Name: Malpua recipe by Dr. Faraah Khan at BetterButter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 5
Ingredients: All purpose flour 1 cup; Ghee 3 tablespoons; Baking soda 1/8 teaspoon; Powdered sugar 3 tablespoon; Cardamom powder 1/4 teaspoon; Milk as required to make the batter; Oil for Deep frying; Sugar 2 cups; Water 1/2 cup; Rose water 1 tablespoon; 1 cup Milk powder; Milk 3-4 tablespoons; Pistachios 12-15 blanched and slivered

Ingredients Serving: 5

All purpose flour 1 cup
Ghee 3 tablespoons
Baking soda 1/8 teaspoon
Powdered sugar 3 tablespoon
Cardamom powder 1/4 teaspoon
Milk as required to make the batter
Oil for Deep frying
Sugar 2 cups
Water 1/2 cup
Rose water 1 tablespoon
1 cup Milk powder
Milk 3-4 tablespoons
Pistachios 12-15 blanched and slivered

Instructions

In a large mixing bowl, sift flour, powdered sugar, cardamom powder and baking powder.
Make a well in he centre and add melted ghee, curd and 3-4 tablespoon milk. Mix well to form a lump free dosa consistency batter by adding milk as required. Set aside for 30 minutes.
In the mean while, prepare a one string consistency sugar syrup by heating sugar and water. Add rose water for flavouring.
For making rabdi, in a bowl take milk powder and add fresh cream to it. Mix and make a thick mixture
Heat sufficient oil in a broad frying pan. Mix the batter once before making malpua,
Once the oil is medium hot pour a ladle full of batter in the oil and fry till the malpua till its edges turn nice golden. Pour some oil over the malpua and flip the side. And fry for another 2-3 minutes.
You can simultaneously make 3-4 malpua in one go depending on the size of the pan.
Once fried, drain excess oil by pressing between 2 spatulas and then keep them on an absorbent paper for a minute and then dip in warm sugar syrup and set aside. Repeat the same with all malpuas.
Once they cool. Spread them on a serving after and pour a spoonful of rabdi on each malpua and garnish with slivered pistachios.

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