Desserts: Indian (for festivals)

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Delicious Malpua recipe

The Times of India



For rabri

1 litre milk

1 cup sugar

For the syrup

1 cup sugar

1 cup waterSaffron strands

1/2 tsp cardamom powder

For the malpua

500 gms all purpose flour

1/2 tsp baking powder

400 gms sweetened condensed milk

Slivered almonds and pistachios to garnish Ghee

How to make malpua

- Mix the milk and 1 cup of sugar in a thick-bottomed pan

- Cook to reduce it to a fourth of its original volume while stirring frequently

- Remove it from the fire; allow cooling and then chilling in the refrigerator - Mix equal quantity of sugar and water in a pan

- Boil it until a single-thread consistency is obtained

- Add cardamom powder, saffron threads, mix well - Keep it aside to use later

- In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter

- Meanwhile heat enough ghee in a deep frying pan to cook the malpuas

- Pour the batter into the oil to form circles about 4" in diameter - Cook till golden brown

- Remove from the oil and put directly into the sugar syrup

- Remove after 2-3 minutes and drain on a wire rack

- Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts

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