1 litre Milk
1/4 cup Maida
1/3 cup Suji
Boil the milk till it reduces to 1/2 its quantity. Roast the rava till light brown. Add to the milk along with maida. Ensure that tha maida doesn’t form lumps. It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and hard. Make a sugar syrup of 1 thread consistency. Dip the malpua in the syrup and lay out on a plate.
Jalebi is a popular festival sweet in which the main ingredient is flour (maida). It is a coil shaped sweet which is dipped in sugar syrup.Jalebi is served both warm and cold and in some parts of India it is served along with a glass of milk.
Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavouring.
Kebabs are an all time favourite and severed as starters in most Indian weddings. Prepared in traditional tandoors these kebabs are available in both vegetarian as well as non-vegetarian options. Indian caters ensure that these kebabs have the right mix of spices making them a must have amongst the starters offered.
2 litre milk
100 grams rice
1/2 cup sugar
1/2 teaspoon cardamom powder
1/2 cup pistachio nuts
Some soaked saffron strands (optional, but better if added)
Directions: Soak the rice. At least 3-4 hours before preparation of the dish, put the rice in a bowl, add water so that it reaches a little over the rice.Grind the soaked rice to make a paste.Boil the milk in a pan.Add sugar and rice paste to the milk.Cook until thick.Mix in the cardamom powder and saffron in the thickened milk.Stir a while.Remove from stove and keep in refrigerator for at least 2 hours.Serve chilled with pistachio nuts