Refined flour 1 cup
Cardamom powder 1 cup
Ghee 1 cup
Khoya 1 cup
Semolina 1/2 cup
Milk 2 cups
Sugar 1 cup
Saffron 1 pinch
Water (warm) 1 cup
Fennel powder 1 tsp
Heat water in a pan over medium flame. Add sugar in it and stir until fully dissolved.
Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top
Once the sugar syrup is thick, remove the pan from the flame and keep aside
Mix maida, rava, khoya, fennel powder, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick.
Once the batter is ready, keep it aside for few minutes so that the flavours of spices get absorbed.
Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides
Remove the cooked malpua and drain the excess ghee.
Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter.
Drain the malpuas from the syrup, garnish with pistachios and serve hot.
Gajar Ka Halwa
Carrot 500 gms
Milk 500 ml
Sugar 500 gms
Cardamom powder 2tsp
Khoya 300 gms
Cashenut 30 gms
Raisnins 30 gms
Ghee 2 tbsp
Heat ghee in a pan on a medium flame, add grated carrot and roast them for 3-4 minutes while mixing continously
Pour milk over roasted carrots and stir to mix well , bring it to boil over medium flame
Add, sugar, and stir and cook untill the mixture evaporates and then add grated khoya and cardamom powder
Stir and cook for another 2mins
Garnish with nuts and serve hot