- Place the flour & the semolina
in a dekchi along with the milk, curds, jaggery and the pinch of salt.
- Beat at least for 5 to 7 minutes so
that the mixture becomes light and fluggy.
- Pound the peppercorns coarsely &
add to the mixture.
- Heat 2 tablespoons of ghee and pour
over the mixture.
- Mix well, cover the dekchi and let
stand for 7/8 hours in a warm place.
- The mixture would have risen by this
time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring
consistency.
- Add and blend in it the pinch of
soda and juice lime.
- Place a deep frying pan with lot of
ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready
batter into the heated ghee.
- Fry to a golden brown colour on both
sides.
- While frying splash to make it
porous and crisp.
- Take out with a slotted spoon &
place in a strainer so that the extra ghee drips down.
- Thus fry all the Malpuas. They can
be stored for a week or so.
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