Pankaj Bhadouria
Singhade ki kheer and Malpua is a decadent combination of two desserts. Chef Pankaj Bhadouria makes these yummy and tast ... Read More
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
dessert
Difficulty
MEDIUM
For Singhade Ki Kheer
1 ltr milk
3 tbsp water chestnut flour
For Malpua Batter
½ cup water chestnut flour
¾ cup whole dry milk
1 cup milk
½ cup sugar
¼ cup raisins
1 tsp cardamom powder
For Chashni
1 cup water
1 cup sugar
For Malpua
2 tsp ghee
chopped pistachio for garnish
Boil 1 ltr milk in a pan and add 3 tbsp water chestnut flour to it and mix well.
Add ½ cup sugar and ¼ cup raisins to the kheer and cook.
Switch off the flame and add 1 tsp cardamom powder. Singhade Ki Kheer is ready to serve.
For the chashni, heat 1 cup sugar and 1 cup water in the pan and bring the mixture to a boil.
Blend ½ cup water chestnut flour, ¾ cup whole dry milk, 1 cup milk in a mixer to get a smooth paste. Transfer the batter to a bowl and rest it for 15 minutes.
Heat 2 tbsp ghee in a pan and add spread 1 tbsp batter in the ghee. Fry from both sides until done.
Dip the malpua in the chashni for some time and serve.
Singhada, also known as water chestnut, is rich in antioxidants, dense in nutrients and is also replete with potassium. It is one of the most often used ingredients during festivals when a large number of people fast and forgo non-vegetarian food.
Kheer is made with water chestnut flour and milk mixture. It is creamy and delicious.
Chef makes Malpua with singhada flour. This sweet pancake drenched in ghee and sugar syrup is packed with flavours.
