Malpua

Method

Place the paneer, khoya, arrowroot and elaichi in a bowl, and beat till smooth.

Mix in enough milk to form a thick smooth batter of dropping consistency.

In a broad pan, dissolve the sugar over low heat in the water, stirring all the time and not letting it come to a boil.

Once it is dissolved increase the heat, add the kesar and let the syrup cook till-- a drop on the thumb, pressed with a finger and pulled apart forms a `thread'.

Heat the ghee, drop equivalent to a tablespoon of the batter into it, lower the heat to medium and cook till light brown on both sides. Lift out of the fat and drop into the syrup.

When all of them are thus dropped into the syrup, turn once and leave till ready to serve.

Lift out and serve hot garnished with the almonds.