Ingredients
400 gm Amul Curd
200 gm Khoya (grated)
300 gm Maida
80 ml Amul Milk
80 ml Water
2”pieces Cinnamon sticks
2 cups Sugar
For frying Amul Ghee
2 nos. Green Apple
2 tbsp Powdered sugar
1/4th tsp Cinnamon powder
Method
1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk and water to make a smooth batter.
2. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside.
3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for a minute, remove and drain.
4. Chop one green apple finely. Whisk together the hung curd, powdered sugar and cinnamon powder and mix chopped apple into this. Scoop this shrikhand into glsses and refrigerate to chill.
5. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. Place the glass on a plate, place malpuas, sprinkle over with cinnamon powder and serve.
400 gm Amul Curd
200 gm Khoya (grated)
300 gm Maida
80 ml Amul Milk
80 ml Water
2”pieces Cinnamon sticks
2 cups Sugar
For frying Amul Ghee
2 nos. Green Apple
2 tbsp Powdered sugar
1/4th tsp Cinnamon powder
Method
1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk and water to make a smooth batter.
2. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside.
3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for a minute, remove and drain.
4. Chop one green apple finely. Whisk together the hung curd, powdered sugar and cinnamon powder and mix chopped apple into this. Scoop this shrikhand into glsses and refrigerate to chill.
5. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. Place the glass on a plate, place malpuas, sprinkle over with cinnamon powder and serve.
