Malpua Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
For Malpua batter, in a bowl add whole dried milk, flour, semolina, corn starch and water. Mix until well combined. Then add saffron water, fennel seeds powder and cardamom powder. Mix properly. Now heat clarified butter or oil. Make small balls out of malpua batter and fry it until golden brown.
For The Malpua Sugar Syrup, in the water add sugar, cardamom powder and rose water. Cook until the mixture becomes thick.
For The Rabri, in a pan add milk and cook until the milk becomes half. Then add whole dried milk, rose water and cardamom powder. Mix and cook well. Lastly in a platter serve and garnish with pistachio, almond, dry rose and silver leaf paper.

Method:
In a bowl marinate chicken with cream, yogurt, ginger garlic paste, green chili, black pepper powder and chili flakes. Mix well. Then heat butter and cook marinated chicken until golden brown.

For the white sauce, Heat butter in a pan. Add flour and mix well. Then add milk and cook properly. Now add cheese cubes, salt, black pepper and oregano. Cook well until the sauce becomes thick. Add chicken to the sauce and mix everything properly. Add all spice powder, mix well. Serve hot.