Make any festival a little more special with this yummy, Malpua recipe which is sure to leave your family members and friends asking for more. आटे का मालपुआ बनाने की आसान विधि
#Malpua #EidSpecial #Ranveerbrar

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MALPUA
Preparation Time: 10 minutes (30 minutes resting)
Cooking Time: 30 minutes
Serves: 4
Course: Indian Dessert

Ingredients:-
For Malpua:-
1 cup Mawa, crumbled
½ cup Curd
½ Cup Refined Flour
½ cup Milk
1 tsp Fennel Seeds
4-5 nos Black Peppercorn
½ tsp Baking Soda
Ghee, for Deep frying

For Sugar Syrup:-
1 Cup Sugar
½ Cup Water
1 tsp Rose water (Optional)
2-3 Saffron Strands

For Garnish:-
Rabdi
2 tbsp Pistachios, soaked, skin removed, sliced
Silver varq
Cardamom powder
Few Dry/ Fresh Rose petals
Mint Sprig

Process:
● In a mixing bowl add khoya/mawa with curd. Cream down this mixture nicely. Now add flour
and milk; Make thick & smooth batter without lumps.
● Add black peppercorns & fennel into mortal pestle; crush them finely together. Add this mixture
into prepared batter.
● Add baking soda and mix well; Rest the batter for least 30 minutes.
● Meanwhile make sugar syrup by combining sugar and water in a pot. Add saffron. Boil it till all
the sugar is dissolved then put on simmer till you reach one thread consistency. Remove from
the range, add rose water, mix and keep aside by covering it. Keep warm.
● In a kadai heat ghee to deep fry malpua batter. Mix the batter once and take a ladle full of
batter and slowly pour the batter into hot ghee. Fry from both the sides till golden brown on
medium flame. Remove malpuas and drain the ghee.
● Soak the hot malpuas into sugar syrup for 2-4 minutes. Do not soak them for long time to avoid
them to become soggy.
● Remove gently and serve on a bed of rabdi, garnished with rabdi, sliced pistachios, silver varq,
cardamom powder, rose petals and mint sprig.
● Serve hot. It can also be served with rabdi.

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