Malai Puri

Ingredients list for Malai Puri

• 5 cups Milk

Method

1. Heat milk in a thick-bottomed vessel and bring to a boil. Add arrowroot powder, dissolved in a little cold milk, stir, reduce heat and simmer on low heat till milk is thick and reduced to half.
2. Remove from heat and allow to cool. Blanch pistachios in half a cup of boiling water for two minutes. Drain, refresh, peel and cut into slivers. Soak saffron in one tablespoon of warm water for five minutes and crush it in a small mortar with a pestle to form a smooth paste.
3. Heat a tawa and grease it with ghee. Pour a ladleful of thickened milk and spread to form a thin pancake of three inches in diameter. Cook on low heat till golden, pour another ladleful of milk over it, apply some more ghee and allow to cook. This procedure can be repeated two or three times to make a layered pancake.
4. Turn over, drizzle a spoonful of ghee and cook on low heat till golden. Remove from heat, sprinkle powdered sugar, cardamom powder, pistachio slivers and saffron and serve. Repeat the process to make more puris.

Nutrition Info