"Malpua"; an exceptionally famous Indian Sweet Recipe. It isn't just a sweet rather food of Indian Gods. It is an Indian hotcake formula, which is broiled and plunged in seasoned sugar syrup.
FOR MALPUA BATTER
Maida (universally handy flour) - 2 cups
Milk/water - 1 cup
Rava (Semolina) - 2 tbsp
Sugar - 1/2 tsp
Sounf(fennel) - 1 tbsp
Kismis (raisins) - 1/2 cup
Badam (almond) - 4 hacked
Cardamom powder - 1/4 tsp
Dry coconut (gari) - 1/4 cup hacked
Preparing pop - 1/4 tsp
Ghee for profound broiling
FOR MALPUA SUGAR SYRUP
Water - 3 cups
Kewra water - 1 tsp
Saffron - 1/4 tsp
Cardamom powder - 1/4 tsp
Right away, in 1/2 cup warm water drench saffron.
In a major bowl (steel/glass), add all the hitter fixings and blend it appropriately one way till Malpua player becomes cushioned. Presently leave it for 60 minutes (somewhere around 1/2 hour).
In this 1 hour you can set up your sugar syrup.
For making sugar syrup for Malpua, at first in a kadhai/skillet, add the sugar and water when it begins bubbling, lessen the fire and let it bubble for 10 minutes.
Presently add kewra water, cardamom powder and absorbed saffron it, blend it appropriately and switch off the fire.
For making Malpua consistently utilize a level base skillet. Fill griddle with ghee/oil, never multiple cm in tallness. Warmth ghee (not all that much).
To check your player consistency pour 1/2 tsp hitter in ghee on the off chance that it spreads rapidly and to an extreme, add some maida in it, however assuming hitter doesn't spread and making exceptionally thick Malpua, add some milk/water in it.
For making Malpua, pour 1/2 cup Malpua hitter in ghee on low fire. You can make 3-4 Malpuas at a time as per your dish size.
Cook your Malpuas on low fire until become brown from base, then, at that point flip all Malpuas and cook again until become brown.
Presently place one Malpua on profound singing ladel and press this Malpua with spatula to crush ghee/oil from Malpua. This progression is vital since, supposing that you won't crush out ghee from Malpua appropriately, then, at that point it would not drench the sugar syrup and subsequently your Malpua would not be sweet and scrumptious.
Subsequent to pressing ghee from Malpua dunk it in hot sugar syrup for 10 minutes and afterward take out Malpua from sugar syrup.
In this manner make all Malpuas. Your Malpua is prepared serve it with Mutton curry, Rustic chicken curry,Masala cholaHealth Fitness Articles,and Malai Kofta.
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