MasterChef recipes: Lab-e-shiri with makuti

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Ingredients:

30g - Moong Dal, soaked
1 kg - Milk
200g - Sugar
200ml - Amul Mithai Mate
A pinch of - Pisi hui Elaichi (Cardamom Powder)
30g - Badam, Pista, Kaju: (almonds, pistachios and cashews) Ground into a rough paste
3 drops - Mitha Itar
2 tbsp - Gulabjal (Rosewater)
A few flakes - Assorted Dry Fruits
4 Squares - Amul Chocolate
A few - Lavang (Cloves)
2 - Paan Leaves

For the Malpua:

300g - Maida (Plain Flour)
1 kg - Sugar
Few Drops - Zafrani Colour
3 pods - Elaichi  (Cardamom)
1 tbsp - Dry Coconut
10g - Khus Khus (White Poppy Seeds)
2 cups - Milk
1 kg - Vegetable Oil
 3-4 sheets - Chandi aur Sona ke Varq (gold and silver leaf)
1 - Large Banana
200g - Khoya (Mawa)
A few - Rose Petals (for garnish)
A few - Cherries and Strawberries (for garnish)

Method:

Pressure cook  moong dal for 10 minutes. Boil milk and cook moong dal in it again.  Add sugar to the mixture and cook for a while. Add cardamom powder to the mixture and cook till the milk reduces and you are left with a semi-dry paste. Now add the rough paste of kaju, badam and pista and Amul Mithai Mate. Take the mixture off the gas and add  mitha itar and gulabjal to it. Melt Amul chocolate in a double boiler.  Garnish with flakes of dry fruit and cut strawberries and cherries and serve with chocolate sauce.

For the Malpua: Mix all ingredients except the oil to form a batter. Heat the oil in a kadhai and deep fry the malpua, forming the shapes with your hand. Soak in the malpua in the sugar syrup and serve.