• Milk 1½ litres
  • Mawa/khoya, grated 50 grams
  • Refined flour (maida) 2 tablespoons
  • Green cardamom powder ½ teaspoon
  • Ghee to deep fry
  • For the sugar syrup
  • Sugar 2 cups
  • Saffron a few strands
For garnishing
  • Pistachios, halved 15-20
  • Cashewnuts, halved 7-8

  1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.
  2. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
  3. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
  4. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required.
  5. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat.
  6. Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Similarly prepare more malpuas with the remaining batter.
  7. Garnish with pistachios and cashewnuts and serve hot. You can serve hot Malpuas with chilled Rabdi as well.

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