“Malpua makes you happy” very well said. To me they look like happy smileys. So here comes my mother-in-law’s recipe for all my dear viewers. The only change I made is using pure ghee for frying in place vegetable oil.
Ingredients
- For malpua:
- 1/2 cup - All-purpose flour/maida
- 1 cup - Semolina/rava
- 1/2 cup - Sweetened condensed Milk
- 1/2 tsp - Baking powder
- Salt to taste
- 1 cup - Warm water
- Pistachios 5-6, for garnishing
- Almonds 7-8, for garnishing
- Pure Ghee, for frying
- For Sugar syrup :
- 1 cup - Sugar
- 1.5 cups - Water
Directions
- In a bowl, mix the maida, semolina, baking powder and salt.
- Add the condensed milk and water to it and make a batter.
- Set aside atleast for an hour.
- Meanwhile, mix sugar and water in a pan and boil until it is of 1 string consistency.
- Heat ghee in a shallow kadhai. Yes, a good quantity of ghee will be required to get that divine unforgettable taste. If you have enogh time, fry one malpua at one time, so you don’t have to add a lot of ghee at one instance. Keep on increasing the quantity of ghee for frying, as and when required
- Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.
- Drain on absorbent paper.
- Next, dip the malpua into the sugar syrup for a minute and remove it or you can use a pastry brush to baste the sugar syrup on both sides of the malpua
- Arrange on a plate and garnish with chopped pistachios and almonds.
- Serve warm.
Happy Diwali
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