PREPARATION

(For Rabri)

1. Heat 1 litre milk in a pot and bring it to a boil.

2. Add 225 grams sugar, 1/2 teaspoon saffron, 1 teaspoon cardamom powder and mix well.

3. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.

4. It will take about 1 hour for the milk to thicken on a low heat.

5. Add 1 tablespoon pistachios, 1 tablespoon almonds and mix well.

6. Remove the rabri in a bowl and Refrigerate it for 1 hour.

(For Sugar Syrup)

1. Take a pan, add 500 grams sugar, 300 milliliters water and stir continuously until the sugar is fully dissolved.

2. Add 1/2 teaspoon saffron, 1 teaspoon cardamom powder and mix it well.

3. Bring it to a boil again. Keep aside.

(For Batter)

1. In a mixing bowl, add 150 grams all purpose flour, 170 grams khoa, 2 teaspoons powdered sugar, 1 teaspoon fennel seeds, 280 milliliters water and mix it well to make thick batter.

2. Rest the batter for 30 minutes.

(Rest of the Preparation)

1. Heat some ghee in a pan.

2. Pour some batter into the hot ghee. Spread it lightly.

3. Fry on low to medium heat till crisp and golden. Flip it to other side and do the same.

4. Drain it on an absorbent paper.

5. Then immediately place them in warm sugar syrup. Gently coat the malpuas with the sugar syrup and soak for 5 - 7 minutes.

6. Garnish with the prepared rabri, almonds and pistachios.

7. Serve.

Gur Ki Kheer

Servings - 3 - 4

INGREDIENTS

Rice - 100 grams

Water

Ghee - 2 tablespoons

Cashews - 10 - 12

Raisins - 2 tablespoons

Milk - 1 litre

Cardamom powder - 1/2 teaspoon

Jaggery - 120 grams

Water - 110 milliliters

Almonds - for garnishing