MALPUA THANDAI PUDDING
 
 
Ingredients
  • For the malpua
  • ½ cup all-purpose flour
  • 2 tbsp semolina
  • Saffron strands
  • ¼ cup sugar
  • ½ tsp fennel
  • ¼ tsp cardamom powder
  • ½ cup milk
  • Sugar syrup, for soaking (1 cup sugar + 1 cup water)
  • For the thandai pudding
  • 1 cup milk
  • 4 tbsp sugar
  • 2 tbsp thandai powder
  • ½ cup milk
  • 2 tbsp cornflour
  • Oil (for frying)
  • Saffron sponge
  • Rose petals, for garnish
  • Gujia, for garnish
  • Silver leaf, for garnish
Instructions
  1. In a mixing bowl, combine all-purpose flour, semolina, sugar, saffron strands, fennel and cardamom powder
  2. ⁠Gradually pour in 1 cup of milk while whisking until you get a smooth batter consistency. Let the batter rest for about 30 minutes.
  3. Heat oil in a deep-frying pan. Once the oil is hot, pour 1 tbsp of the batter into the oil to form small pancakes.
  4. ⁠Fry until they turn golden brown on both sides. Remove the fried malpuas from the oil and drain excess oil.
  5. While the malpuas are still warm, gently dip them into the prepared sugar syrup, ensuring they are coated evenly.
  6. To make the thandai pudding, take a saucepan set over medium heat, add in 1 cup milk, thandai powder and sugar. Bring this to a slight boil and then pour in the cornflour and milk mixture into the saucepan. Keep whisking till the mixture comes to a boil and becomes thick. Remove from heat and let it come to room temperature. Transfer the cooled mixture into a piping bag.
  7. Assembly-
  8. Start by layering Saffron cake at the bottom of the dish to form the base.
  9. Next, generously pipe a layer of creamy thandai pudding over the saffron cake.
  10. Finish off this delightful dessert by malpuas and crumbled gujiyas on top. Place silver leaf and dried rose petals for garnish.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/malpua-thandai-pudding/