- Put the flour, ground rice, sugar, nutmeg,
soda bicarbonate, organe rind and the crushed nuts into bowl..
Add the milk and
stir until a thick batter is formed.
Heat the oil over
medium heat in a deep frying pan.
Put in 1 heaped
teaspoon of the batter at a time until the whole pan is filled with a single layer.
When the malpuras
(spoonfuls of batter) start floating to the surface, turn them over.
Fry gently until
golden brown on both sides (about 5 minutes). Drain on absorbent paper.
Melt the butter over low heat and fry the sultanas for 1 minutes. Remove
them with a slotted spoon and drain on absorbent paper.
In the same fat,
fry the almonds until they are lightly browned. Drain on absorbent paper.
Put the cream in
a saucepan, large enough to hold all the malpuras and bring to a slow simmer.
Put in the
malpuras and stir gently.
Turn the entire
contents of the pan onto a serving dish and sprinkle the rosewater evenly on top.
Garnish with the
fried sultanas and the almonds. Serve hot or cold.