Channel: Tarla Dalal

Category: Howto & Style

Tags: quick recipevegetarian recipeseasy recipesweet recipemalpua recipeमालपुआmithaisweetsrajasthani cuisineशाही मालपुआ रेसिपी इन हिंदीघर पर ही बनाएं टेस्टी मालपुआdessert recipe

Description: Recipe link : tarladalal.com/Malpuas-%28-Dessert%29-2037r #Sweets#RajasthaniMithai#Easy ---------------------------------------------------------------------------------------------------------- Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | goo.gl/h7JMA1 Follow Tarla Dalal on Instagram | instagram.com/tarladalal Like Facebook | goo.gl/mdcqLb Get fab food images on Pinterest | pinterest.com/tarladalal Get Tarla Dalal IOS App | goo.gl/8jwErB Get Tarla Dalal Android App | goo.gl/zxr56A Join Tarla Dalal’s Google Plus | goo.gl/VbtwXZ Twitter | twitter.com/Tarla_Dalal Malpuas Hot malpuas are irresistible, whether had plain or with a topping of cold rabdi. Try making this delightful treat at home itself, and with a slight twist. In this version, i have avoided deep frying the malpuas and cooked them with minimal ghee in a pan. They turn out as soft as ever. Preparation Time: 10 minutes Cooking Time: 20 minutes Makes 8 malpuas Ingredients 4 tbsp plain flour (maida) 1/2 cup fresh cream ghee for greasing and cooking For The Sugar Syrup 3/4 cup sugar 2 tsp rose water 2 pinches saffron (kesar) strands dissolved in 2 tsp milk For The Garnish 1 tbsp almond (badam) slivers 1 tbsp pistachio slivers Method For the sugar syrup 1. Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup it of 1 thread consistency. 2. Add the rose water and switch off the flame. 3. Add the saffron-milk mixture, mix well and keep aside. How to proceed 1. Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside. 2. Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3") diameter circle. 3. Cook on both the sides, using a little ghee, till it turns golden brown in colour. 4. Dip the malpua in the warm sugar syrup. 5. Repeat with the remaining batter to make 7 more malpuas. 6. Serve immediately garnished with almond and pistachio slivers.