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To prepare this mouth-watering delicacy, all you need is wheat flour, Ghee, Sugar & some easy available home ingredients. Malpua is deep fried in ghee & better known to be crispy on the outside and soft on the inside, which will melt in your mouth in just a minute.
Ghee is traditionally used for frying malpua but you can use oil for deep fry but i prefer to use Ghee instead of oil. For better taste you can pair it up with rabdi as well.
Malpua is a popular dessert recipe of North India. Malpua is a part of Chappan Bhog offered to God.
Malpua [Recipe]
Malpua is a popular dessert recipe of North India. Malpua is a part of Chappan Bhog offered to God.
★★★★✰
(Rating: 5 from 8 reviews)
★★★★✰
(Rating: 5 from 8 reviews)
| Prep time ⏲ | Cook time ⏲ | Total time ⏲ |
|---|---|---|
| 30 mins | ||
| Category 📚 | Cuisine 🍴 | Serves 👨🍳 |
| Dessert | Indian | 3-4 |
| Nutrition Info 📜 | Serving size 🍕 | |
| 99 calories | 1 serving |
INGREDIENTS
For Malpua:
- 2 Bowl Wheat flour
- 400gms. Ghee (for deep fry)
- 1 Bowl Sugar
- 1 Glass Water
- 1 Tsp. Cardamom Powder
- 1 Tsp. Black Pepper
- few chopped Almonds & pistachios
- saffron as required (food colour optional)
INSTRUCTIONS:
How to make Malpua:
- Take a bowl and mix together Sugar & Water and mix well.
- Put Wheat Flour to prepare the Malpua batter.
- Add Yellow food colour/saffron, Black Pepper Next, add cardamom powder and mix well once again.
- Ensure that the mixture has a semi thick consistency and is not too thick.
- Stir to a thick flowing batter without any lumps. cover and allow the batter to rest for 20 minutes.
- Now, heat Ghee in a pan over low flame. When the Ghee is hot enough, pour a ladle full of the mixture and spread evenly.
- Deep Fry in Ghee.
- Keep the flame low and cook until the malpua is golden from both sides.
- Remove the cooked malpua and drain the excess Ghee.
- Garnish with rabri, pistachio and almonds and serve immediately.
WATCH VIDEO:
NOTES AND TIPS:
- Let the Malpua batter rest for at least 20 min for a better flavour.
- You can also add some green cardamom powder, saffron & rose water in your Malpua for more flavours.
- Make sure the batter is lump-free and smooth.
- The ghee should be very moderately hot. Do not fry the Malpua in very hot ghee otherwise, they will be raw from inside.
- Use a shallow non-stick pan to fry the Malpua.
Author: Leela
Recipe Source Link: https://www.leelasrecipes.com/malpua/
Date Published: 2020-08-14
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