Ingredients:
Method:
Roast the rava till light brown.
Boil the milk on low heat till it reduces to half. Put a ladle in it to avoid it sticking to the bottom of the pan
Add the roasted rava to the milk, along with the flour. Take care that there are no lumps. Add in the pounded cardamom seeds.
Heat the ghee in a flat pan.
Pour the rava flour batter into the ghee slowly, to form small pancakes.
Turn over after cooking for a few seconds till the pancake turns light golden.
Don’t let the pancake become too crisp or brown.
Make sugar syrup using a double boiler and add a few drops of gulab jal.
Dip the malpuas in the hot syrup and keep them for 15 minutes to half an hour
Put the malpuas on a plate to serve
Garnish with finely sliced Pistachios and Almonds
- 1 Kg Milk
- 1/4 cup Maida
- 1/4 cup Suji
- 4 to five cardamom seeds slightly pounded
- Ghee
- Water
- Few pistachios and almonds for garnish
Method:
Roast the rava till light brown.
Boil the milk on low heat till it reduces to half. Put a ladle in it to avoid it sticking to the bottom of the pan
Add the roasted rava to the milk, along with the flour. Take care that there are no lumps. Add in the pounded cardamom seeds.
Heat the ghee in a flat pan.
Pour the rava flour batter into the ghee slowly, to form small pancakes.
Turn over after cooking for a few seconds till the pancake turns light golden.
Don’t let the pancake become too crisp or brown.
Make sugar syrup using a double boiler and add a few drops of gulab jal.
Dip the malpuas in the hot syrup and keep them for 15 minutes to half an hour
Put the malpuas on a plate to serve
Garnish with finely sliced Pistachios and Almonds
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