Malpuda
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INGREDIENTS
- 1 c Flour; (125 g.)
- L/2 cup; (80 g.) raisins
- 1/2 c Condensed milk; (120 ml.)
- Ghee for frying
INSTRUCTIONS
MIX flour and milk to a smooth batter. Add a little water, if it is too thick. The batter should have the consistency of pancake batter and should be slightly thicker than dosa batter. Heat a non stick griddle. Turn the heat to medium. Add a tsp. of ghee to the griddle. And spread well. Drop one-third cupful batter on to the griddle. Do not spread. Cook for a minute or till the edges can be lifted. Turn the pancake. Cook for another 30 to 45 seconds. Make six to eight more malpudas with the remaining batter. Serve warm, topped with rabdi. NOTES : Makes 8
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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