Malpua is a popular dessert in North India, done during festive seasons. It is also popular in Nepal and Bangladesh. Different ingredients like banana, milk khoya, milk powder are used to prepare Malpua, and depends on the region where it is done. Here, it has been done using Maida, Sooji, Cardamom and fennel seeds mixed together with Milk. It resembles Adirasam, a popular dish in Tamilnadu, but the taste is totally different.
Maida/ All purpose flour - 1 cup
Sooji/ Rava - 1/2 cup
Cardamom - 1/2 tsp
Fennel Seed - 1 tsp (crushed/powdered)
Milk - as required
Sugar - 3/4 cup
Salt - a pinch
Oil - for deep frying
METHOD:
1. In a wide bowl, add maida, rava, fennel, cardamom, salt and mix well.
2. Add milk little by little and mix well with a spoon till it reaches the consistence of dosa batter.
3. Keep aside for 20 minutes, so that the flavour of fennel and cardamom gets blended with the batter.
4. Whisk the batter well for few minutes with a ladle/spoon so that the batter becomes soft. Add milk if needed to adjust consistency.
5.Heat sugar and little water to a bowl, and boil well for 5 minutes or up to 1 string consistency.
6. Heat oil, pour a small ladle full of batter in hot oil. It will form a round shape.
7. Bring the flame to low, splash some oil on the upper side, so that both sides gets cooked well.
8. Flip to the other side and cook on low flame.
9. Cook till it turns golden brown, remove from oil.
10. Drain oil and soak in sugar syrup for 30 seconds.
11. Remove and place it on a plate.
12. Tasty & soft Malpua is ready.
Note:
- The batter should not be very thick.
- If the batter is watery, it will be oily
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