Quick Easy Malpua Recipe

SWEET TOOTH

Maal Pua form( Traditional Style) 

Then is a simple and  succulent Maal Pua  form — a traditional Indian sweet  frequently made during carnivals like Holi or served as a cate.It's a kind of deep- fried  hotcake soaked in sugar  saccharinity. Maal Pua form( Traditional Style) 

constituens

 

For the batter 

1 mug  each- purpose flour( maida) 

mug semolina( sooji/ rava) 

mug milk greasepaint(  voluntary, for  uproariousness) 

1 mug milk( acclimate for  thickness) 

1 – 2 tbsp sugar(  voluntary) 

tsp cardamom greasepaint 

1 tbsp fennel seeds( slightly  persecuted) 

A pinch of incinerating soda pop(  voluntary, for heftiness) 

For the sugar  saccharinity 

1 mug sugar 

mug water 

2 – 3 green cardamoms 

Many beaches of saffron(  voluntary) 

tsp rose water or kewra  substance(  voluntary) 

For frying Ghee or  oil painting 

 

Instructions 

1. Prepare the batter 

In a  coliseum,  blend flour, semolina, milk greasepaint, sugar, cardamom greasepaint, and fennel seeds. 

Gradationally add milk and whisk to form a smooth batter. Let it rest for at least 30  twinkles( can go up to 1 hour). 

 

2. Make the sugar  saccharinity 

In a  visage, add sugar and water. Heat until it forms a one- string  thickness. 

Add cardamom, saffron, and rose/ kewra  substance if using. 

Keep the  saccharinity warm( not boiling). 

 

3.Fry the Malpuas Heat ghee or  oil painting in a flat  visage. 

Pour a small  spoon of batter into the hot ghee in a  indirect shape. 

Shindig on medium heat until both sides are golden and crisp.Remove and drain on paper apkins. 

 

4. Dip in sugar  saccharinity While still warm, dip the malpua in the warm sugar  saccharinity for 1 – 2  twinkles.Remove and serve. 

 

Serving Suggestion 

Serve warm with rabri( thickened sweet milk), garnished with pistachios or almonds. 

Let me know if you want a no- sugar or vegan  interpretation too!