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How To make Malai Ghevar? | Instant Malai Ghevar Recipe

Malai Ghevar is a popular Rajasthani sweet dish that is traditionally prepared during festivals and special occasions. It is a delicacy made from flour, ghee, and a rich topping of malai (clotted cream). The preparation of Malai Ghevar requires some expertise, but with the right ingredients and instructions, you can create this delectable dessert at home. Here is a detailed recipe for Malai Ghevar:

Here’s a simple recipe to make kache kele ki tikki at home:


For the Ghevar batter:

  • 2 cups all-purpose flour (maida)
  • 1/4 cup clarified butter (ghee)
  • 1/2 cup chilled water
  • A pinch of saffron strands (kesar)
  • Ice cubes for chilling

For the sugar syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few drops of rose water (optional)
  • A pinch of saffron strands (kesar)

For the malai topping:

  • 1 cup fresh cream
  • 1 cup milk
  • 1/2 cup condensed milk
  • A pinch of saffron strands (kesar)
  • Chopped nuts for garnishing (pistachios, almonds, etc.)

For frying the ghevar:

  • Ghee or oil for deep frying


Prepare the Ghevar batter:

  • In a large mixing bowl, add the all-purpose flour and ghee. Rub the ghee into the flour until it resembles coarse crumbs.
  • Dissolve the saffron strands in chilled water and add it gradually to the flour mixture.
  • Mix well to form a smooth batter. The consistency should be thin and pouring, similar to pancake batter.
  • Place a few ice cubes in the batter and let it rest for 30 minutes. This helps in getting the desired texture of the ghevar.

Prepare the sugar syrup:

  • In a saucepan, add sugar and water. Heat the mixture over medium heat until the sugar dissolves completely.
  • Add saffron strands and rose water (optional) for flavor. Simmer the syrup for 5-7 minutes until it reaches a sticky consistency.
  • Remove from heat and set aside.

Prepare the malai topping:

  • In a thick-bottomed pan, heat the milk and fresh cream together over low heat. Stir occasionally to prevent scorching.
  • Once the milk and cream start to thicken, add the condensed milk and saffron strands.
  • Continue to cook on low heat until the mixture thickens further and reduces to half its original quantity.
  • Remove from heat and let it cool. The malai topping should have a creamy texture.

Fry the ghevar:

  • Heat ghee or oil in a wide, deep pan. The pan should have a high rim to hold the ghevar batter.
  • Take a ladleful of the batter and pour it gently into the hot ghee. Start from the center and pour in a circular motion, creating a hollow shape.
  • Allow the ghevar to cook on medium heat until it turns golden and crisp. You can gently press it with a slotted spoon to remove excess ghee.
  • Remove the fried ghevar from the pan and drain the excess oil. Place it on a wire rack to cool.

Assemble the Malai Ghevar:

  • Dip the fried ghevar in the sugar syrup for a few seconds, ensuring it is coated well. Remove and place it on a serving plate.
  • Spoon the prepared malai topping generously over the ghevar.
  • Garnish with chopped nuts, such as pistachios and almonds.

Chill the Malai Ghevar:

  • After assembling the ghevar with the malai topping, place it in the refrigerator for at least 2 hours to allow the flavors to meld and the malai to set.
  • This step is optional but recommended, as it enhances the taste and texture of the dessert.

Serve and Enjoy:

  • Once chilled, take out the Malai Ghevar from the refrigerator.
  • Cut it into slices or wedges, as per your preference, and arrange them on a serving platter.
  • You can further garnish the ghevar with saffron strands, rose petals, or edible silver foil for an elegant touch.
  • Serve the Malai Ghevar as a delightful dessert after a meal or as a special treat during festivals and celebrations.


  • To achieve the perfect texture of the ghevar, ensure that the ghee or oil used for frying is at the right temperature. If it is too hot, the ghevar will become overly greasy, and if it is too cool, the ghevar will absorb more oil.
  • The consistency of the ghevar batter is crucial. It should be thin and flowing but not watery. Adjust the water quantity accordingly to achieve the desired consistency.
  • When pouring the batter into the hot ghee, make sure to pour it gently and gradually to create the hollow shape. This will help in achieving the distinct design of the ghevar.
  • Now you have a detailed recipe for preparing the delectable Malai Ghevar at home. Enjoy the process of making this traditional Rajasthani sweet and relish its rich flavors. Happy cooking and indulging in this delicious dessert!
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