MALPUA

I thought it would be good to start with something sweet.'MALPUA' is a milk based sweet.I first had it at 'sree Rajasthani dhaba' and it was swell!!.So i tried to recreate it.Its a must try!!!!!!........

INGREDIENTS

• MILK-1 LITRE.
• SUGAR-200GM.
• MAIDA(FLOUR)100GM.
• WATER-150ML.
• CHOPPED NUTS(ANY)-3 TBSP.
• 3TBSP GHEE+1 CUP OIL(200ML)TO DEEP FRY.

METHOD

• Take milk in a heavy bottom pan.Stir continuously in medium flame till it is reduced to half of its original volume(500ML).
• Cool it to room temperature.Add maida slowly and mix vigorously without lumps till you get a batter of pouring consistency.
• In another vessel mix water and sugar.heat it on a medium flame till it starts bubbling.check for the thickness of the syrup.It should be slightly sticky.remove from heat.
• Take oil+ghee in a deep bottom pan.Keep in low Flame.take a laddle full of batter and pour it in the centre.Wait for sometime till u see a brown rim round the malpua.(will take about a minute).
• Turn the malpua gently to cook on the other side.
• It will take a minute
• Now remove the malpua from oil and dip it in sugar syrup (prepared earlier) for few second until well coated and place it on the serving dish.
• Sprinkle some chopped nuts on top when hot.
• Repeat the same process.

HANDY TIPS

• If you have extra syrup,you can preserve it and pour on the malpuas just before serving.
• Dont leave the malpuas to soak in syrup for too long they tend to become very soft and lose their crispness.
• You can omit ghee and use oil alone to deep fry.
• If the syrup is very thin alter by adding some more sugar until thick.
• The deep fried malpuas must be pale white to light brown in colour.Don't deep fry them too long.
• Add 2 to 3 cardamom pods to the sugar syrup for a aromatic flavor.