Name: Layered Malpua Pizza recipe by Tulika Santra at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: For Thin Crust; 3/4 water; 1tsp dry yeast; 2cup flour; 1/4sugar; 2tsp olive oil; One pinch salt; For Shrikhand; 1cup hung curd (properly drained water); 2tsp milkmaid; 1tsp pistachio (chopped); 1/2tsp cardamom powder; For Malpua; 100gm flour; 50gm semolina; One pinch fennel seeds; One pinch baking powder; 2cup milk; 1cup ghee; 1cup sugar; 1cup water; For topping; 1cup rabri; For garnish; 3 motichur laddu; 1cup grated coconut; 1/2cup sugar; Red food colour

Ingredients Serving: 4

For Thin Crust
3/4 water
1tsp dry yeast
2cup flour
1/4sugar
2tsp olive oil
One pinch salt
For Shrikhand
1cup hung curd (properly drained water)
2tsp milkmaid
1tsp pistachio (chopped)
1/2tsp cardamom powder
For Malpua
100gm flour
50gm semolina
One pinch fennel seeds
One pinch baking powder
2cup milk
1cup ghee
1cup sugar
1cup water
For topping
1cup rabri
For garnish
3 motichur laddu
1cup grated coconut
1/2cup sugar
Red food colour

Instructions

Preheat pizza stone in oven at 500°F.
Warm water for 20 seconds in microwave. Dissolve yeast and sugar in water, allow to rest for 8 minutes. In the meantime, combine flour, salt .
Pour yeast over flour mixture and mix well with a heavy spoon. Add 1 tbsp flour if needed. Turn dough on to a floured surface and knead for 2 minutes. Dust more flour on surface if needed .
Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).Cut off any excess edges to make a neat circle.
Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone. Bake at 500°F for 4 minutes.
Take the hung curd in a bowl, add milkmaid, cardamon powder and using an electric beater, begin to whip the hung curd. Whip till smooth,add pistachio and chill the shrikhand in fridge.
Now time to prepare malpua, to prepare the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Once the sugar syrup is thick, remove the pan from the flame and keep aside.
Mix maida, semolina , baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs gets absorbed.
Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the malpua and drain the excess ghee.
Drop the malpua in sugar syrup and allow it to soak for 10 minutes.
After that heat the nonstick pan, add coconut and sugar. Stirred constantly, add red food colour one drop. After dissolve sugar, remove pan from the heat.
Now take thin crust pizza and spread shrikhand over the pizza base and put the malpua on it.
Then spread the rabri on top of the malpua.
Take a bowl, crushed the laddu and garnish the pizza one by one side with crushed laddu and grated coconut as like as picture.
After complete garnish, the pizza will be set for 10minutes into freez.
Served the pizza chilled.

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