Malai Ghewar: The Tastiest Treat Ever

As we all know, India is extensively known as the “Land of Cultural Diversity.” People of varying cultures, religious beliefs, and social values live here in peace. India is known to have the wealthiest culture filled with incredible magic. In the Indian culture, may it be a festival, the arrival of a new life, or a wedding, there is always a big celebration. And it always begins with a sugary indulgence. So, this time let’s explore the delicious and joyful Rajasthani treat— Malai Ghewar.


Sweets often signify prosperity, happiness, and affection. Let us look at this traditional dessert which occupies an integral position in Rajasthani cuisine. This sweet treat comprises a shape of a disc and texture like a honeycomb known as the gorgeous and tastiest MALAI GHEWAR. To make this treat even better, this Ghewar is served with a creamy and sweet Rabdi.

If you want to dive into this craziest, culturally rich, and brilliant spirituality-driven experience, you’re most welcome here. Let us explore this tasty universe of an ah-mazing sweet meal that no one can say no to. Let’s flow with these lasting influences, with an impressive history and all sorts of exciting ingredients. This most delicious and royal Rajasthani dessert is generally made on the festivities like Rakshabandhan. Malai Ghewar is also made in Gujarat, Haryana, Delhi, Uttar Pradesh, and Madhya Pradesh.


This sweet cake is made up of all-purpose flour (maida) and is fried in ghee with a thick metal mould, making it porous and crispy, and then soaked in sugar syrup. The malai, nuts, rabdi, saffron are then garnished to provide a royal look.

So what goes behind this Malai Ghewar, whose each variety is a sure shot hit in its rich and traditional taste?

 1. Plain Ghewar:

 Plain Ghewar

This crispy and porous Ghewar is generally made by mixing ghee, crumbled with maida, and mixed cold milk into a bowl. For consistency, cold water and a few drops of lemon juice are added. The batter is then added to warm ghee or oil. This batter will leave its froth on the sides resulting in the formation of the “Ghewar.” This Ghewar is then pulled out of the oil, and the sugar syrup is then poured over it. Finally, it is garnished with chopped nuts, cardamom powder. Silver foil, too, is often used in its garnishing. 

2. Rabdi Ghewar Or Mawa Ghewar:

Rabdi Ghewar

For this sweetest and lip-smacking Ghewar, first of all, the mawa/khoya or rabdi is made by reducing the milk in a heavy-bottomed pan with cardamom powder till the milk is reduced to 1/4 in quantity, and its consistency turns like a thick paste (it should not change its colour to yellow). Then this rabdi is chilled. The sugar syrup is made by adding saffron, sugar, and water, which is brought to a boil. Lime juice is added to it to avoid sugar crystals.

After this, we begin working on the crispy and porous Ghewar. All-purpose flour, ghee, and milk are taken and beaten till this batter are fluffy. This batter is further boiled. Now, this Ghewar is added to a pan in which the hot ghee or oil is kept. It is fried till light brown and then taken out and placed in the sugar-saffron syrup for 10 seconds. At last, it is garnished with cream or mawa (which was prepared earlier) and is ready to be served!


Malai Ghewar

This Malai Ghewar is fried in ghee and then immersed in the sugar syrup and is made on occasions like Rakshabandhan and Teej, which fall in the months of July-August. In these months, there is a climate change with several effects like dryness and acidity in the body. These, in turn, result in restlessness and mood swings. For these, the Ayurveda suggests that the consumption of sugary juices and ghee-laden substances can have a calming effect on the mind and your body.

Thus, Malai- Ghewar is a perfect blend to handle these seasonal changes, your mood swings, and to lighten up your festivals as well!

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