Shahenshahi Malpura

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1/2 cup flour
1/4 cup ground sugar
1/2 tsp saffron strands
3 cups milk
25 grams each of almonds, walnuts, cashewnuts and charoli
1/2 cop ordinary sugar
1 tsp cardamom powder
oil or ghee for deep frying silver foil
a few rose petals
25 grams pistachios (blanched and sliced)
How to make Shahenshahi Malpura


Mix together the flour and ground sugar, and add enough water to form a thick batter. Soak the saffron in I tblsp of hot milk for 5 minutes and then crush to a paste. Pound the almonds, walnuts, cashewnuts and charoli coarse. Heat the milk, adding the ordinary sugar, carda-mom and pounded nuts and cook until the milk is reduced to about half it's original quantity. Remove from fire and keep warm. Now heat the ghee to •smoking, reduce heat, and throw drops of batter (each a tblsp of thickness) into it. Spread each into a thin, round shape. Deep fry to a rich golden color. Drain, then cover with foil and place in a serving dish. When you have fried all the malpuras like this, pour the prepared milk all over and sprinkle saffron on top. Serve immediately, garnished with rose petals and pistachios.
Posted By: Shabnam Jahan, Islamabad

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