BM #132 Week 2 Day 3 - 

Here is another festival recipe which is easy to make and a delight to enjoy. 
 
Recipe Source here
Ingredients - 

Whole Wheat Flour 3/4 cup
*Sooji/Bombay Rava 1/4 cup (I have used Fine Sooji)
Fennel Seeds Powder 1/4 tsp
Cardamom Powder 1/2 tsp
Milk 1 1/2 cups
Heavy Whipping Cream 2 Tbsp
Ghee 1/4 cup 
Cashews, Almonds, Pistachios chopped for garnish
For the Sugar Syrup - 
Sugar 1/2 cup
Water 1/2 cup + 2 Tbsp
Saffron Strands 5-6
Cardamom Powder 1/2 tsp

*If using the regular Coarse Sooji, please grind it to a semi smooth powder. Since I have used Fine Sooji I skipped this step.

Method Of Preparation -

To Prepare the Sugar Syrup -
In a heated pan add about half cup + 2 tablespoon of water and let it come to a rolling boil. 

Add sugar, saffron strands, cardamom powder and keep stirring. Let the mixture boil for 12-13 minutes until the syrup becomes sticky but not until a one string consistency. Remove from heat and set aside.

To Prepare the Batter -
In a mixer jar add sooji, wheat flour, fennel seed powder, cardamom powder, milk and heavy whipping cream and whip it until it results in a smooth batter. It should be of Dosa Batter consistency.

Cover and let it rest for 10-15 minutes.

To Prepare Malpua -
Heat a wide thick bottomed pan, add about 1/4 cup of ghee. After the ghee is hot, gently drop a ladeful of batter in the center and let the malpua spread a little and wait until the sides turn a shade of golden brown.

Carefully flip the malpua and let the other side cook through. Press with another ladle to drain excess of ghee and transfer onto a serving plate.

Continue with the rest of the batter to make about 20-22 malpua. 

Serving the Malpua -
Heat the sugar syrup and dip each of the fried malpua in the sugar syrup and gently drain off the excess syrup and arrange them on a serving tray.

Sprinkle chopped nuts on the syrup drenched malpua and continue with the rest of the malpua.

Serve them chilled or as is.

BMLogo


Preparation Time 45 minutes
Makes 20-22

6 comments

  1. Srivalli Says:
  2. I love this sweet Harini, making it with whole wheat is such an healthy way to go!

     
  3. Anusha Says:
  4. Very meticulous post, Harini. Its been ages since I have eaten Malpua.I guess this is a sign from the universe to make some.

     
  5. Malpua looks so festive and amazing !! Perfect for the holi !!

     
  6. Srividhya Says:
  7. So yummm. Looks very inviting. Perfect sweet for holi. Love your detailed explanation.

     
  8. Love this but never made it at home. Using whole wheat flour is a great idea and perfect for festive season.

     
  9. Radha Says:
  10. I love malpua and these have turned out fantastic. I love that you have used whole wheat too! Amazing recipe.

     
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