Ingredients :
- 200 grams Fresh cottage cheese
- 250 ml Milk
- 50 grams Semolina
- 65 grams All purpose flour
- 1 teaspoon Fennel seeds
- 100 grams Aamshotto or Aam papad
- 30 grams Raisins
- 70 grams Cashew nuts
- Pinch Salt
- Ghee for frying
- *****
- For Sugar syrup:
- 200 grams Sugar
- 1/2 teaspoon Cardamom seeds
- 200 ml + 1 cup Water
Method :
- In a food processor pulse the cottage cheese and milk together to make a creamy blend.
- Add semolina and flour and pulse again. Make sure there are no lumps.
- Pour in a bowl. Add fennel seeds, roughly chopped cashew nuts and raisins and the aamshotto/aam papad chopped in small cubes. Mix and keep aside for 15 minutes.
- Make the sugar syrup in the mean time.
- Place sugar and water in a pan and keep on the flame. Once sugar dissolves add the cardamom seeds, do not stir.
- Let the syrup turn a golden, pour in the remaining water which you should warm a little in advance. Let it simmer away for another 5 minutes, until sticky.
- Now heat ghee (or oil or a mix of both) in a deep pan. With a round ladle pour in one ladle of the batter at a time spreading it lightly to form a disc. Deep fry until golden in the centre and dark brown on the sides.
- Take out of the oil and put it in the syrup. Do it in batches and let each batch soak in the syrup for at least 10 minutes.
- Remove malpua on a plate and pour the remaining syrup on top. Garnish with nuts and raisins and serve warm or cold.
0 komentar:
Posting Komentar