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Malpua-Rajasthani Mawa Malpua

March 1, 2018 by Smita Singh 2 Comments

Malpua-Rajasthani Mawa Malpua

Malpua is a popular North Indian delicacy relished with much joy and excitement in states of Uttar Pradesh, Bihar and Rajasthan on the occasion of Holi.

Holi, a Spring festival, is enjoyed all over India on the occasion of “बसंतोत्सव शुभारंभ”!! होलिका दहन, celebrated on previous night, signifies the victory of good over evil.

Holi is also a festival of colors, and we make it a point to make this day as colorful as it can get. Different colors, gulal, abeer can be seen everywhere, and streets get colorful with children flaunting their pichkaris, throwing colored water filled balloons. If you are allergic to color, stay back at home and don’t step out because if you do, you won’t be spared and you can’t feel offended.

This day we go to our neighbors and relatives to meet them, to play and laugh, to forget and forgive. Enjoy the togetherness with cool drink Thandai and warm Khoa Malpuas straight from the kadhai . Cherish the memories of this day and conclude the holi festival with zesty Mutton Curry in absolutely UP style.

Malpua-Rajasthani Mawa Malpua

Let’s see how delicious Malpuas are made.

We will start with making batter for Malpuas. Take a large bowl and put Plain Flour and Semolina and mix well. Add Khoa. You may have to grate your store bought Khoa before adding to the batter.

Malpua-Rajasthani Mawa Malpua

Now add milk and keep whisking to form Malpua batter (free of lumps). Malpua batter must be smooth and pouring consistency (soft pouring). We have used a little over 3/4th Cup milk (almost 220ml) in this batter

Malpua-Rajasthani Mawa Malpua    Malpua-Rajasthani Mawa Malpua

Now add Cardamom Powder and Fennel Seeds Powder and mix well. Let this batter rest for 15 mins. meanwhile, we will make Sugar Syrup.

Malpua-Rajasthani Mawa Malpua    Malpua-Rajasthani Mawa Malpua

In a pan, put 1 Cup water on heat. Add Sugar and allow this Sugar to melt completely. We will allow sugar to melt completely and become sticky (No thread consistency is required).

Malpua-Rajasthani Mawa Malpua

After 4 mins of cooking on medium heat, add saffron strands (Optional). Kesar imparts a subtle flavor and color to Syrup. We will boil syrup for 1-2 mins more until it just becomes sticky

Malpua-Rajasthani Mawa Malpua

We have boiled syrup for total 6 mins (just becomes sticky). Cover and keep the syrup aside

Malpua-Rajasthani Mawa Malpua

We will fry Malpuas now. In a mid-sized pan, we have put 200 gms Clarified butter. Level of melted ghee must be about 1/2 inch in the pan

Malpua-Rajasthani Mawa Malpua

Malpua Batter is ready. Give it a whisk before pouring it in Ghee. Ghee must be medium hot for frying. To check if ghee is suitably hot, we will put a small amount of batter in ghee. As it comes floating up, it means Oil is suitably hot and we can start frying.

Malpua-Rajasthani Mawa Malpua

Fry on low-medium heat. With a ladle pour batter in hot ghee (about 35 gms). Do not stir. It will settle and become round. Fry until edges become crisp and brown on low-medium heat.

Malpua-Rajasthani Mawa Malpua     Malpua-Rajasthani Mawa Malpua

The underside leaves the bottom of the pan and is ready to be flipped. If you have a bigger pan, you may fry 2-3 Malpuas at a time. Remove from pan (Total frying time: 3 mins).

Malpua-Rajasthani Mawa Malpua    Malpua-Rajasthani Mawa Malpua

Malpuas are fried and were kept on Kitchen napkin for some time. This batter makes about 8-10 Malpuas. let’s dip it in Sugar Syrup

Malpua-Rajasthani Mawa Malpua   Malpua-Rajasthani Mawa Malpua

Ensure that Sugar syrup is lukewarm. Dip Malpuas in Sugar Syrup for 2 mins (put it in batches). After 2 mins, these are ready to be served

Malpua-Rajasthani Mawa Malpua

Tip of the Day: Making perfect Malpuas

  • Allow 15 mins of resting time to Malpuas batter. This makes the Malpuas rich in flavor
  • Always fry Malpuas on low-medium heat. This makes the Malpuas crisp at end and soft at middle

Save Print
Malpua-Rajasthani Mawa Malpua

Prep time:  15 mins

Total time:  15 mins

Serves: 8-10

Ingredients
  • 100 gms Homemade Khoa/Mawa
  • ¼th Cup=45gms Plain Flour
  • ¼th Cup=50gms Semolina
  • ½ tsp Coarsely crushed Fennel Seeds
  • ¼th tsp Cardamom Powder
  • Clarified Butter for frying
  • 1 Cup=250ml Milk
  • For Sugar Syrup:
  • 1¼ th Cup=290gms Sugar
  • 1 Cup=250ml Water
  • Some Saffron Strands
Instructions
  1. We will start with making batter for Malpuas. Take a large bowl and put Plain Flour and Semolina and mix well. Add Khoa. You may have to grate your store bought Khoa before adding to the batter.
  2. Now add milk and keep whisking to form Malpua batter (free of lumps). Malpua batter must be smooth and pouring consistency (soft pouring). We have used a little over ¾th Cup milk (almost 220ml) in this batter
  3. Now add Cardamom Powder and Fennel Seeds Powder and mix well. Let this batter rest for 15 mins. meanwhile, we will make Sugar Syrup.
  4. In a pan, put 1 Cup water on heat. Add Sugar and allow this Sugar to melt completely. We will allow sugar to melt completely and become sticky (No thread consistency is required).
  5. After 4 mins of cooking on medium heat, add saffron strands (Optional). Kesar imparts a subtle flavor and color to Syrup. We will boil syrup for 1-2 mins more until it just becomes sticky
  6. We have boiled syrup for total 6 mins (just becomes sticky). Cover and keep the syrup aside
  7. We will fry Malpuas now. In a mid-sized pan, we have put 200 gms Clarified butter. Level of melted ghee must be about ½ inch in the pan
  8. Malpua Batter is ready. Give it a whisk before pouring it in Ghee
  9. Ghee must be medium hot for frying. To check if ghee is suitably hot, we will put a small amount of batter in ghee. As it comes floating up, it means Oil is suitably hot and we can start frying.
  10. Fry on low-medium heat. With a ladle pour batter in hot ghee (about 35 gms). Do not stir. It will settle and become round. Fry until edges become crisp and brown on low-medium heat.
  11. The underside leaves the bottom of the pan and is ready to be flipped. If you have a bigger pan, you may fry 2-3 Malpuas at a time. Remove from pan (Total frying time: 3 mins).
  12. Malpuas are fried and were kept on Kitchen napkin for sometime. This batter makes about 8-10 Malpuas. let's dip it in Sugar Syrup
  13. Ensure that Sugar syrup is lukewarm. Dip Malpuas in Sugar Syrup for 2 mins (put it in batches). After 2 mins, these are ready to be served
  14. Tip of the Day: Making perfect Malpuas
  15. Allow 15 mins of resting time to Malpua batter.This makes the Malpuas rich in flavor
  16. Always fry Malpuas on low-medium heat. This makes the Malpuas crisp at end and soft at middle
3.5.3229

Malpua-Rajasthani Mawa Malpua

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Related

Filed Under: Dessert, Holi Special, Rajasthani Cuisine, Ramadan recipes, Uttar Pradesh Recipes Tagged With: Holi, Mithai, Rajasthan, Thandai, Uttar Pradesh Cuisine

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Comments

  1. Kabita says

    October 30, 2018 at 2:59 pm

    Nice Article. i love your making Style

    Reply
    • Smita Singh says

      December 30, 2018 at 6:22 am

      Hey Kabita thanks for stopping by and posting your invaluable comment ! Love to read that you liked the recipe! Happy reading, enjoy cooking!

      Reply

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