This “Malpua” is a traditional treat-sweet flour pancakes. It is a Indian traditional and festival dish recipe. It is very interesting to do and simply flavored recipe.

Items required
For the malpua batter
250gm unbeaten double cream
4 1/2 teaspoons refined flour
Ghee for frying
For the Kesaria syrup
1 cup sugar
1 1/2 cup water
4 teaspoons milk mixed with 1/4 teaspoon saffron
Garnish
Finely chopped dry fruits
Cardamom powder
Preparation method
1.For the malpua, mix the cream and flour into a batter of pouring consistency.
2.For the kesaria syrup, boil together on low heat, the sugar and water till it thickens slightly. Stir constantly to avoid the sugar from crystallizing or sticking to the bottom of the pan.
3.Meanwhile, dissolve the saffron in warm milk till the milk takes on the colour of the saffron. Add a little water to it and mix well. Keep aside.
4.To prepare the malpua, drizzle ghee on a frying pan. With a ladle or small katori / bowl, spread batter on the pan. Smaller pancakes look more attractive than bigger ones.
5.Pan fry both sides until golden brown and then drain well on paper. Similarly fry pancakes till all the batter is used up.
6.Just before serving, warm the sugar syrup, soak each malpuas in it for 3-4 minutes and then serve, garnished with chopped dry fruits and sprinkled with cardamom powder.
Makes 12 Malpuas

A hot winter dessert made with peas. This “Matar ka halwa” is one of the Indian tarditional sweet dish recipe. It is very easy to do and simple flavored recipe. It is a tasty recipe too.

Items required
1 litre milk
1 1/2 cup shelled peas, boiled in water
for 5 minutes, drained, cooled, made to
paste with a little water
2 cardamoms
2 teaspoon ghee
1/4 teaspoon saffron dissolve in 4 teaspoon
Warm milk (kesar)
250gm grated khoya
1 cup sugar
2-3 drops green food color
8-10 raisins
8-10 cashew nuts
10-12 each of pitachio and almonds
soaked in water, and then skin removed and shredded.
1 teaspoon cardamom powder
Garnish
Rose petals
Silver varak
Dry fruits
Preparation method
1.Heat 2 teaspoon ghee in a kadhai and then add cardamoms to it. Add the green peas and saute. Keep aside.
2.Heat the milk in a kadhai, bring to boil, add the sauteed green peas to it.
3.Stir well and then add half of the grated khoya to it and mix well.
4.Add the kesar and mix well. Stir occasionally so that the milk does not stick to the bottom. Simmer until it thickens.
5.When the mixture thickens add sugar, the remaining khoya, green food colour, dry fruits and cardamom powder.
6.Check the sweetness and adjust. Stir well until the mixture is dry.
7.Spread it into the serving platter and decorate with dry fruits, rose petals, silver varak, Serve hot or cold.
Serves 8.