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½ cup - flour (maida)
¼ cup - ground
½ cup - grained
½ tsp -
3 cups -
25 gms -
(blanched and sliced)
25 gms - each of almonds, walnuts,
1 tsp -
powder, oil or
for deep frying
silver foil and a few rose petals
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 1 tbsp. of hot milk for 5 mins and then crush to a paste.
Coarsely grind almonds, walnuts, cashew nuts and charoli.
Heat the milk, adding the grained sugar, cardamom and pounded nuts.
Cook until the milk is reduced to about half its original quantity.
Remove from fire and keep warm.
Now heat the ghee to smoking, reduce heat and throw drops of batter (each a tbsp of thickness) into it.
Spread each into a thin, round shape.
Deep fry to a rich golden colour. 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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.