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1 cup
Condensed milk
½ cup
½ cup
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