Friday 26 July 2013


Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 12


For syrup
1/2 cup water
1 cup sugar
Saffron strands
1/2 tsp cardamom powder
For pua
300 gms refined flour(maida)
2 tsp semolina (suji)
1 tsp sugar
1 litre full cream milk
Sliced almonds and pistachios to garnish
Ghee or oil to deep fry malpuas


For syrup
1. Take the water in a pan, add sugar and boil to make one string thick sugar syrup add saffron strands and cardamom powder.
For pua:
1. Heat the milk in a pan and reduce it to half. Let it cool.
2. When the milk is completely cool add maida ,semolina and  powdered sugar to it and make a batter of pouring consistency.
3. Heat oil in a flat bottomed pan and when the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4" in diameter.
4.Cook till golden brown from both sides. Remove from the oil and put directly into the sugar syrup.
5.Remove after 2-3 minutes and drain on a wire rack or steal strainer with a plate underneath to catch the dripping syrup.
6.To serve, place  malpuas in a plate and garnish with sliced nuts.

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