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Malpua

Malpua is a popular Indian Dessert
Author :
Category :
Kid friendly
Course :
Dessert
Cuisine :
Indian
Technique :
No Bake
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

3 cups - fine Wheat flour

1 cup - fine semolina (suji)

2 cups - grated Jaggery (gur)

2 tbsp Ghee

1 tbsp peppercorns

2 cups - Milk

1 Lime

1 tbsp - Curd

Pinch each of salt and soda.

Method

  1. Place the flour & the semolina in a dekchi and mix them with milk, curd, jaggery and a pinch of salt.
  2. Beat for at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
  3. Pound the peppercorns coarsely and add to the mixture.
  4. Heat 2 tbsp of ghee and pour over the mixture.
  5. Mix well, cover the dekchi and let it stand for 7-8 hours in a warm place.
  6. The mixture would have puffed up by this time. Stir well. If thick, add a little milk or water to bring it to pouring consistency.
  7. Add and blend in the pinch of soda and lime juice.
  8. Place a deep frying pan with lot of ghee in it. When hot, lower the flame and gently drop in 1 tbsp of the ready batter into the heated ghee.
  9. Fry to a golden brown colour on both sides.
  10. Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
  11. Fry all the Malpuas.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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