Saturday, 24 May 2014

Khejur Gurer Malpua (Malpua in date jaggery syrup)

For the Malpua batter: (for 15-20 Malpuas)

Milk: 2 cups or little more to make the batter of pouring consistency 
Suji (semolina): 1/2 cup 
Flour: 1 cup  
Mawa/khoa:2 tbsp,dilued in 1 tbsp of warm milk 
Date jaggery/khejur gur:2 tbsp,thick (I diluted patali gur in boiling water) 
Sugar: 2 tbsp 
Fennel seeds(crushed): 1/2 tsp (I didnt use) 
BlackCardamom seeds(crushed): 1/4 tsp 
Pistachio/almonds to garnish 
Ghee to deep fry 
For the syrup:
Patali gur:500gm 
Water: 2 cups 
Black cardamom seeds: 1/4 tsp


How to make Malpua:

Take the milk(at room temparature) ,add semolina/suji,flour,mawa,2 tbsp of gur,cardamom seeds to the 

milk and mix well.

I mix it in mixer for the smooth,pouring consistency.

In the meantime make the syrup. 

Boil 2 cups of water in a pan and add the gur. As the gur dissolves completely, lower the heat to medium. 

Add cardamoms to flavor the syrup. Keep the syrup hot.

Heat sufficient ghee in a kadai for deep frying. As the ghee is heating up, bit the batter well. 

When the oil is hot, reduce the heat to low. Take a ladle full of batter and deep fry till nicely 

brown. Keep the heat to medium-low. 

Take out on a paper lined plate. 

Dip it in the hot syrup.

Refrigerate it & serve malpuas garnishing with chopped pistachio.

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