It’s Holi
the festival of colour and I wanted to make something new. Malpua was a holi
desert I thought of making but my only concern was the taste of sauf / fennel
seeds, which my kids may not accept. While hunting for recipes, I saw a mention
of mawa malpua. It’s a Rajasthan sweet which is made of khoya/ mawa. Khoya is a
form of dried whole milk.
I have
adapted Nisha Madhulika’s recipe. The end result was wow feeling and a simple
mouth water desert.
Ingredients
Milk – 2 cups
Mawa or Khoya - 1 cup grated
Maida – 1 cup
Sugar – 1 ½ cup
Kesar/ saffron strands – 10 pieces.
Ghee - to fry.
Cardamom powder – ½ tsp
Almond – 20
Water – ¾ cup
Method
1.
Heat the milk to luke warm
2.
Take the grated khoya in a bowl and to
this add little by little the milk and mix well till there is no lump.
3.
To this add the entire milk and
maida to make a batter. Mix it well. And
keep it to settle.
4.
In the meantime prepare the syrup by
boiling ¾ cup of water with sugar. After the sugar melts, let it boil for 5
more min. ( the syrup should to sticky and watery, so no need to do the string
test).
5.
Now to this add the cardamom powder
and kesar.
6.
Now heat ghee in a broad pan. The
heat should be on low flame or the malpua will burn.
7.
Pour 1 tbsp of the malpua batter
into the ghee to make small round shape pancakes.
8.
Let it cook till it turns light brown
in colour from one side and them turn to cook the other side.
9.
Now take them out from the ghee onto
a soaking paper that would soak the excess ghee.
10.
Dip this malpua into the sugar syrup
for 5 to 10 min, then remove and arrange it on the plate.
11.
Garnish it with the almonds.
