Mawa Malpua

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.

Do try it and put in your comments.

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.