Malpua
Ingredients:
100 gm Maida
500 Grams wheat flour
1 teaspoon powdered green cardamom
1 cup ghee
250 gm sugar
1 pinch saffron
500 ml milk
2 tablespoon chopped pistachios
250 ml water
50 Grams Khoya
1 tsp rose water
Method:
1. For making sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Allow it to cool. mix and keep aside
2. Mix Maida, wheat flour, Khoya, cardamom powder, and milk. Ensure the mixture is of pouring consistency and not too thick.
3. Now heat ghee in a pan over a low flame. Pour a ladleful of the mixture and spread evenly.
4. Keep the flame low and cook till it is light brown on both sides. Remove the cooked Malpua and drain the excess ghee.
5. Drop the Malpua in sugar syrup and allow it to soak for 2-3 minutes. Repeat the same with the remaining batter.
6. Drain the Malpua from the syrup, garnish with pistachios, chopped rose petals, and Kesar Rabdi, and serve hot.
Jalebi
For Jalebi Batter:
Maida – 400 Grams
Water – 250 ml
Ghee – 500 Grams for Frying
Pistachios & Almonds – (10 pcs each) Silvers for garnish
Sugar – 500 Grams
Water – 300 ml
Saffron – 1 Grams
Method:
1. For Jalebi Batter – Mix maida & water together and keep it covered at room temperature to ferment for 48 hours till it turns sour.
2. For making sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Add Saffron & allow it to cool; mix and keep aside
3. Take the fermented Jalebi batter and whisk it thoroughly
4. In a flat fry pan (jalebi kadhai), heat ghee on low flame, Pour jalebi from the piping bag in ghee to form jalebi shape & deep fry to golden brown color.
5. Dip the fried Jalebi in the sugar syrup for a minute and strain.
6. Garnish with almonds and pistachios silvers.
7. Serve With Rabdi.
