MALPUA




For me Diwali means lights,crackers and Gujiyas. Decorating your house with beautiful candles and diyas has always been my passion.
Though after moving to US, I was amazed to see so many different types and shapes of candles. And let me tell you, there are no power cuts here😀. So my love towards candles is kind of fufilled throughout the year, and a little more on the occasion of Diwali.
Also, I don't miss playing with crackers here, as I have seen the world's best Fireworks show on many American Festive occasions. Love their creativity. 

The only item that I was missing was "Gujiyas". Still remember my childhood days, when the entire family worked together to make big batches of Gujiyas during Diwali days. Though Mom is always the Master Chef in every house, but we all, me, my grandparents, my Dad, my brother, used to help her in small small things.
I so much want to do that all over again. Keeping all the sentiments and emotions in my head, I already started planning to be at home for the next year Diwali. So I dropped the idea of making Gujiyas this time and thought of preparing an easy to prepare sweet Malpuas.
I read somewhere "Malpuas make you Happy"
Also I had been wanting to make this for a long time






Here is a completely different way of making Malpuas

Ingredients Required

1 cup All-Purpose Flour (Maida)
3/4 cup Semolina (Soozi)
3/4 cup of Jaggey or Raw Sugar
1/2 Cup Milk (Or enough to make a smooth runny batter.)
1-2 teaspoon Fennel Seeds (Saunf)
A pinch of Salt and Black Pepper
A pinch of Baking Soda
2 teaspoon of Hot Clarified Butter (Ghee)
Oil for deep Frying
7-8 Cashews and Pistachios for Garnishing


Starting off-
In a bowl, sift through the Flour and Baking Soda together. Add Semolina, Sugar, Salt and Black Pepper. Mix well.
Now, add in the Milk. Pour it in a bit by bit. You need just enough milk to make this a smooth runny batter. Fold it all in. At this point, you can add 2-3 teaspoon of Hot Clarified Butter or vegetable oil to the batter, it makes it smoother, moist and flavorful. 
Let it rest for 7-8 hours or overnight. 
You will be adding the crushed Fennel Seeds and Cardamom just before frying the Malpuas.


Now, take a non stick pan, a skillet, or whatever catches your fancy. Pour in enough amount of oil to deep fry Malpuas one by one. Drop in a small dollop of the batter. Make it a thin, round shape.
As the batter is runny on its own, it by itself will roll out into a circle, just help it get there. Let it be for about 30 seconds or so, and soon you’ll notice the edges going brown.
Once edges are brown, it is time to flip! Somewhat like this - 


So gorgeous. *Sigh* Let the other side cook for about 30 more seconds, and take it out. Repeat till the batter exhausts. Garnish each n every Malpua with crushed Cashews and Pistachios. Then, its time to stack em’ up









Anshu Bhatnagar

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