Malpua Recipe

Malpua Recipe Ingredients:

• 200 gm – Wheat Flour
• 1 tablespoon – Semolina
• 250 gm – Desi Ghee
• 250 gm – Suger
• 15 – Green Cardamom Powder
• 1/2 teaspoon – Fennel Seeds (Coarsely Ground)
• 300 gm – Milk
• 50 gm – Khoya (mawa)
• 25 gm – Almond (Chopped)
• 10 gm – Pistachio (finely chopped)

For Rabri

• 1 kg – Milk
• 50 gm – Suger
• 12 – Green Cardamom Powder
• 1 pinch – Saffron
• 10 – Almond (chopped)
• 10 – Pistachio (chopped)

Malpua Recipe Direction:

 

Step 1
First of all, we will prepare the batter for Malpua. For that, put 200 grams of wheat flour in a large bowl and then add half a teaspoon of crushed fennel seeds, half a teaspoon of green cardamom powder, one tablespoon of fine semolina, 50 gm of grated mawa, one tablespoon of sugar, and mix everything well.
Step 2
After mixing all the ingredients well, add lukewarm milk little by little and mix well to prepare a thick batter. Do not add all the milk at once. Add milk little by little and mix well to prepare a smooth thick batter. We have to maintain the consistency of the batter as shown in the picture below. The batter should neither be too thin nor too thick. We will keep the batter aside for 20-25 minutes. Now we will prepare our sugar syrup.
Step 3
Put 250 grams of sugar in a large non-stick pan add 200 grams of water and two tablespoons of milk into it and melt the sugar by stirring it continuously on the flame. When the sugar melts well, slow down the flame and remove and throw away the dirty layer of sugar that forms on top of the sugar syrup.
Step 4
On low flame, while continuously stirring the sugar syrup and boiling it, we have to prepare one string of syrup with a slight stickiness. When the light one-string syrup is ready after continuous boiling, we will check the stickiness of the sugar syrup with our fingers. When the one-string stickiness comes properly, we will turn off the flame and put a pinch of saffron and half tsp green cardamom powder in the sugar syrup, mix it well, take it off, and keep it aside.

 

Step 5
Now we will prepare to make Malpua. For that, we will place a non-stick flat deep pan on the flame and pour Desi Ghee into it. We do not have to add much Desi Ghee. We will shallow fry the Malpua. When the Desi Ghee melts and gets heated properly, So we will put two drops of batter in the oil and see if the batter floats and comes up, when our flame is perfect will slow down the flame and pour a tablespoon full of batter into the ghee as shown in the picture.
Step 6
We will only pour as much malpua batter as is spaced inside the pan at one time, not more, otherwise they will stick together and get spoiled. Let the Malpua roast on a slow flame. When the edges of the Malpua start to look golden, gently lift the Malpua with the help of a slotted spoon and flip it over. We have to fry all the Malpuas by turning them over and over till they turn golden on both sides. When all the Malpuas are fried golden brown from both sides on a medium flame, take them out with the help of tongs put them in hot sugar syrup, and let them remain like this for 2 minutes. Keep pouring sugar syrup on the Malpuas with a spoon. After 2 minutes, take out all the Malpuas and keep them on a plate.
Step 7
Make Malpuas using the remaining batter in the same manner. Take out the Malpuas on a serving plate. Garnish the hot Malpuas with finely chopped pistachios and finely chopped almonds. Our juicy and tasty Malpua Recipe are ready. Serve them hot.
Step 8
Now we will prepare rabri, for that put 1 liter of milk in a large nonstick pan and boil it while stirring continuously, when the milk starts boiling then reduce the flame to medium. Keep stirring the milk on medium flame and cook it. When one-fourth of it is left, turn off the flame and add two tablespoons of sugar, a few saffron leaves as per taste, and half a teaspoon of green cardamom powder. Mix everything well and leave it to cool. Add chopped dry fruits like pistachios and almonds to the rabri and mix. You can make this rabri before making malpua or even a day before and keep it in the fridge. It can be kept in the fridge for three to four days and can be used. It tastes even better when it cools down. You can eat this cold rabri by pouring it over hot malpua. It will enhance the taste of the Malpua.

Tips And Notes

1 – After preparing the batter of Malpua, we should keep it aside for an hour and then beat it well again to prepare a smooth batter. After keeping it aside for some time, the batter becomes smooth and good for a perfect Malpua.
2 – After putting the Malpua in the pan, we should not touch it. After letting it rest for about 1 minute, pour hot ghee over it with the help of a spoon. By pouring ghee on them, their upper surface also gets roasted a bit and they do not stick while turning them.
3 – We should prepare and serve Malpuas hot. On cooling down, Malpuas become a little hard and feel a little tight when eaten. Their taste also changes

Faq

Q: What is Malpua made of?
Ans: Malpua is a sweet dish that is traditionally made. The method of making it is different in different places. Some people use refined flour and also add mashed banana to it. Everyone has a different way of making it. Some people make it with wheat flour and some people also make it by mixing refined flour and wheat flour.
Q: Which state is famous for Malpua?
Ans: Malpua is made in many states of India, especially in Maharashtra, Uttar Pradesh, Nepal, West Bengal, Bihar and Bangladesh, Odisha, especially on festivals, but it is a famous prasad sweet of Rajasthan, where it is traditionally made for prasad.
Q: Can we eat malpua during fasting?
Ans: There are many fasts in which dishes made from wheat flour or refined flour are not eaten. During that time, water chestnut flour is used in many states to make Malpua. But if you eat wheat-based dishes during the fast then you can eat Malpua.

In Conclusion

Welcome to the Khana Khilana Recipe Blog. Today we have told you about the Easy Malpua Recipe. In this recipe, We told ourselves that we should put a certain amount of wheat flour, ground fennel, ground cardamom powder, and sugar in a bowl prepare a thick batter, and keep it aside for half an hour. Sugar syrup is prepared by adding water to the sugar and boiling it. In a non-stick pan, put the Malpua batter in ghee and make it a round shape. After the Malpua is roasted from both sides, take it out, put it in sugar syrup, take it out on a plate, garnish it with dry fruits, and serve hot. To make rabri, boil the milk and cook it on low flame till one-fourth remains add sugar, saffron, and ground green cardamom powder and let it cool down. Serve it by pouring it over the Malpua. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us with any advice and suggestions. We respect your valuable suggestion. Thank you.

 

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Malpua Recipe / Nutrition Value

Amount Per Serving 100 gm (one)
Calories➡            421 kcal
Fat➡                     11.6 gm
Carbs➡               41.6 gm
Protein➡             0 gm