This Festive season where people meet, family meet, and relish on delicious savory. Undoubtedly there are various traditional dishes that are irreplaceable and any variations brought on it makes it all the more amazing. Isn’t it? Well, the matter of the fact is that people are hesitant in doing some kind of experiment with the dishes. Reason being how will it come out? Will the taste become better or will worse?
You know one should ditch such questions and try something new in their kitchen by adding a little here and there and making something new out of it.
Getting sweets from the markets and only serving those will fetch you no compliments but to the halwaiwala. Instead this festive season, serve your guests with some homemade sweet dishes, one that are traditional. Do you want to try some experiment with the “Malpua”? Yes, instead of just serving the malpua alone. Add rabri upon it and make it lip smacking.
Don’t believe? Well let us get started:
|Prep Time: 15 Mins||Cooking Time: 20 Mins||Servings: 7 to 8|
Ingredients for Malpua
- All purpose flour 2 cup
- Fennel seeds (सौंफ के बीज) 2 teaspoon
- Green cardamoms (इलायची) 6 to 8
- baking soda 6 pinches
- water 1 cup
- khoya 6 tablespoon
- curd (दही) 6 tablespoon
- Ghee (Clarified butter)6 tablespoon
- 1 cup sugar
- 5 cup water
- Milk 5 litres
- Sugar 5 to 6 tablespoon
- Green cardamoms, crushed 10 to 12
- Saffron strands 4 pinches
- Rose water 2 teaspoon
- 4 tablespoon almonds, blanched and sliced
- 4 tablespoon pistachios, blanched and sliced
Process of making Malpua Rabri
In a mixing bowl take 1 cup all purpose flour, 1 tsp fennel seeds(सौंफ के बीज), 3 to 4 cardamom.Next, add crushed 1/3 tsp cardamom powder and mix all the dry ingredients well and add 3 tbsp khoya and 3 tbsp curd into the mixture.
Add 1/2 cup water and begin to stir to a thick flowing batter without lumps.Now allow the batter to rest for 30 minutes
Meanwhile the batter is resting, blanch the almonds and pistachios in hot water.Keep them soaked in hot water for 20 to 30 minutes then peel and slice them. keep aside.
Making sugar syrup for Malpua:
Heat 1/2 cup sugar and 1/4 cup water on a low flame simmer this mixture.Stir well so that the sugar melts.
You need to have a 1/2 inch string or 1 string consistency in the sugar syrup.If you cannot achieve these string consistencies than just make a sticky syrup.
The sugar needs to be kept warm. Keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize
Meaning keep the sugar syrup pan on a bowl or another pan filled with hot water.The hot water should touch the base of the pan containing the sugar syrup.
Next,Heat Ghee in a pan or griddle.While the ghee is heating up add 3 pinches soda to the malpua batter,mix them all very well.
Now lower the flame. take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee.spread the batter lightly with the back of the spoon and make 2 to 4 malpuas depending on the size of the pan.
Fry on a low to medium till crisp and golden flipping the malpuas a couple of times.drain malpuas on paper towels to remove excess oil.then immediately place them in the warm sugar syrup. gently coat the malpuas with the sugar syrup with a spoon or small tongs.
Immediately remove them and place them in a serve in tray or plate. prepare all malpua this way and coat
Tips and Variations
- One can add whipped cream above the Malpua or can also experiment with adding “Malai” on it. Believe us, it tastes yumm…
- Instead of making the sugar syrup, you can also reuse the gulab jamun syrup and use it.
Malpua originates from the eastern side of India. And is mostly made in regions of Bihar. The taste is really amazing and serves as a great sweet dish during the festivities. Instead of trying the regime sweets like Kaju Katri and Rasgullas, this festival try making Malpua. The above recipe will provide you an easy procedure to make the dish.