How to make Malai Puri -

A pancake dessert made with thickened milk, topped with nuts and saffron

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध),

Cuisine : Bengali

Course : Desserts


For more recipes related to Malai Puri checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Pineapple Upside Down Cake Aam Aur Kesar Ki Phirni Chickoo Shahi Tukda Milk And Melons

Malai Puri

Malai Puri Recipe Card

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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Malai Puri Recipe

  • Milk 5 cups

  • Arrowroot powder 2 tablespoons

  • Pistachios 10-15

  • Saffron (kesar) a few strands

  • Powdered sugar 4 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Ghee 1/2 cup

Method

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.