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Shahenshahi Malpura
Method
- Mix together the flour and ground sugar, and add enough water to form a thick batter.
- Soak the saffron in 1 tbsp. of hot milk for 5 mins and then crush to a paste.
- Coarsely ground almonds, walnuts, cashewnuts and charoli.
- Heat the milk, adding the grained sugar, cardamom and pounded nuts.
- Cook until the milk is reduced to about half it's original quantity.
- Remove from fire and keep warm.
- Now heat the ghee to smoking, reduce heat and throw drops of batter(each a tbsp of thickness) into it.
- Spread each into a thin, round shape.
- Deep fry to a rich golden colour. Drain, then cover with foil and place in a serving dish.
- When you have fried all the malpuras like this, pour the prepared milk all over and sprinkle saffron on top.
- Serve immediately, garnished with rose petals and pistachios.
Ingredients:
½ cup - flour(maida)
¼ cup - ground sugar
½ cup - grained sugar
½ tsp - saffron strands
3 cups - milk
25 gms - pistachios (blanched and sliced)
25 gms - each of almonds, walnuts, cashewnuts and charoli
1 tsp - cardamom powder, oil or ghee for deep frying
silver foil and a few rose petals
½ cup - flour(maida)
¼ cup - ground sugar
½ cup - grained sugar
½ tsp - saffron strands
3 cups - milk
25 gms - pistachios (blanched and sliced)
25 gms - each of almonds, walnuts, cashewnuts and charoli
1 tsp - cardamom powder, oil or ghee for deep frying
silver foil and a few rose petals
RECIPES BY REHANA KHAMBATY
