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How to make Nariyal Malai Ghevar

By Executive Chef GAUTAM MEHRISHI
Last updated on: August 12, 2020 23:14 IST
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Executive Chef Gautam Mehrishi from the Renaissance Mumbai hotel sent us the recipe.

Nariyal Malai Ghevar

IMAGE: Nariyal Malai Ghevar. Photographs: Kind courtesy Renaissance Mumbai

Ghevar, a traditional mithai from Rajasthan, is shaped like a honeycomb and is a true symbol of the united bonds of love the culture of India depicts.

This traditional dessert from North India gets a tribute from South India with a touch of coconut which symbolises purity, fertility and blessings.

Preparation time: 10 minutes
Cooking time: 60 minutes
Serves: 4 to 5 persons

Ingredients

Nariyal Malai Ghevar

For the batter

  • 100 ml ghee
  • 4 to 5 ice cubes (please dig into your deep freezer)
  • 200 gm all purpose flour
  • 3/4 cup whole milk, cold
  • Ice cold water as required
  • Ghee for deep frying

To make sugar syrup

  • 200 gm sugar
  • 400 ml water
  • 7 to 8 saffron strands

To make coconut kesari rabri

  • 1 tbsp ghee
  • 500 ml milk
  • 5 tbsp sugar
  • 1 tsp cardamom powder
  • 1 cup desiccated coconut
  • 7-8 saffron strands soaked in 2 tbsp hot milk

For garnish

  • Chopped pistachio, almond, silver leaf and dried rose petals

Method

To make sugar syrup

  • In a pan, heat sugar, water and allow it to boil till you get a stringed syrup consistency.
  • Keep this aside.

To make kesari rabri

  • In a pan, heat some ghee.
  • Add coconut and stir to fry. Slowly add milk.
  • When it boils, add sugar and keep stirring till it thickens to get the right consistency.
  • Add saffron. Mix well and keep aside.

To make ghevar

  • Add ghee in a large mixing bowl.
  • Add ice cubes and whip with a whisk or rub vigorously until the ghee becomes white, light and fluffy.
  • Add flour, 1/4 cup water, 1/2 cup chilled milk and whisk to make a lump free smooth batter.
  • Add 1/2 cup water and 1/4 cup milk to this batter, and whisk together to achieve a batter with thick and pouring consistency.
  • Fill a deep pan half with ghee and heat it on high flame. When the ghee is smoky hot, take a ladle full of batter.
  • Pour little by little slowly in a thread like a stream into the centre of the pan.
  • When the batter settles, make a hole in the centre by removing the batter from the centre with the back of a ladle or a spatula.
  • Pour 5-6 more ladleful batter in the hole formed in centre repeating the same steps.
  • Once the pouring is done, start pressing the ghevar slightly inside the ghee using the back of a spatula. Once ghevar turns golden in colour, loosen it with a skewer inserted in the hole.
  • Lift it carefully, place it on wire mesh to drain the excess oil.
  • Place bowl on a large plate and put the ghevar on top of the bowl.
  • Pour sufficient amount of sugar syrup evenly all over and let it stay there for 2 minutes to drain excess syrup.
  • Spread rabri and garnish with chopped nuts, silver leaf, and rose petals.


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