Ingredients
|
Quantity
|
Flour
|
1 cup
|
Condensed milk
|
½ cup
|
Raisins
|
½ cup
|
Ghee
|
for frying
|
Mix flour and milk to a smooth batter. Add a little water, if it
is too thick. The batter should have the consistency of pancake batter and
should be slightly thicker than dosa batter. Heat a non stick griddle. Turn the
heat to medium. Add a tsp. of ghee to the griddle. And spread well. Drop
one-third cup full of batter on to the griddle. Do not spread. Cook for a
minute or until the edges can be lifted. Turn the pancake. Cook for another 30
to 45 seconds. Make six to eight more malpudas with the remaining batter. Serve
warm, topped with rabdi.
NOTES: Makes 8