Malpua– Atraditional sweet of north India has achieved its popularity as one of the famous dishes cooked during Holi festival. Fried in ghee and dipped in sugar syrup, Malpuais something similar to a pancake. In today’s blog, we will be sharing 2 different types of Malpuas for all you cooking lovers.
1. Traditional Malpua Recipe
Apart from being a popular dish during Holi, the traditional Malpua is also prepared during the festival of Poush Sankranti in Bengal.It is also the morning food which is served to Lord Jagannath in his temple.
• 1 Cup Flour
• 1 Cup Khoya
• 1 ½ Cup warm water
• 10 Pista cut into pieces
• 8 Almonds cut into pieces
• 5 to 6 Saffron Strands
• 6 tablespoon Ghee
• 4 Cups Sugar Syrup
Method to make Malpua:
The preparation method for Malpua can be divided into two parts –
Add 1 ½ cup water and flour to a pan. Stir till it forms a smooth lump-less batter. Now add khoyaalong with some more water to form a thick batter.Mix the mixture neatly to form a lump-less smooth batter which is thick.
Add ghee in a pan till it melts on low flame.Add the khoya and flour mixture and mix in circular motion to form a poori like structure.Add some more spoonful circular structures around the center of the pan of ghee. Turn over the Malpuas and cook again.Cook till the malpua’s edges starts getting red.
Now dip the malpuas in sugar syrup and keep for some time. Take out the Malpuas and serve with garnishing of almonds,pistachio and saffron.
2. Paneer Malpua
The Paneer Malpua is made with cottage cheese and khoya. Topping it with some kesar (saffron) threads surely does wonders to this dish.
• 100 gm Paneer/Cottage Cheese
• 100 gm Khoya
• 50 gm Arrow Root
• 1 cup milk
• 1/4 tablespoon powdered cardamom
• 1 tablespoon Ghee
• 240 gm Sugar
• 4 to 5 kesar (saffron) threads
• Crushed Almonds for garnish
Add the paneer/cottage cheese, khoya, arrowroot and cardamom in a bowl. Beat the mixture to make it smooth. Add ½ cup milk. You can modify the quantity of milk based on how thick and smooth the batter is becoming. Make sure to keep in mind this thickness while adding milk.
Now add sugar and water in pan and put it on low heat. Keep stirring the mixture. Make sure the mixture doesn’t get boiled.Now add kesar threads and let the syrup cook till– a drop on the thumb, pressed with a finger and pulled apart forms a `thread’.
Add 1 tablespoon ghee and batter into it. Lower the heat to medium and cook till light brown on both sides. Filter out the fat from the mixture by lifting it and letting only the liquid drop into the syrup. When all of them is dropped into the syrup, turn it once.The dish is ready to serve.
Garnish with crushed almonds and very few saffron threads.