Raksha Bandhan is a joyous celebration that honours the profound and unwavering bond between brothers and sisters, epitomising the timeless values of unconditional love and unwavering devotion. Falling in the month of Shravan, this joyous occasion is marked by the tying of the sacred rakhi thread, symbolising the brother’s promise to safeguard his sister. As families come together to rejoice, traditional sweets play a significant role in adding to the festive fervour. One such beloved dessert is Ghewar, a disc-shaped sweet with a honeycomb-like texture, typically made with all-purpose flour and soaked in sugar syrup.
With its rich history and varied flavours, Ghewar has become an integral part of Raksha Bandhan celebrations, serving as a sweet reminder of the festival’s significance and the joy of togetherness. Here, we’ve compiled a simple recipe for malaighewar that you must try to impress your guests this Rakhi.
Steps To Make Malai Ghewar
1. Creae a sugar syrup with a 1-thread consistency to lay the foundation for your Ghewar.
2. In a large, shallow bowl, take solidified ghee and vigorously rub it with an ice cube until it transforms into a brilliant white color.
3. Gradually add milk, flour and water to the ghee mixture, blending until a smooth, lump-free batter forms.
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4. Dissolve your preferred food colouring in water and incorporate it into the batter, adjusting the consistency as needed by adding more water. The ideal batter should have a thin, pourable consistency.
5. Prepare a tall, cylindrical aluminium or steel container (without the lid) with a height of at least 12 inches and a diameter of 5-6 inches. Fill the container halfway with ghee and heat it until smoky hot.
6. Once the ghee is hot, pour a 50ml glassful of batter into the centre of the ghee in a continuous, thread-like stream. Allow the foam to settle before adding another glassful of batter into the central hole.
Simple ghewar recipe (Image Credits: Canva)
7. When the foam settles again, carefully loosen the Ghewar using an iron skewer inserted into the hole. Slant the Ghewar slightly and carefully lift it, then position it on a wire mesh to allow excess ghee to drain off effortlessly.
8. Immerse the Ghewar in the warm sugar syrup or alternatively, position it on a mesh suspended over a container and gently pour the syrup uniformly over it, permitting excess syrup to drip off and drain completely.
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9. Once the Ghewar has cooled slightly, top it with a silver foil and garnish with a few drops of saffron-infused milk, chopped dry fruits and a pinch of cardamom powder.
10. Serve your Ghewar chilled or pair it with a pre-prepared rabri for an extra-special treat.