Holi special- shahi kesari malpua

Malpuas is a pancake served as a dessert popular in India especially served  in holi .

Ingredients

• 1cup khoya (mava)
• 1 cup grated cottage cheese (paneer)
• 2 cup plain refine flour (maida)
• ½ cup condensed milk
• ¼ cup milk/ water( adjust water/ milk accordingly)
• Ghee for deep frying
• 1 tbsp cardamom powder
  For garnish—
• ½ cup rabri
• 2 tbsp blanched and finely chopped almonds (badam)
• 2tbsp blanched and finely chopped pistas(pistacho)2 tbsp finely chopped cashew nuts
• 2 pinch of saffron strands (kesar) dissolved in 2 tbsp lukewarm water.

  For thin sugar syrup

• 2 cup sugar( 300 gram)
• 1tsp of Saffron stands for sugar syrup
• 1 cup water

  Method for sugar syrup

• Heat the non stick heavy bottom broad pan, add sugar, and saffron water mixture, mix well and cook on medium flame for 5 to 7 minutes or till the sugar syrup become one thread consistency. (1 string thin sugar syrup). Keep aside.

Directions

• Combine the (refine flour), mawa (khoya), grated paneer in a bowl, mix well. Add ¼ cup of milk / water, condensed milk, mix well till no lump remain.
  The batter should be neither thick nor thin.
  Keep aside for10 minutes.
• Warm the sugar syrup on simmer.
• Heat ghee in a small heavy bottom kadhai (prefer nonstick). Pour a little batter (small ladleful of mava-paneer mixture) on ghee and deep fry till the malpua are golden brown in colour from both sides.
• Take out the malpua from the kadhai.
• Dip the malpua in the warm sugar syrup.
• Repeat with the remaining batter to make 14 more malpuas.
• Garnished with little amount of rabri, saffron (dissolved in warm water) chopped cashewnuts and almond, Pista.
  Serve immediately.

I am sure you will be happy to make these awesome lip-smacking divine taste of these malpuas in this holi.
Once again happy holidays to all of you.
Enjoy each and every moment of this special colorful festival with lots of awesome recipes.
Do enjoy this festival with your family and friends.
My mom tip

• Always check the batter thickness before making malpuas this should be pouring consistency.
  Not very thin nor very thick
  Otherwise the puas will either thick or stuck or splatter in the oil
  Check the consistency before making malpuas if needed add some amount of Maida (refine flour).
  If it gets thick add some amount of milk or water.
• The sugar syrup should be lukewarm when you put the puas in it.
  Check sugar syrup consistency before dipping the puas in it should be one string consistency. (If you do not know how to check the consistency read my older post of recipe of jalebi
  you will find out there how to check the sugar syrup.

  We will come back to u very soon with some more delicious recipes.

  We are signing off.
  Asha
  Archana
  our thoughts
  Happy cooking
  Cook& share.