Malai Ghevar By Bhumika Gandhi


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Malai Ghevar

Recipe for traditional Rajasthani dessert, Malai Ghevar, straight from the kitchens of Chef Kayzad Sadri, Corporate Food & Beverage Manager at MHRIL.
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  • 500 Gram Maida
  • 150 Gram Ghee
  • 1.5 Litre Water
  • 1 Litre Milk
  • 50 Gram Sugar
  • 5 Gram Cardamom powder
  • 1 Gram Saffron
  • 50 Gram Dry fruits, chopped
  • For frying Ghee
  • For sugar syrup
  • 500 Gram Sugar
  • 250 Ml Water
  • A pinch of Saffron


  1. 1

    Heat Ghee in a heavy bottom pan and cool by adding ice, by this all the impurities are left behind, and pure ghee gets accumulated on the surface.
  2. 2

    Massage the ghee nicely till it is smooth and start incorporating the flour and water slowly till you get batter.
  3. 3

    Heat ghee in a heavy bottom pan, place a circular mould and start pouring the batter in centre, fry till it is golden brown.
  4. 4

    Make sugar syrup by heating water and sugar till the sugar dissolves completely.
  5. 5

    Add the fried Ghevar to the warm syrup and remove.
  6. 6

    To make malai heat milk, sugar, cardamom powder and saffron and reduce to half, cool till it thickens.
  7. 7

    Top the malai on the ghevar and garnish with chopped nuts.

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