Food Recipe: Teej-Sinjare’s superstar Nagaur’s Malai Ghevar, know its special recipe

Nagaur Nagaur district of Rajasthan is famous for the farm barn and various cuisine. The popularity of food here is not only in the state, but also in the country and abroad. On the occasion of Teej and Sinjare in Sawan, there is the highest demand for Ghevar here, especially Malai Ghevar which is made by the famous Hawaii Raju Borana in Nagaur for the last several years. Malai ghevar is known for taste and can be easily made at home.

Malai ghevar recipe:-Ghevar and cream are made separately in cream ghevar. The first ghevar is prepared. Flour, milk and ghee are required to make ghevar. First of all, the mixture is prepared by mixing the flour with milk. The cream is removed by adding ice to the ghee and then the mixture is prepared by mixing the flour with cream. After this, a thin solution is made by adding milk.

This solution is added to the ringnuma structure and added some ghee inside the pan. Gradually this solution takes shape and receives golden color. In this way raw ghevar is prepared. It is immersed in sugar syrup to make it sweet.

Method of making rabri/cream:
Raju Borana, the owner of the mirror sweets, says that the cream is prepared only with milk. Milk is constantly boiled and thickened slightly. Then rabri is made by adding cashew nuts, almonds, pistachios and saffron.

Method of preparing cream ghevar:
Raju Borana says that it takes a long time to prepare the Malai Ghevar. Rabri is poured over the ghevar, then cashew, almond, pistachios are put and rubbed again and silver work is applied.

Most of the Malai Ghevar in Nagaur is built near Mahi Darwaza and Bhootnath Mahadev Temple. The most famous Malai Ghevar shop in Nagaur is Darpan Mishthan Bhandar. The Malai Ghevar here goes to the surrounding districts including Nagaur.