|Refined flour||2 1⁄2 Cup (40 tbs) (maida)|
|Sweetened khoya||3⁄4 Cup (12 tbs) (burnt milk, for filling)|
|Cardamom powder||1 Teaspoon (for filling)|
|Mixed nuts||2 Tablespoon, minced (for filling)|
|Sweetened cream||1 1⁄2 Cup (24 tbs) (for serving)|
|Caster sugar||2 Tablespoon (for garnish)|
|Ghee||3⁄4 Cup (12 tbs) (for frying)|
Mix sifted flour with salt and ghee till the mixture resembles breadcrumbs.
Add water and make a stiff dough.
Knead khoya with nuts and cardamom powder and make small marble-sized balls.
Make an equal number of slightly larger balls of the dough.
Roll out each dough ball to 10 cm round.
Put one ball of khoya mixture in the centre and close from all sides.
Roll each ball into a small puri or disc.
Prepare all malai puris like this and fry in hot ghee till golden.
Drain and arrange on a plate.
Sprinkle with caster sugar and serve with sweetened cream.