In the node detail page
- Duration: 1 hour
- Serves: 5-6 people
Spice Level: Zero
In case the batter has become too thin, a good trick is to add in a few tbsps of maida to thicken it.
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Malpua is a very popular and rich dessert dish belonging to the Bhojpuri region of eastern Uttar Pradesh. It is traditionally prepared to mark Holi, Dussehra and Basant Panchami.
- Refined wheat flour (maida) (2 cups)
- Sugar (1 cup)
- Milk (2 cups)
- Curd (dahi) (1 tbsp)
- Green cardamom (hari elaichi) powder (a pinch)
- Saffron (kesar) (2 to 4 strands)
- Pistachio (pista), finely chopped (1 tbsp)
- Rose essence (4 drops)
- Desi ghee (for frying)
- Boil the milk and continue stirring it till it has become condensed milk, or till it has reduced to about ⅓ of its original volume.
- In a deep-bottomed vessel, heat the sugar along with 1 cup of water to make the sugar syrup. Mix the kesar and rose essence into it.
- In a bowl, put in the maida and mix the curd, condensed milk and elaichi powder with it. Mix it well enough to make a thick batter. Cover and set aside for 2 hours.
- Heat ghee in kadhai. Now, using a deep, round-shaped spoon, slowly pour a little mixture at a time into the oil. Keep shallow-frying till the Malpuas have become golden brown in colour.
- Dip all the Malpuas in the sugar syrup till they are fully soaked.
- Take out the Malpuas from the syrup and arrange them on a plate and garnish with the chopped pista pieces.
- Serve as dessert after lunch or dinner.
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