Khazana of Indian Recipes

INGREDIENTS
Milk 1 % lits Natural yellow colour (optional) 'A tspn
Mawa (khoya) 50 gms Sugar 2 cups
Green cardamom 3 For Garnishing
Flour (maida) 3 tblspns Pistachio, chopped 15-20
Ghee for deep flying Saffron a few strands
For the Sugar syrup
Water 2 cups
METHOD OF PREPARATION
X Boil milk in a thick heavy-bottomed pan, reduce heat and simmer till it is reduced
and reaches a coating consistency. Add grated khoya, and mix well. Bring it to
room temperature.
Reserve two tblspns of sugar and form a one string sugar syrup with the rest of
the sugar.
25 Add saffron to die sugar syrup.
-4: Add flour 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 ghee in a wide mouthed flat bottomed kadai. Pour a ladle full of batter to
form a small 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.
"T' Sprinkle a little of the chopped pistachio and saffron. Serve hot.
Chef's Tip : Serve hot Malpuas with chilled rabdi, it tastes divine.
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