Skip to main content

MALPUA

MALPUA.

Ingredients

1/2 cup maida

1 litre Milk

fennal seed(saunf) few

2 Blake cardamom

2 green cardamom

1/2 bay leaves

1 1/2 cup sugar

almond and pistachios a few

ghee to fry fritters



METHOD



  1. Sieve maida

  2. Make a well in the centre. Pour the milk and mix together the flour and reduced milk with a whisk so that there are no lumps ,and it is very smooth and should be of coatings consistency.

  3. Make a powder fennal,and cardamom seeds.( remove the cardamom skin. )

  4. Put the powder in the batter .

  5. Let it stand for 10 minutes.

  6. Prepare syrup by dissolving sugar in water and put the bay leaves and bring to boil.till it form medium thick syrup
  7. Heat non stick pan and fry laddleful of the batter at a time in the middle of the pan and fry in the simmering ghee. it speard round fritters. fry the edges are golden brown and crisp on the both sides.
  8. remove with and draing throughly and soak in suger syrup for 2-3 minutes.and remove arrange in a tray with a little syrup coated on it and garnish with chopped almonds and pistachios.

MAIDA PANIYARAM.

Ingrediens

1 cup maida

1/2 cup rava(suji)

i cup milk

1 egg

1 bannana mashed

1/2 cup sugar

water

kewra essence or green cardamom 3-4

chopped almond and pistachios

fat for fry

M ethod

  1. Sieve maida and suji and mix the two in a bowl
  2. Make a well in the centre pour milk,
  3. Add mashed banana ,egg,green cardamom powder.essence,sugar, chopped almond and pistachios
  4. Mix well if necessary slightly add water.
  5. This batter should be a thick consistency.it not in coating consistency.
  6. Keep the batter for 10 -12 minuets
  7. Heat fat in a karahi and fry laddleful of the batter at a time till golden brown in both side,
  8. This batter is sugar so fry in simmering ghee or oil.

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more