Ingredients:
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
Method:
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.
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
Method:
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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