All of you must have studied in science how the different organs of our body work in coordination. If you can’t recall, let me give you an example and you’ll see the result yourself.
Ahh! What is this sweet aroma that is emanating from the kitchen….. Oh! Your nose told you something delicious is getting cooked in the kitchen. Just have a run and here it is….. What your eyes see…… A rich luscious malpua with a dollop of kheer on the top. An uncontrollable expression….. Mouth started salivating and before you realise your hands pick it up and here it goes…. Into your mouth.
This is how our sense organs work in coordination.
What are you thinking now? Am I teaching you science? No ways…. I’m just describing you my today’s recipe and its effect.
You must have seen that this week I’m making different types of malpuas. After making Punjabi meetha pooda and Bihari malpua, for the third day I have made a malpua that is a pure indulgence. Today I didn’t count calories and my focus was just on the taste.
The other two pooda/malpua I had made with whole wheat flour using minimum oil, but this is made up of maida and is deep fried (sinful). To add to the taste, softness and flavour, I added condensed milk and malai along with milk. Not only this, I used saffron and cardamom too to give the taste a royal touch. Why stop here…. Finally soaked them in chashni (sugar syrup).
When these succulent malpuas were served with a dollop of kheer on the top, these were simply irresistible.
I’m sure you have drooled enough by now… Here is my recipe… All ingredients are in your pantry (if you don’t have condensed milk, don’t worry…. Increase the amount of malai and add little sugar in the batter). So don’t keep it in your bookmark folder, make it now and indulge in sugary delight.
I am sending this recipe for Blogging Marathon #89 Week 4 Day 3