Malai Ki Puri Deep Fried Balls Of Cream And Flour Served In A Cardamom Flavored Syrup Recipes

CARDAMOM CREAM

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

MALAI KI PURI (DEEP-FRIED BALLS OF CREAM AND FLOUR SERVED IN A CARDAMOM-FLAVORED SYRUP)

Steps:

• In a deep mixing bowl, combine the cream, flour, and milk. Stir well for a few minutes to obtain a smooth paste. Let this batter sit on the countertop for 15 to 20 minutes.
• Warm the oil for deep-frying in a wok or deep fryer over medium-high heat. Drop rounded tablespoonfuls of the batter into the hot oil. Do not overcrowd the wok; fry them in batches. Adjust the heat. If the oil is too hot, the ball will fry too quickly, and if it is not hot enough, they will disintegrate. They should take about 3 minutes to become golden brown on all sides. Try frying a test ball, and if it disintegrates, add one more tablespoonful of flour to the batter. Don't be in a hurry to flip the balls; spoon some hot oil over them to cook the tops and then turn gently after a few seconds. When you put the batter into the hot oil, it will soon spread and flatten a bit and rise to the top. When the balls are golden all over, drain them on many layers of paper towels and set aside.
• To make the syrup, combine the water and sugar in a large deep saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat to medium and simmer uncovered for 10 minutes. Remove from the heat and crush the saffron into the syrup. Cool to room temperature. Remove the skins from the cardamom and powder the seeds finely in a mortar and pestle, or between two sheets of wax paper with a rolling pin. Mix the crushed cardamom seeds into the syrup. Gently mix in the fried balls, making sure they are all immersed in syrup. Cover and let them soak for at least an hour. When ready to serve, lift them gently out of the syrup and lay them attractively in a serving dish. Sprinkle with powdered pistachios if desired. Refrigerate unused portions.

MALAI KOFTA (STUFFED POTATO BALLS IN CREAM)

Steps:

• Mix all the ingredients for the Koftas together.
• Divide the mixture into equal portions.
• Shape into balls.
• Flatten each ball.
• Place 1/2 tsp.
• of chopped nuts and raisins in the center of each ball.
• Close the ball (you may use a little water to seal the ball with your fingertips).
• Prepare all koftas in this way.
• Heat oil in a wok and deep fry the koftas till golden brown on either side.
• Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
• Now for the gravy.
• For that, heat 1 tbsp.
• of oil in a pot.
• Add the ginger-garlic paste.
• Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
• Add onions and fry till golden in colour.
• Add 2 tbsps.
• of water.
• Mix well.
• Add chilli, turmeric and corriander powders.
• Add 1/2 cup of water.
• Cook for 5 minutes, stirring occasionally.
• Add salt to taste.
• Add 1-2 tbsps.
• of cream and cook for a minute.
• Remove from heat.
• Place koftas in a serving dish.
• Pour the gravy over them.
• Garnish with mango powder, cream, almond flakes and corriander leaves.
• Serve hot.