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INGREDIENTS:

*  Milk 1 1/2 litres
*  Mawa (khoya), grated 50 grams
*  Refined flour (maida) 3 tablespoons
*  Green cardamom powder 1/2 teaspoon
*  Ghee for shallow frying
*  Saffron (kesar) a few strands
*  Sauf 2 tbs
*  grated carrot 1 cup
*  For garnishing
*  Pistachios, chopped 15 – 20
*  For sugar syrup
*  Sugar

Method:

*  Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well.

*  Bring it to room temperature.

*  Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.

*  Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrupAdd refined flour, green cardamom powder, sauf and the reserved sugar to the reduced milk.

*  Add grated carrot .Mix well and make a batter of pouring consistency using a little milk if required. Heat sufficient ghee in a wide mouthed flat-bottomed kadai.

*  Pour a ladle full of batter to form a pancake

*  Fry till it swells like a puri and golden color appears in both sides. Note: frying should be done in LOW FLAME other wise it will burn / stay uncooked inside.

*  Turn it over when it starts to color slightly. When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.

*  For a more added flavor and you can add 2 spoon of freshly grated coconut

*  It can serve as a sweet dish.

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