5. Add the fried Ghevar to the warm syrup and remove. 6. To make malai heat milk,sugar ,cardamom powder and saffron and reduce to half,cool till it thickens. 7. Top the malai on the ghevar and garnish ...

8. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. 9. Splash a few drops of saffron milk, sprinkle some chopped ...

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Ghevar, typically known for its crisp, honeycomb texture and rich rabri topping, is now getting a sizzling twist—literally! This innovative dish is a delicious fusion of ghevar, rich rabdi ...