- 1 cup (125 g)
flour
- 1/2 cup (120 ml) condensed milk
- l/2 cup (80 g)
raisins
- 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 cupful batter on to the griddle. Do not spread.
-
Cook for a minute or till 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. |
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