Malai poha

Malai poha

Pressed rice 2 cups

Refined flr 2 tbsp

Sugar 1 ½ cups + 1 tbsp sugar.

Thick milk 2 cups

Cashew nuts 10

Ghee 1 1.2 cups

Cardamom pdr ½ tsp

Kesar pdr/ saffron a pinch

Nutmeg pdr a pinch

Method

Pick, wash rice & soak with minimum water for 30 minutes.

Soak cashew nuts in lukewarm water.

Grind rice & cashew nuts to a thick paste.

Add refined flour, cardamom pdr, mix well.

Shape into small even sized balls.

Flatten gently to a 6 mm thickness & keep aside.

Prepare sugar syrup by adding 1 ½ cups sugar & 1 cup water.

Boil the syrup for 10 minutes & keep aside.

Heat ghee in a pan, fry the flattened balls over slow fire to a golden colour.

Soak immediately in syrup for at least 20 minutes.

Meanwhile, prepare the malai/ cream.

Boil milk till thick, stirring all the time, add sugar & mix well.

Add saffron, nutmeg & cardamom pdr, mix well.

Arrange rice balls in a dish, pour cream on top & serve chilled with chopped nuts on top.