Malpuas

This is one of the tastiest Indian sweets. These are small maida pancakes actually deep fried and tossed in sugar syrup and topped with rabdi. I did not deep fry it, I shallow fried, not that there is a huge difference ;) This sweet is usually made in North Indian homes on Holi day. I added a little khoya this time as well as I was taking it to a friends house for dinner but you can totally avoid Khoya

Cook Time: 1 hr

Ingredients

• 3/4 cup Maida

• 1/4 cup semolina

• 3/4 cup Evaporated milk (thickened milk)

• 3 tbsp Sugar

• 1/2 tsp Baking powder

• Water, to make the batter

• Ghee and vegetable ghee for shallow fry (50:50)

• Slivered almonds, for garnish

For the syrup

• 2 cups Sugar

• Water, to cover the sugar

• 3-4 strands saffron

Instructions

For the puas

1. In a wide bowl, mix the flour, rawa, sugar, baking powder and mix well

2. Add the evaporated milk and mix well without any lumps

3. Add little water as required to make a smooth batter which is neither thick nor very watery

4. In a shallow non stick pan, heat the dalda and the ghee

5. When it becomes hot, sim the flame and then pour 1/2 ladle batter in a small thin puri shape

6. Cook both sides and immediately put in the sugar syrup

7. Turn and coat the syrup on both sides of the malpua for a minute and arrange in a plate, garnish with slivered almonds

For the syrup

1. In a saucepan add sugar and just enough water to cover the sugar

2. Boil stirring continuously till you get 1 string consistency, add the saffron strands and keep aside

3. Best had when you serve this hot topped with cold rabdi