o 1 large apple, cut into thin rounds (approx. 8 rounds) and deseeded
o ¼ cup singhara atta
o ¼ cup or 1-2 tbsp milk
o Some grated nutmeg
o Some cinnamon powder
o ½ cup sugar
o Oil for frying
o Some grated nutmeg and sliced blanched almonds or pista
o A little chilled rabri for topping (optional)
o Cut apple into slices withot peeling. Keep aside.
o Make batter with singhare ka atta and milk (use as much as needed). The batter should not be very thick or too thin.
o Heat oil. Dip apple rounds in batter and fry on high flame to a crisp golden brown colour.
o Make syrup by boiling sugar with slightly less than ½ cup water. After the sugar dissolves, keep on low flame for 2-3 minutes. Remove syrup from heat. (do not make the syrup very thick)
o Dip fried apple rounds in sugar syrup one by one. Leave in the syrup for few seconds. Remove to serving plate.
o To serve, top malpuas with some chilled rabri or serve warm malpuas sprinkled with nutmeg and cinnamon powder alongwith cold rabri or ice cream served separately.
o Garnish wih pista and blanched almonds.
o 2 eggs, ¾ cup (100 gm) powdered sugar
o ½ cup (75 gm) oil
o 50 gm seedless dates - chopped (1/3 cup), 50 gm dry figs - chopped (1/3 cup)
o 1 tbsp rum (optional) 2 tbsp walnuts chopped
o 85 gm (1 cup less 1 tbsp) flour (maida)
o ½ tsp baking powder, ½ tsp soda-bicarb (mitha soda)
o Mix 4 tbsp water to dates and figs in a pan and keep on low flame for 2 minutes. Remove from fire and mix in the soda bicarb. Cool and add rum. Keep aside.
o Sift flour and baking powder in a bowl. Add walnuts, dates and figs to the flour.
o Beat eggs and sugar very well till light and fluffy. Add oil gradually and keep beating till the oil is well blended with the eggs.
o Add flour with the dry fruits and nuts in small batches and fold till mixed properly with the eggs.
o Transfer to a loaf tin of 4½" x 8½" size or a roll tin greased with oil. Bake in a preheated oven at 150°C/300°F for 45-50 minutes. Insert skewer or knife into centre of a cake. If it comes out clean remove cakes from oven. Let it stand in the tin for 10 minutes. Turn onto wire rack to cool.
o ½ kg (2½ cups) full cream milk
o 3 tbsp vanilla custard powder
o ½ cup sugar
o 250 gms (1¼ cups) cream
o 75 gms (7-8) Good Day biscuits or any crunchy biscuits
o ½ tsp vanilla essence
o 1 tbsp strawberry jam for decoration Methodo Chill the cream in a small pan for 10-15 minutes in the freezer.
o Meanwhile, dissolve custard powder in ½ cup milk.
o Put the rest of the milk in a heavy bottomed pan with sugar on fire. After it boils, add the dissolved custard powder, stirring continuously.
o Continue cooking for 5-7 minutes till it turns thick. Remove from fire. Cool over in a pan of cold water then chill in the freezer for 10-15 minutes.
o Crush the biscuits by keeping them in a plastic bag and crushing them with a rolling pin (belan) to form crumbs.
o Whip the chilled cream with powdered sugar very carefully to form soft peaks. Do not over beat.
o Fold 200 gms of cream keeping aside 2-3 tbsp for decoration into the chilled custard. Add essence.
o Keep the left over cream in the freezer for decoration. o Mix 7-8 tbsp biscuit crumbs with the custard cream mixture gently.
o Divide the custard into 6 individual small glass bowls (katoris).
o Sprinkle some biscuit crumbs on top.
o Put blobs of cream in the centre.
o Dot cream with ¼ tsp of any red colored jam.
o Serve chilled.
Nita Mehta (Nita Mehta is world famous Cookery Expert, who has authored more than 250 books on world cuisine)