Recipe - Melt in the mouth Malpuas

I have come to the conclusion that deciding the menu for a lunch/dinner is as exhausting as cooking the said lunch/dinner. Consider this : I have a lunch tomorrow and for that I spent the better part of yesterday racking my brains for a decent menu. After agonizing over whether it should be a purely 'Indian' menu or a mix of Indian and western dishes , I did manage to come up with a somewhat  satisfactory menu.

Since it is a lunch, I thought I would make a couple of dishes today. Have just finished making malpuas, one of the two desserts, and am so happy with the way they have turned out that I have this irresistable urge to share the recipe. So here goes :

Makes approx 12 malpuas

Ingredients

4 tablespoon maida
4 tablespoon sooji /rawa
4 tablespoon malai
1/4th  teaspoon baking soda
1 tablespoon oil/melted ghee
2 tablespoon fresh curd
 approx 1 cup milk

Method

• Take a bowl. Put the maida, sooji, baking soda, oil and curd in it.Mix well.
• Add the malai and mix.
• Now, gradually add the milk, stirring continously . Stop adding milk  when you get a dropping consistency. Mix well. The batter will be similar to a pancake batter or the batter we make for pakodas.
• Keep aside for 15 minutes.
• Take a non stick frying pan. Put two tablespoon of batter to make a small round. Add a little oil/ghee. Fry to a golden brown color on both sides. Remove.
• Repeat the procedure for the rest of the batter.

Method for sugar syrup

In a pan put 2 cups of  water and 1 cup of sugar. Put 1/2 teaspoon cardamom powder and a pinch of kesar(saffron).Bring to a boil and then lower the flame.Cook for about 10 minutes more. Immerse the malpuas in this syrup. Close the gas.

To serve

• Take a flat serving dish.Arrange the malpuas in this dish.
• Garnish with almond slivers and a few rose petals.
• Optional: The ,malpuas may be served with rabdi/kheer, kept  in another bowl.

Enjoy!