Malpuas Recipe

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.

Ingredients: Malpuas Recipe

• 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 –

Malpua Batter:
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.

Malpua:
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.
Ingredients
• 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

Method

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.

Buy premium quality saffron here.

Sweet Kachori Recipe

Sweet Kachori’s are one of the star dishes commonly found in the household of many people, So check out this nice and easy recipe to end your sweet cravings this festive season.

Ingredients for Kachori: Sweet kachori
• 250 gm flour
• 1 tablespoon Besan
• 1 tablespoon pure ghee
• Oil
• 100 gm Caster Sugar
• 150 gm Khoya
• 100 gm Chopped DryFruits
• 1/4 tablespoon Green Cardamom Seeds
Saffron Syrup:
As this is one of the dishes where saffron plays an important role in bringing out the best taste, here are the ingredients you will need to make saffron syrup.
• 250 gm sugar
• 250 ml water
• 3 to 4 saffron strands
How to make Kachori:
Start the preparation with meshing the flour and besan into a bowl. Add ghee into the flour with fingertips and rub it thoroughly through the mixture. Add some water and knead well until dough is smooth. Cover the mixture with a flat plate and keep it to cool for fifteen minutes.
Now add all filling ingredients in a bowl and mix it nicely.
For the syrup, dissolve the sugar in the water and boil for about five minutes. Now add saffron strands in this water and stir slowly. You will see the water will soon be colored into saffron.
Come back to the dough. Roll it out into flat discs (poori). Put the filling in the center and seal the roll with a little water on its edges. Now fry those rolls over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil. Repeat this for other rolls as well.
Your dish is almost ready. Now break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.
We hope you liked this special Holi recipe. If you have some amazing Holi Recipe to share, do send it to us and we will showcase it in our next blog this month.

Buy Premium quality saffron at your doorstep.

Baked Gujiya Recipe

Baked Gujiya – Gujiyas is a famous Rajasthani sweet dish. It comprises of sweet dumplings made of flour and filled with a delightful khoya and dry fruits mixture. In today’s blog we will be explaining the Baked version on Gujiya  The Baked Gujiyas are made of a whole wheat and semolina (suji)casing stuffed with nuts, dry fruits and saffron and baked perfectly to make this a healthy dish.

Ingredients for Gujiya
• 2 cups semolina                                          Gujiya
• 1 tablespoon cardamom powder
• 1 tablespoon white butter
• 1 cup milk
• 1 cup wheat flour
• 3 to 4 strands of kesar (Saffron)
• 1/2 cup raisins
• 1/2 cup crushed almonds
• 1 cup brown sugar
• 1 tablespoon eating soda
• Salt as per taste
• 1 tablespoon onion seeds

 

Method for Gujiya

The preparation of this dish is divided into two parts: the casing made from dough and the filling inside the casing. Let’s first start with the filling:

Filling:

Heat 1 tablespoon white butter in a pan till it melts. Now add 1/2 cup semolina along with cardamom powder and sauté the mixture. Wait till the raw smell of semolina is gone.

Add crushed almonds, raisins, brown sugar and 2 to 3 strands of saffron. The best way to make the most of saffron in the flavor of this dish is by keeping the strands in warm water for 15 to 20 mins. Add the strands along with the saffron flavored water to your mixture.

Mix well and take it off the heat. Your filling is ready. Now keep it aside and start preparing for the casing.

Casing:

Add1 ½ cup semolina in a large bowl with onions seeds, salt and soda. Mix well. Add milk. The semolina will dissolve in the milk and turn soft. Now add wheat flour and make a dough (add milk if required). To bring in more flavor of saffron to your dish, you can add saffron flavored milk to the dough. Saffron flavored milk can be made by adding few strands of saffron in warm milk and keeping it for 15 mins. Prepare the dough and keep aside for 1 hour.

Now take some dough required to make 4-inch pooris and roll it using the rolling pin. Add 1 tablespoon of the filling on one side of the poori and seal by folding both the edges to make a half moon-shaped structure. Use water while sealing the edges. Twist the edges to form a design pattern. You can use various design patterns to modify the look of your dish. Repeat the procedure with the remaining dough.

Once all the pooris are ready, bake them in a preheated oven for 25 minutes at 180 degrees C. Take out of the oven and garnish the dish with dry fruits after it is cooled. Your baked gujiya is ready to serve!