Bring milk to a boil.
Keep stirring till reduced to half the qty.
Cool.
Add flour.
Blend well to obtain batter of pouring consistency.
Add more milk, if needed.
Boil sugar and water together till the syrup reaches one thread consistency.
Add saffron.
Keep aside.
Grind the mawa, cashews, sugar, cardamom powder and rose water into a paste.
Heat ghee in a flat frying pan.
Pour a tbsp of the batter in the pan.
Fry till done.
Remove from ghee.
Similarly make more puas.
Dip these in the sugar syrup for a minute.
Put a tsp of the khoya, roll up to form a packet and place on platter.
Decorate with silver vark.
Serve.
Ingredients:
2 cups milk
1 cup flour
ghee ( for frying)
2 cups sugar
1 cup water
saffron strands
1 cup khoya
1/4 cup cashews, chopped fine
1 teaspoon sugar
1/2 teaspoon cardamom powder
1 teaspoon rose water
silver vark ( for decoration)
Steps/Methods:
Bring milk to a boil.
Keep stirring till reduced to half the qty.
Cool.
Add flour.
Blend well to obtain batter of pouring consistency.
Add more milk, if needed.
Boil sugar and water together till the syrup reaches one thread consistency.
Add saffron.
Keep aside.
Grind the mawa, cashews, sugar, cardamom powder and rose water into a paste.
Heat ghee in a flat frying pan.
Pour a tbsp of the batter in the pan.
Fry till done.
Remove from ghee.
Similarly make more puas.
Dip these in the sugar syrup for a minute.
Put a tsp of the khoya, roll up to form a packet and place on platter.
Decorate with silver vark.
Serve.
