Deep-fried malpuas are sweetened pancakes and when served with rabdi, makes a basic dessert a faboulous reward.

MALPUA

Components

1 1/2 litres milk
50 grams mawa/khoya, grated
1/2 cup improved flour (maida).
1/2 teaspoon green cardamom powder.
Ghee for shallow frying.
For the sugar syrup.
2 cups sugar.
1 tablespoon milk.
A few saffron strands.
For garnishing.
15-20 pistachios, blanched, peeled, and slivered.

Approach.

1. Boil milk in a heavy-bottomed pan. Minimize heat and simmer till it is lowered and reaches a covering consistency. Include grated mawa and mix well. Bring it to room temperature level.
2. Reserve 2 tablespoons of sugar and add the rest in a deep non-stick pan. Add 2 cups water and mix till the sugar melts. Put it over medium heat and cook till the mix concerns a boil.
3. Add milk, mix, and collect the scum that forms on the surface area and discard it. Add saffron and blend well. Continue to prepare till the syrup reaches one string consistency.
4. Include the reserved sugar, refined flour, and green cardamom powder to the minimized milk. Mix well and make a batter of pouring consistency utilizing a little milk if required.
5. Heat enough ghee in a broad flat-bottomed kadai. Put a ladle loaded with batter to form a pancake. Cook on slow to medium heat.
6. Turn it over when it begins to colour somewhat. When both sides are done, drain and immerse in the sugar syrup for 3-4 minutes. Drain and organize on a serving plate.
7. Garnish with pistachios and serve hot.

Chef's tip: Serve hot Malpuas with cooled Rabdi. It tastes magnificent.

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