Name: Malai Ghewar - A Traditional Sweet recipe by Charu Aggarwal at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: Flour - 2 Cups (250gms); Ghee - ¼ cup (60 grams); Milk - ½ cup; Chilled Water - 4 Cup; 1 Lemon Juice; Sugar - 1 cup (250 gms); Cardamom - 5-6 (Powder); Saffron threads - 15-20; Almond - 8-10 (finely chopped); Pistachios - 10-15 (finely chopped); Ghee / oil - for frying; Rabi - 250 gms

Ingredients Serving: 10

Flour - 2 Cups (250gms)
Ghee - ¼ cup (60 grams)
Milk - ½ cup
Chilled Water - 4 Cup
1 Lemon Juice
Sugar - 1 cup (250 gms)
Cardamom - 5-6 (Powder)
Saffron threads - 15-20
Almond - 8-10 (finely chopped)
Pistachios - 10-15 (finely chopped)
Ghee / oil - for frying
Rabi - 250 gms

Instructions

Firstly blend 1/2 cup ghee and 1/2 cup water in a mixer or blender. Add milk blend again.
Now add flour in small portion and water to blend. Approx 3 cups water is used. The mixer should be fine. There should be no lumps.
Now blend the batter 5-6 times. But don't blend at once. Hold it for 1 minute and mix.
The consonants of the slurry should be so thin that they fall from a thin edge on throwing the batter with a spoon.
Remove the batter in a bowl and mix it with lemon juice and mix it. Taking a lemon juice is better prepared than crystalline.
Put ghee/oil in a pan to heat. I used the tea making vessel. Oil should be very hot.
Now take 1 spoon batter and drop slowly in oil vessel with 4-6 inch height. There will be lots of bubbles in the pan. After finishing the bubbles add 1 more spoon batter.
Push the batter from middle to sides of the pan. It will help you to create a hole in the middle.
Wait to turn it into golden brown colour.
Keep it out from the vessel and put it on a plate so that extra oil can be removed.
Made all the ghewar like this.
Put 1 cup of sugar and 1/2 cup water in a vessel and keep the syrup on the gas flame. Allow the sugar to dissolve in water. Keep it running in the middle. Once the sugar dissolves in water, add cardamom powder to it.
This sugar syrup should be of one string. Let it cool. Wait until it turns lukewarm.
With Spoon spread the syrup on ghewar surface. You can add some chopped dry fruits.
Now spread a layer of rabri on sugar-coated ghewar.
Garnish with chopped dry fruits.

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