Malpua

The first post of 2018 is here, and what is better than posting a recipe of homemade sweet that too made by my mother. Food cooked by Moms is always close to our heart. We make a lot of homemade sweets during Sankranti, and the preparation starts a few days prior. But we couldn’t able to do anything this year due to my trip to Kolkata. I was traveling back to Delhi and we landed here just a day before Sankranti. So, the next day in the morning when I was busy with unpacking stuffs and doing the chores, Mom quickly arranged the ingredients and started making Malpua, she said what is Sankranti without some homemade sweets. I told her not to take extra load, as she was already doing so much to help me with the works but she didn’t listen to me. And while writing this post, I’m glad that she decided to make Malpua, otherwise, this post wouldn’t be possible. Her Malpuas are best because these are not those thick, pulpy from the middle Malpuas. Soaked in cardamom-infused syrup these medium-thick bodied, golden brown Malpuas are soft with crisp edges, and one cannot stop at one that is confirmed. The recipe is easy, and I hope you would enjoy making them. Don’t forget to let me know about your experience. 🙂

Malpua

Yield: 8-9 Malpuas

Ingredients

For Malpua

• Sooji/Semolina/Rawa- ¾ cup
• Maida- ½ cup
• Cardamom powder from 2 Green cardamoms
• Milk- As required
• Fennel seeds/Saunf- 1 tsp
• Sugar- 2 tsp
• Vegetable Oil- ½ cup + more if required

For Sugar syrup

• Sugar- 1½ cup
• Water- ¾ cup
• Green cardamoms- 3-4 (lightly crushed)

Method

For the sugar syrup in a deep bottomed pan, add sugar, water, and green cardamoms. Let this boil on medium heat until the sugar granules melt completely and a medium-thick syrup forms. Remove from the heat and keep aside.

Mix everything mentioned For Malpua (except oil and milk) in a bowl. Add milk into this gradually and keep mixing until a medium-thick mixture forms. Keep aside for 15 minutes.
Heat oil in a non-stick frying pan. Now check the consistency of Malpua mixture, if it has become a thick mix, then add a little milk into this. Add 1 ladleful Malpua mixture to the frying pan. Flip and fry the malpuas from both sides on medium heat until golden brown. After frying, transfer each Malpua to the sugar syrup. Alternatively, you can pour the syrup over the malpuas after frying all of them.

When you’ve finished making the Malpuas let them soak in the sugar syrup for the next 20 minutes before serving.

Serve warm or at room temperature.

Check out the Malpua Recipe video below which I made for Dhara Oil.