Malpua

Ingredients

• Paneer ¾  cup (100 g), grated
• Khoya (Solidified milk) ¾ cup (100 g), crumbled
• Arrowroot ½ cup (50 g)
• Milk 1/2 cup (120ml), approx
• Elaichi (Cardamom) powdered 1/4 tsp
• Ghee for pan frying a thick layer covering the pan
• Sugar 1 cup (240g)
• Water 1/2 cup (120 ml)
• Kesar (Saffron) 1/8 tsp
• Almonds blanched and shredded, for garnishing

Preparation

• Place the paneer, khoya, arrowroot and elaichi in a bowl, and beat till smooth.

• Mix in enough milk to form a thick smooth batter of dropping consistency.

• In a broad pan, dissolve the sugar over low heat in the water, stirring all the time and not letting it come to a boil.

• Once it is dissolved increase the heat, add the kesar and let the syrup cook till-- a drop on the thumb, pressed with a finger and pulled apart forms a `thread'.

• Heat the ghee, drop equivalent to a tablespoon of the batter into it, lower the heat to medium and cook till light brown on both sides. Lift out of the fat and drop into the syrup.

• When all of them are thus dropped into the syrup, turn once and leave till ready to serve.

• Lift out and serve hot garnished with the almonds.