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Pudhe With Thick Malai
Method
- Mix all the above ingredients and make sure no lumps are formed.
- The batter should be of medium consistency, so add milk as required.
- Take a non-stick tawa or pan, and spread some ghee.
- Pour the mixture and make a 10" diameter circle.
- Put ghee around it and let it cook to golden brown on one side.
- Turn it over to the other side and let it cook for half a minute, on medium flame.
- Take it off without turning over, and put it on a plate.
- Spread some malai and serve.
- Mix the above ingredients, except the almonds.
- Keep refrigerated for 15 minutes
- When the pudha is made, take a tbsp of the malai mixture and spread it over the hot pudha.
- Then sprinkle some almonds over it, and serve it!
Ingredients:
1 1/4 cup maida
3/4 cup sugar
1 tsp fennel seeds (saunf)
1/2 ripe banana
1/2 tsp cardomom powder, or seeds
raisins, cashews accordingly
1 cup milk (approx.)
ghee
1 1/4 cup maida
3/4 cup sugar
1 tsp fennel seeds (saunf)
1/2 ripe banana
1/2 tsp cardomom powder, or seeds
raisins, cashews accordingly
1 cup milk (approx.)
ghee
For Malai:
1 cup malai
1/2 cup khoya, or paneer
few strands of saffron.
1/2 cup shredded almonds
