Malpua

Malpuas are far too special to confine them to breakfast but after you've tried them you'll probably want them at every meal.

Ingredients

    * 2 cups water
    * 3 cups sugar
    * Saffron strands
    * 1/2 tsp cardamom powder
    * 500 gms flour
    * 1/2 tsp baking powder
    * 1 can (400gms) sweetened condensed milk
    * 1 litre milk to make rabri
    * Slivered almonds and pistachios to garnish
    * Ghee to deep fry malpuas

Preparation

    * Mix the milk and 1 cup of sugar in a thick-bottomed pan and cook to reduce it to a fourth of its original volume. Stir frequently or the milk will burn at the bottom of the pan. When the milk has thickned as above, remove it from the fire, allow it cool and then chill in the refrigerator. This is rabri (sweetened thickened milk).
    * In another pan, mix 2 cups of water and 2 cups of sugar and boil. The syrup is ready when you get a single-thread consistency. The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your index finger. Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done.
    * When the syrup is ready add the cardamom powder and saffron and mix well. Keep the syrup aside to use later.
    * In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
    * While you are mixing the batter, heat enough ghee in a deep frying pan to cook the malpuas.
    * When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4" in diameter.
    * Cook till golden brown. Remove from the oil and put directly into the sugar syrup.
    * Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.
    * To serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.
 

Suji Kakara Pitha

Suji Kakara Pitha is made of of suji,and coconut.It is basically available in hotel in noon.

Ingredients

    * Suji (rawa ) -150 gm
    * Nadia kora(Shredded coconut)- half a coconut
    * Chini(Sugar) -75gm
    * Aleicha( cardamom)- 4 pcs
    * Refined Tela (Refined Oil)- As per requirement to fry
    * Salt – as per taste

Preparation Method

    * To start with, first make a powder of cardamom.
    * In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside.
    * Take water (double the amount of rawa) in a deep pan. Add, sugar and salt as per the taste. Boil it.
    * When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.
    * Wait till the dough cools down to room temperature, kneed the dough with oil to make it softer.
    * Make small balls from the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball.
    * Make the above balls into flat shape like puri’s, in between your palms.
    * Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.
    * Kakara pitha is ready and serve it cool.
 

Arisha Pitha

This is a typical Oriya sweet and made in most households.

Ingredients

Rice- 2 cups (do not use parboiled rice)
Jaggery or Sugar-2 cups
Ghee-2 cups
Salt to taste

How to prepare it
Soak the rice in water overnight.
Remove water and pound the rice to make powder.
The Rice has to be ground but not too fine.
Take 1 cup of water and add the sugar or jaggery and heat it.
Keep stirring it until you get a slightly sticky consistency.
Add the rice powder slowly into the sticky misture and keep stirring on low fire until you get a dough like consistency.
Heat ghee in a bowl.
Make small round shape from the dough with your hand while it is still warm.
Deep fry them in low fire until they turn brown on both sides.
These stay fresh for a month!