5 Pcs Arum or Kochu or Kachaloo, high fat milk , saboo dana soaked for 8 hours in water and paste 1 cup, moida or all purpose flour 1 cup, cornstarch 1/4 cup, mouri 1 tsp, ghee , oil, sugar, batasha, water, saffron strands, kesar color, elaichi, cloves, bay leaf,( note it you have itchy throat for eating arum just boil it in water add with salt
Directions
Peel kachalu or Arum and wash it and keep it under sun for drying for 5 to 6 hrs . Now make a paste or puree of kochu or kachalu, add milk 1/4 cup, moida, mouri cornstarch,saboo dana paste , saffron color make a semi thick consistency and In kadai add ghee with csnola oil and deep fry it. In another pan add 4 cup water, saffron strands, elaichi, cloves, bay leaf batasha 12 pcs, 3 cup sugar, lemon juice drop, 2 tbsp milk while boiling sugar syrup. Once done , deep fry it and soak in sugar syrup after 15 mins take it out and decorate it with condensed milk with 1 tsp liquid milk with saffron strands, on top of malpua add saffron dipped milk , almonds, resins to decorate it
