Thursday, March 17, 2016


3/4 cup water ( warm )
1/ 2 cup flour
1/2  cup khoya, grated

For the malpua:

5 pistachios and 5 almonds blanched and cut into thin pieces
3 Tbsp ghee
2  cups sugar syrup


For the malpua batter

Mix the water and the flour to form a smooth lump-less batter and  the khoya with water  to form a thick batter
Mix the khoya and flour batter together to form a lump-less smooth batter of thick consistency.

For the malpua

Melt ghee in a pan and  cook on low heat for a while.
Add the khoya and flour batter - 1Tbsp in circular motion in the center of the pan of ghee.
Put some more spoonful circular structures around the center of the pan of ghee. Turn over the malpuas and cook again.
Cook for a while till the malpua's edges starts getting red.
After this, dip the malpuas in sugar syrup.

 Take out the malpua's from the sugar syrup and layer them in a plate,guarnire with almonds and pistacchio

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