Malpua Thandai Pudding

Ingredients:

For the Malpua:

1 cup all-purpose flour

2 tbsp semolina (sooji)

1 tbsp sugar

1/2 cup milk

1/4 tsp fennel seeds/ saunf

Ghee for frying

1/2 cup sugar syrup (for soaking)

 

For the Thandai Pudding:

2 cups milk

2 tbsp Thandai powder

2 tbsp cornflour

1/4 cup condensed milk

1/4 tsp cardamom powder

Sliced pistachios and almonds for garnish

 

Instructions:

For the Malpua:

In a bowl, mix all-purpose flour, semolina, and sugar. Gradually add milk to form a smooth batter. Let it rest for 15 minutes.

Heat ghee in a pan and pour a small amount of batter to form mini pancakes. Fry until golden brown on both sides.

Dip the fried malpuas in warm sugar syrup for a few seconds and then remove. Set aside.

 

For the Thandai Pudding:

In a saucepan, heat milk and stir in the Thandai powder. Bring to a simmer.

Mix cornflour with a little cold milk to form a slurry and slowly add it to the simmering milk, stirring continuously.

Add condensed milk and cardamom powder, and cook until the pudding thickens.

Remove from heat and let it cool slightly.

 

Assemble the Pudding:

Crumble the malpua into small pieces and layer them at the bottom of serving glasses or bowls.

Pour the Thandai pudding over the malpua crumble.

Garnish with sliced pistachios and almonds. Chill in the refrigerator for at least 1 hour before serving.

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