27/07/2026
ये जालीदार मलाई घेेवर खाकर घरपर सब दीवाने हो गए 🤭 Perfect Crispy Jaalidaar Rajasthani Ghevar at Home
Description -
If you've always thought making Ghevar at home is difficult, this recipe will change your mind! Learn how to make perfect crispy, airy and jaalidaar Malai Ghevar using simple ingredients with all the secret tips for success. This homemade Ghevar is perfect for Raksha Bandhan, Hariyali Teej, Sawan, Janmashtami and festive celebrations.
इस वीडियो में मैंने बिल्कुल आसान तरीके से जालीदार, कुरकुरा और हलवाई जैसा मलाई घेवर बनाना बताया है। बैटर बनाने से लेकर चाशनी, रबड़ी और घेवर फ्राई करने तक हर स्टेप विस्तार से बताया गया है ताकि पहली बार में भी घेवर बिल्कुल परफेक्ट बने।
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Ingredients -
Ghevar Batter:
1 cup Maida (140 g)
¼ cup Melted Ghee
3–4 Ice Cubes
2½ cups Ice Cold Water
½ tsp Lemon Juice
Oil or Ghee for Frying
Sugar Syrup:
1 cup Sugar
½ cup Water
8–10 Saffron Strands
¼ tsp Lemon Juice
Rabdi:
½ litre Full Cream Milk
½ cup Milk Powder
2 tbsp Sugar
½ tsp Cardamom Powder
Garnishing:
Almond Slices
Pistachio Slices
Soaked Saffron
Dried Rose Petals
Silver Leaf (Optional)
Easy Malai Ghevar Recipe (Written Recipe) -
Ghevar Batter:
Blend ¼ cup melted ghee with 3–4 ice cubes. Remove any melted ice water. Add 1 cup (140 g) maida gradually while blending until the mixture becomes crumbly. Slowly blend in 2½ cups ice-cold water until the batter is smooth and thin. Mix in ½ tsp lemon juice, strain the batter, and refrigerate until very cold.
Sugar Syrup:
Heat 1 cup sugar with ½ cup water until dissolved. Add 8–10 saffron strands and simmer for 4–5 minutes until slightly sticky (not one-string consistency). Stir in ¼ tsp lemon juice and let it cool.
Rabdi:
Boil ½ litre full cream milk. Gradually mix in ½ cup milk powder and cook until thick. Add 2 tbsp sugar and ½ tsp cardamom powder. Cool completely, then refrigerate.
Frying the Ghevar:
Heat oil or ghee and place a ring mould in the center. Keep the batter chilled over ice. Pour a small amount of batter from a height into the centre. Once the bubbles settle, pour more batter, creating layers and making a hole in the centre each time. Repeat 20–25 times. Fry until golden and crisp, then drain on a wire rack or strainer.
Assemble:
Pour sugar syrup over the Ghevar as desired. Top with chilled rabdi, sliced almonds, pistachios, soaked saffron, dried rose petals, and optional silver leaf. Serve immediately and enjoy!
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