Malpua is an Indian pancake-like-dessert which is made of rice flour in oodles of ghee and sugar syrup. The traditional sweet has been a festive staple since eons. For the longest time in Indian households, Malpuas were associated with something celebratory or was prepared when there was a good news or someone was visiting home from far abroad
How to make Suleman Usman style Malpua
150 grams of maida (all purpose flour)
40 grams rawa (semolina)
1/2 tsp baking powder
4 eggs
1/4 cup of milk
100 grams of khoya or mawa
100 grams of sugar
1/2 tsp elaichi powder (cardamom)
5-6 almonds powdered
Ghee for frying
Method
Mix rawa, maida and baking powder in a bowl.
Add enough water to make it into a paste.
Cover it and keep it for 6 to 8 hours.
After 8 hours, add lightly beaten eggs, sugar, elaichi powder, crumbled khoya, almonds and enough milk to make fairly thick batter.
Heat enough ghee in a frying pan for the purpose of deep frying.
Pour one large spoon of batter on it. Fry it until the batter turns golden brown on one side. Then turn it on the other side. Let the other side also turn golden brown.
The first malpua is ready.
Remove it from the pan and do the same for the remaining of the batter.
Serving Malpuas can be best served with malai or rabdi.
Note Malpuas have to be served hot or warm. If you chill them then it becomes chewy.
No comments:
Post a Comment