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.

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.

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

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

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).

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

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

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 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.

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.

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).

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

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

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

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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

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