Malpua
Malpua is a traditional Indian sweet dish, mainly famous in North and South-East India.
Ingredients
- 1 cup Maida
- 0.5 teaspoon Fennel seeds
- 0.5 teaspoon Green cardamom pods
- 3 unit/count Khoya
- 0.5 cup Whole Milk
- 5 unit/count Almonds (Finely sliced for garnishing)
- 5 unit/count Pistachios (Finely sliced for garnishing)
- 0.5 cup Sugar
- 0.25 cup Water
- 0.125 teaspoon Baking soda
- 0 as needed Oil (For deep frying)
Instructions
- 1In a pan, combine water and sugar. Boil over medium heat until the mixture turns brown and thickens.
- 2In a bowl, combine maida, fennel seeds, and green cardamom pods. Mix thoroughly.
- 3Add khoya and whole milk to the dry mixture. Mix well to form a smooth batter, ensuring no lumps remain. Let the batter rest for 20-25 minutes.
- 4Heat oil in a pan over medium flame. Add baking soda to the batter and mix well.
- 5Reduce the heat to low. Pour 3-4 ladles of batter into the hot oil. Deep fry until golden brown, flipping to cook both sides evenly.
- 6Ensure the sugar syrup is warm. Coat the fried malpua in the syrup.
- 7Garnish the malpua with finely sliced almonds and pistachios. Optionally, add rabri for enhanced flavor. Serve warm.
Nutrition Facts
You Might Also Like
Mawa Dumplings in Sweetened Milk
A luxurious historical dessert featuring large, golden-fried dumplings made from fresh milk solids, served in a rich, aromatic milk sauce. This unique recipe combines the texture of fried dumplings with the creamy sweetness of 'dudhpak' (thickened milk), infused with a complex bouquet of vanilla, raspberry, rose, and nutmeg. Similar to a fusion of Gulab Jamun and Ras Malai, these tender dumplings soak up the flavorful sauce for a truly indulgent treat.
Malai Pak
Malai pak is a rich dessert made with simple ingredients like milk cream, sugar, and milk. This delightful treat is perfect for any festive occasion.
Mango Poli (Parbhu Style)
This traditional Parbhu-style Mango Poli is a luscious, sweet flatbread stuffed with a rich, thickened mango jam filling. Ripe Alphonso or Payri mango pulp is slow-cooked with sugar and ghee until it transforms into a dense, aromatic 'puran' (filling), flavored with cardamom. Encased in a delicate, flaky semolina pastry, these polis are pan-fried in ghee until golden and crisp, offering a delightful contrast between the outer crust and the soft, fruity center.
Vanilla Mava Gelpapdi
This traditional Parsi 'Gelpapdi' is a luxurious, fudge-like confection made from a rich blend of thickened milk solids (mava) and fresh buffalo milk. Infused with the dual aromatics of fragrant rose water and warm vanilla, the mixture is slow-cooked with butter and a hint of wheat starch to achieve a smooth, velvety consistency that melts in the mouth. Perfect for festive occasions, this sweet treat offers a delightful balance of creamy texture and floral sweetness.