Falahari Malpua and Shakarkand Tikki

FALAHARI MALPUA: In a mixing bowl combine singhare ka atta , grated mawa , powdered sugar and dry nuts , mix well . Keep some chopped badam and pista for garnishing . Now by adding milk little by little , make a smooth batter . Cover and keep it for 3-4 hours .

FOR SUGAR SYRUP: First make sugar syrup . Combine sugar and water in a pan and switch on the gas . Cook on medium heat , stirring in between , until it becomes one string consistency . Add saffron strands also .

FOR MAKING THE MALPUA: Heat oil in a pan , first on high heat , then make the flame medium . A flat bottom utensil will be better . Now mix the batter nicely . Now pour the batter in the hot oil with the help of a ladle .

Fry on medium heat , by turning it at regular intervals , until it becomes brown . Fry one or two malpua at one time . When it is done then put it in the warm sugar syrup . Dip it for 2-3 minutes , then take it out on a plate . In this way make all the malpua .

Arrange them on a serving plate , garnish with chopped pista , badam , saffron strands and rabdi .

SHAKARKAND TIKKI: In a mixing bowl combine together boiled and mashed shakarkand , ginger green chillies , coriander , amchur powder , peanut powder and salt . Mix nicely with your hands and make equal sized balls from it .

In the meantime heat a pan , on low heat . Pour some oil in the pan . Flatten each ball in your palm and roll the sides of it in the sesame seeds . Place this kebab in the hot pan . In this way prepare all the tikki

Cook on low heat , by turning them at regular intervals , until it becomes light brown . When they are done take them out on a plate . Arrange them on a serving platter and serve with green coconut chutney . Enjoy .