Monday, March 7, 2011

pua (rasila)

 For Rabri:  1 liter Amul Gold Milk • 2 cup Sugar

For the Syrup: 

 1 cup Sugar 
1 cup Water 
Saffron strands 
1/2 tsp Cardamom Powder

For the Malpua: 

500 gms maida (flour) 
400 gms Amul Gold Milk 
 almonds and pistachios to garnish 
How to make Malpua:

Mix the milk and 2 cup of sugar in a thick-bottomed pan.
Cook to reduce it to a fourth of its original volume while stirring frequently.

Remove it from the flame, allow cooling .

Mix equal quantity of sugar and water in a pan.
Boil it until a single-thread consistency is obtained.

Add cardamom powder and mix well ,

Keep it aside

In a large mixing bowl, blend the  milk, flour(maida) and baking powder together to form a smooth batter.

Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.Pour the batter into the oil to form circles about 4" in diameter.Cook till golden brown.Remove from the oil and put directly into the sugar syrup.

Remove after 2-3 minutes and drain on a kitchen paper.Now to serve, place 2 malpuas in a plate, 1 spoon rabri over them and garnish with  nuts


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