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Preparation Time : 15 minutes
Cooking Time : 20 minutes
To Serve 20
Ingredients
Malpua :
Milkmaid : 1/2 tin
Sooji : 100 gm
Maida : 50 gm
Paneer : 50 gm
Water : 1 cup (1 cup = 150 ml)
Oil for frying
A pinch of baking powder
Sugar Syrup :
Sugar : 1 1/2 cups
Water : 2 cups (1 cup = 150 ml)
Method
Sugar Syrup- Put Sugar and water in a pan and bring to a boil. Keep aside.
Malpua- Combine Milkmaid, Sooji, Maida, Water and Baking Powder. Mix well and leave for 10 to 15 minutes.
- Crumble Paneer very finely and add to the above mixture. Beat well.
- Heat Oil in a frying pan. Pour 1 tbsp (1 tbsp = 10 ml) of batter to make a small, flat malpua about 2 1/2" to 3" in diameter.
- Fry till both sides get evenly browned and the edges crisp.
- Remove and soak in syrup for 1/2 minute.
- Remove form syrup and serve hot.
Quick Tip
To make approx 200 gm of paneer from milk, use 1 litre milk. Bring to boil and add lemon juice or curd or whey water to curdle.
Preparation Time : 1 hour
Cooking Time : 20 minutes
To Serve 10-12
Ingredients
Milkmaid : 1 tin
Milk : 3 cups (1 cup = 150 ml)
Moong dal : 1 cup (dhuli)
Ghee : 1 cup (1 cup = 150 ml)
Elaichi Powder : 1/2 tsp
Almonds : 3 tbsp
Raisins : 3 tbsp
Silver leaf : 1
Nutmeg : 1/2 tsp
Method
- Clean and soak Dal for 30 minutes to 1 hour. Drain and grind to fine paste.
- Fry the Dal paste in Ghee on slow fire till the colour becomes golden brown.
- Add Milk and cook on a slow fire, stirring continuously, till milk dries up. Add Milkmaid and stir till consistency of halwa is reached.
- Mix well and turn out onto a flat dish. Add Almonds, Raisins and Elaichi powder.
- Top with Silver leaf.
Preparation Time : 5 minutes
Cooking Time : 10-15 minutes
Makes 20 Laddoos
Ingredients
Milkmaid : 1 tin
Desiccated coconut powder : 3 1/2 - 4 cups
Method
- Keep aside 50 gm coconut powder.
- Add remaining coconut powder to Milkmaid and cook on a slow fire till the mixture leaves the sides of pan (approx 5 minutes).
- Cool and roll into small laddoos with buttered (oiled) hands. Roll in coconut powder and serve.
Preparation Time : 5 minutes
Cooking Time : 15-20 minutes
To Serve 5-6
Ingredients
Milkmaid : 3/4 tin
Eggs : 6, lightly beaten
Honey : 1/4 cup (1 cup = 150 ml)
Milk : 1/2 cup (1 cup = 150 ml)
Ghee : 1 tbsp (1 tbsp = 10 ml)
Almonds 50 gm (blanched and grounded)
Raisins : 50 gm
Method
- Combine all the ingredients and mil well.
- Cook in a thick bottomed pan over medium heat, stirring constantly till the mixture becomes thick and leaves the sides of the pan.
- Serve hot or cold.
Preparation Time : 5 minutes
Cooking Time : 15-20 minutes
To Serve 5
Ingredients
Milkmaid : 3/4 tin
Besan : 1 cup
Coconut : cup, grated
Ghee : 1 cup
Nuts : As required
Method
- Heat Ghee in a Kadai. Add Besan and fry on low heat till it becomes brown.
- Add Milkmaid and grated coconut. Mix well. Stir constantly on a low flame till the mixture thickens and traces of Ghee begin to show on the side of pan.
- Pour into a thali and top with nuts. Cut into pieces when cool.
Quick Tip
To get a grainy texture replace one tablespoon of Besan with 1 tablespoon of Sooji.
Preparation Time : 5 minutes
Cooking Time : 20 minutes
Makes 3/4 Kg
Ingredients
Milkmaid : 1 tin
Coconut : 300 gm, desiccated
Full cream mil powder : 100 gm
Milk : 1/2 cup (1 cup = 150 ml)
Red colour : few drops
Method
- Pour Milkmaid, Coconut powder, Milk and Milk powder into a thick bottomed kadai and mix well.
- Heat the mixture, stirring constantly, so that it does not stick to the bottom of pan.
- Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai (7 to 10 minutes). Remove from fire.
- Divide the mixture into 2 portions. Spread out one portion evenly onto a greased plate.
- To the other portion, add a few drops of red colour. Mix well to get a pale pink colour. Spread on top of the white layer and leave to cool.
- Cut into squares, when cool.
Preparation Time : 5-10 minutes
Cooking Time : 10 minutes
Makes 3/4 Kg
Ingredients
Milkmaid : 1 tin
Paneer : 1/2 kg
Elaichi : 3-4, powdered
Full cream milk powder : 2 heaped tbsp
Silver leaf : 1
Method
- Mash Paneer coarsely and add milk powder to it. Add Milkmaid and mix.
- Heat the mixture in a thick bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick. (8 to 10 minutes)
- Remove form fire and spread onto greased plate. Sprinkle Elaichi powder.
- Cool and cut into squares.
Preparation Time : 5 minutes
Cooking Time : 20 minutes
Makes 20 Pinnies
Ingredients
Milkmaid : 1/2 tin
Whole wheat flour : 400 gm
Powdered sugar : 100 gm
Ghee : 150 gm
Almonds : 50 gm (coarsely ground)
A few blanched almonds for decorating
Method
- Rub Ghee into the flour to get bread crumb consistency.
- Fry on medium fire till it turns medium brown. Remove from fire and cool for 5 minutes.
- Add Powdered sugar, Almonds and mix thoroughly.
- Add Milmaid in small quantities to get a mixture which is neither too dry nor too wet.
- Form into oval pinnies and level to cool.
- Serve decorated with blanched almonds.
Preparation Time : 5 minutes
Cooking Time : 20 minutes
To Serve 8
Ingredients
Milkmaid : 1/2 tin
Sooji : 1 cup
Ghee : 3/4 cup (1 cup = 150 ml)
Water : 2 cups (1 cup = 150 ml)
Kesari powder : 1 tsp
Cashewnuts : 8-10
Raisins : 1 1/2 tbsp
Method
- Heat Ghee in a kadai.
- Fry Cashewnuts and raisins till light brown and keep aside.
- Add Sooji to the remaining Ghee and fry till light brown.
- Add Kesari powder dissolved in 2 cups of water. Keep stirring.
- Reduce heat. When all the water has been absorbed, add Milkmaid. Stir well till traces of Ghee begin to show at the sides of pan.
- Spread on greased plate, top with nuts and raisins if desired.
- Cut into diamond shaped pieces.
- Serve warm or cold.
Quick Tip
A few drops of liquid orange-red colour may be used if kesari powder is not available.
