Malai Ghewar | How to make Malai Ghewar

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By Darshna Jain
Created on 10th Jul 2017
  • Malai Ghewar, How to make Malai Ghewar
Malai Ghewarby Darshna Jain
  • Malai Ghewar | How to make Malai Ghewar (3 likes)

  • 0 reviews
    Rate It!
  • By Darshna Jain
    Created on 10th Jul 2017

About Malai Ghewar

It's a traditional recipe but i have used bread as a base.Super delicious and easy to make.

Malai Ghewar is a popular aromatic and delicious dish. You can try making this amazing Malai Ghewar in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Malai Ghewar by Darshna Jain has detailed steps with pictures so you can easily learn how to cook Malai Ghewar at home without any difficulty. Malai Ghewar is enjoyed by everyone and can be served on special occasions. The flavours of the Malai Ghewar would satiate your taste buds. You must try making Malai Ghewar this weekend. Share your Malai Ghewar cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Darshna Jain for inputs. In case you have any queries for Malai Ghewar you can comment on the recipe page to connect with the Darshna Jain. You can also rate the Malai Ghewar and give feedback.

  • Prep Time30mins
  • Cook Time20mins
  • Serves4People
Malai Ghewar

Ingredients to make Malai Ghewar

  • 2 liter milk
  • 150 grams sugar
  • brown bread
  • few pistachios
  • few almonds
  • few strands of kesar
  • 1 cup ghee
  • 1/2 teaspoon cardamom powder

How to make Malai Ghewar

  1. Boil milk and make sure to reduce it.
  2. Add cardamom powder, kesar and stir. When the milk gets the rabdi like consistency, remove from fire and keep aside.
  3. Take a slice of bread cut into round shape and then cut a small round in the center.
  4. Heat a wok add butter and fry bread.
  5. After this make sugar syrup (add sugar, water cardamom powder and kesar)
  6. Put fry bread into sugar syrup for 15 seconds only.
  7. Then put rabdi into bread.
  8. Garnish with pista and almonds.
My Tip: When bread is too hot don't put into sugar syrup.

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