Maalpua (Indian Dessert)

At least 12 - 15 hours prior, prepare the batter and allow to ferment. For that, in a grinder, add the milk, maida and first only 8 tsp of sugar. Churn it for two minutes.

Now add the curd. Churn again for 3-4 minutes. Check the consistency. It should be less thick than the idli batter.

Remove the batter in a bowl, cover it with lid and keep it aside in a warm place (like inside a cupboard in kitchen or oven). Allow it to ferment for at least 12 hours to get good results.

If you plan to make maalpuas later, keep the batter in fridge. Else, mix it with a spoon and drop it from a height to check the frothiness of the batter along with the consistency.

Take a shallow pan and add ghee to it. Heat it till fumes appear.

Now add a small (half a tbsp.) portion of batter in the ghee (gas on medium flame). Check - if it spreads out in an un-ruled manner, then the batter is thin and you need to add more maida

If it doesn't spread, then wait for half a minute and turn it over with a pair of tongs and a slotted spoon/ spider. It might be a tad sticky.

If it sticks to any of the utensils, use a spoon to remove it and put it back in the pan. Wait for half a minute till it turns golden and remove it. Now this act tests your speed. You need to be quick or else maalpua darkens.

Serve the malpuas hot with milk masala sprinkled over it and coupled with rabri.