Cook Book

MalpuaRecipe
Let’s Start Step by Step Malpura Recipe:
1. In a mixing bowl take 1 cup all-purpose flour/maida, 1 tsp fennel seeds/saunf, 3 to 4 cardamoms,
crushed or ⅓ tsp cardamom powder mix the dry ingredients well.
2. Add 3 tbsp grated khoya and 3 tbsp curd/yogurt. Please use fresh yogurt. Instead of khoya/mawa
you can also use whole milk powder.
3. Add ½ cup water.
4. Begin to stir.
5. Stir to a thick flowing batter without any lumps. Cover and allow the batter to rest for 30 to 40
minutes. You can even keep the batter for about 2 hours at room temperature.
6. The below pic shows the consistency of the malpua batter.
7. Meanwhile when the batter is resting, blanch the almonds and pistachios in hot water. Keep them
soaked in hot water for 20 to 30 minutes. Then peel.
8. Slice them and keep aside.
9. Just before you begin to fry the malpuas, prepare the sugar syrup heat ½ cup sugar and ¼ cup water
here i have used cane sugar and hence this golden color.
10. On a low flame simmer these mixtures also stir well so that the sugar melts.
11. You need to have a ½ strings or 1 string consistency in the sugar syrup if you cannot achieve these
string consistencies than just make sticky syrup. The sugar syrup must be kept warm for this keep
the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize
meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. The hot water
should touch the base of the pan containing the sugar syrup.
12. Heat 3 tbsp ghee in a pan or griddle. Here i am shallow frying the malpuas instead of deep frying
them you can also deep fry.
13. Lastly add 3 pinches baking soda or ⅛ tsp baking soda to the malpua batter.
14. Mix very well. This is important as you want the baking soda to be mixed evenly.
15. Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the
batter lightly with the back of the spoon make 2 to 4 malpuas depending on the size of the pan. fry
on a low to medium flame.
16. When the base become light golden, flip over.
17. Flip once more and fry the other side. Flip again and fry till the malpuas have a crisp edge and are
golden frymalpuas this way and add more ghee if required while frying.
18. Drain them on paper towels.
19. Then immediately place them in the warm sugar syrup.
20. Gently coat the malpuas with the sugar syrup with the help of a spoon or small tongs.
21. Remove them and place them in a serving tray or plate.
22. Pour some rabri on top garnish with the chopped almonds, pistachios and crushed saffron. Serve the
malpua with rabdi hot. You can also just serve the malpuas coated with the sugar syrup and
garnished with the dry fruits prepare all malpuas this way and coat them with the sugar syrup.
Nutrient Value:
Carbohydrate - 31.7 g
Protein - 5.9 g
Iron - 2 %