Student who is selected for the Chef of the day is Mr.SADATTULLAH (BCT&CA 6TH SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
Ingredients:
- 300 gms Maida flour
- 25 gms Khoya
- 5 gms Green cardamom
- 20 gms chopped pistachios
- 1 pinch saffron as required
- 10 gms semolina
- 150 ml Milk
- water as required
- 500 ml refined oil
- 500 ml sugar syrup
- For Rabdi:
- 500 ml Full fat milk
- 100 gms Khoya
- 100 gms Sugar
- 5 gms Cardamom powder
- 20 gms Chopped mixed Nuts for garnish
Method:
1. In a large mixing bowl take maida, semolina and sugar. Add fennel powder and cardamom powder, mix well.
2. Make a well and gently add the milk to it and mix well making sure there are no lumps in the batter. Add water as required and mix well, making sure the batter is of smooth poring consistency.
3. Whisk the batter for atleast 5 minutes. Cover and rest the batter for 30 minutes.
4. Heat oil and ghee in a flat pan. Pour the batter a ladle full into hot oil / ghee.
5. Once the malpua starts to float, splash oil over malpuas. Turn the malpua and cook on both the sides evenly. Press gently with the help of perforated spoon. Malpuas will puff up like poori. Whole process will take around 2 minutes to 3 minutes.
6. Drain the malpuas onto the kitchen towel to remove excess oil.7. One the oil is drained; soak the malpuas into hot sugar syrup for 10 minutes making sure both the sides of malpua are soaked well. Then drain the malpuas onto a wire mesh.
8. To make rabdi, heat milk in a pan and cook till it is reduced to half.Add the grated khoya and powdered sugar and adjust with cardamom powder. Cook further till u get thick pouring consistency.
Take it off the flame and keep aside.
9. Serve malpuas hot with rabdi and garnished with crushed nuts.