Holi 2021 Special: Malpua Recipe To Try At Your Home

Making Malpua Batter

• First take a large mixing bowl.
• Add a cup of all-purpose flour along with 1 teaspoon of fennel seeds and 4 cardamoms (crushed).
• Mix everything quite well.
• Now add 3 tablespoons of khoya and curd in the mixing bowl.
• Make sure you use fresh yogurt.
• You can also use milk powder instead of khoya.
• Now add ½ cup of water into the mixture and make a thick batter. Make sure there are no lumps in the batter.
• Let the batter rest for over 30 minutes.
• Meanwhile, blanch the almonds and pistachios in hot water. Let them be soaked for 25 minutes. After that peel and slice them.
• Let the sliced almonds and pistachios rest separately.

Making Sugar Syrup

• Now heat ½ cup of sugar along with ¼ cup of water.
• Stir till the sugar gets dissolved completely.
• Now you need to heat the sugar and water composition until it forms 1 string consistency.
• Keep the sugar syrup separately in a hot water bowl. .

Making Malpua

• Now for making the malpua, first of all heat ghee in a deep frying pan.
• Once the ghee gets heated, add a pinch of soda into the batter and mix well.
• Take the batter in a large serving spoon and gently pour it down in the hot ghee using the same serving spoon.
• Now spread the batter gently by pressing it lightly from the back of the serving spoon.
• Make the malpua from the remaining batter. You can increase or decrease the size of the malpua while deep-frying them.
• Fry the malpua on medium-high flame. Make sure you fry from both the sides.

Adding Malpua To Sugar Syrup

• Add the fried malpua directly into the sugar syrup. Coat the malpua gently with the sugar syrup. You can do so with the help of a pair of tongs or a spoon.
• Remove the sugar coated malpua and place them in a bowl or serving tray.

Making Rabri To Serve With Malpua

• Take a pan having a broad bottom.
• Add 1½ litres of full fat milk and boil it well.
• Reduce the flame and let it simmer while you stir the milk at regular intervals.
• Scrap the milk from the sides of the pan and add the scraped fat back to the boiling milk.
• Let the cream form on the top of the milk while you keep stirring and scraping the milk cream from the sides of the pan.
• It will usually take 40-60 minutes for the milk to thicken.
• Let the milk reduce to half and thicken at the same time.
• Once you see the milk has thickened and turned into a subtle shade of brown.
• Add sugar and dissolve into the milk.
• Now add the crushed saffron strand into the boiled milk and then add sliced almonds and pistachios.
• Your rabri is ready.
• Serve malpua with a spoonful of rabri on the top of it.
• You can also refrigerate the rabri.