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Jaisalmeri Malai Ghewar Recipe
How to make Jaisalmeri Malai GhewarImage Credit: Istock
Jaisalmeri Malai Ghewar is super crispy and topped with rich and creamy malai. Add a touch of silver vark and saffron to make it truly indulgent, and savour it for a satisfying dessert.
- Total Cook Time1 hr 35 mins
- Prep Time 20 mins
- Cook Time1 hr 15 mins
- Recipe Servings4
- Easy
Ingredients of Jaisalmeri Malai Ghewar
- For ghevar:
- 250 gm flour
- 1 tbsp gram flour
- 60 gm pure ghee
- 60 ml milk
- 10-12 ice cubes
- Chilled water
- Ghee, for frying
- For sugar syrup:
- 250 gm sugar
- 1/4 cup water
- Pinch of saffron
- 1 tsp lemon juice
- For malai:
- 1000 ml full fat milk
- 3 tbsp sugar
- 1 tsp cardamom powder
- Few strands of saffron
- For garnish:
- 8-10 sliced pistachios
- 8-10 sliced almonds
- Silver vark
- Saffron, for garnish
How to Make Jaisalmeri Malai Ghewar
HideShow Media1.
For making malai, in a heavy-bottomed pan, combine milk, sugar, and cardamom. Mix well and allow it to boil over a slow to medium flame until it reduces to 1/4 of its original quantity. The malai's colour should be white. Transfer it to another bowl and refrigerate until chilled.
2.
For making syrup, combine sugar, water, and saffron in a pan. Allow it to boil while stirring continuously. Once it reaches a one-string consistency, turn off the flame and add lemon juice.
3.
For making ghevar, sieve the flour and set it aside. In a large bowl, add ghee and an ice cube. Beat the mixture with your hands until the ghee becomes whiter, fluffier, and smoother in texture. Remove the ice and set aside.
4.
Add the flour little by little, incorporate milk to create a lump-free paste. Add more flour and milk, repeating the process. Gradually introduce chilled water until the mixture reaches a pouring consistency.
5.
In a thick and tall, 6-inch height saucepan, heat the ghee for frying. Pour a ladle full of batter from a height, making a hole in the center of the ghewar. Repeat the process, and when the foam settles down, repeat again. When the ghewar is nicely fried, remove it with the help of a skewer.
6.
Repeat the process until the batter is finished, making 5-6 more ghewars. Arrange the ghewars one by one like a stack. Pour warm sugar syrup over the first ghewar using a spoon, ensuring the others become moist, and the sugar syrup isn't wasted.
7.
For garnishing, spread chilli malai over the ghewar, and adorn it with slices of pistachio and almonds, along with silver vark and saffron strands.