Sunday, 13 March 2016


Any Festival is incomplete without great food. As Holi, the festival of colors draws near sharing an Indian dessert recipe Malpua. 


Flour/Maida – 1 cup
Suji – ½ cup
Sugar  - ¼ cup 
Cardamoms powder – ½ tsp
Baking soda – ½ tsp
Mil powder or khoya – 3 tbsp or 50 grams 
Curd – 4 tbsp
Oil or ghee – for frying 
Almonds or pistachios – 1 tbsp 

For sugar syrup
Sugar – ½ cup
Water – ¼ cup
Kesar – 1 pinch 


1. In a mixing bowl take all purpose flour, cardamom powder, Suji, baking powder, sugar and milk powder or khoya. (In this recipe I used milk powder). You can also use khoya instead of milk powder .Mix all the dry ingredients well.
2. Now add curd and water and begin to stir to a thick flowing batter without lumps. Allow the batter to rest for 30 minutes.
Method (Sugar syrup)
1. Take ½ cup sugar and ¼ cup water. Now boil this mixture on low flame. To melt the sugar, stir well.
1. You need to have a ½ inch (1 string) consistency in sugar syrup. If you are unable to get this consistency, then just make sticky syrup. Keep it aside.
2. Take a pan and pour some ghee or white oil. Heat in low flame .Take 2 to 3 tsp of the batter and gently pour it on the hot ghee /oil. 
3. Now deep fry on a low to medium heat till crisp and golden.
4. Drain oil on paper towels and immediately place them in the warm sugar syrup. Gently coat the Malpua with the sugar syrup with a spoon.
5. Once soaked in sugar syrup, remove them and place on a serving plate. Follow the procedure for all Malpua this way. 
6. Garnish with chopped almonds or pistachios. Serve the Malpua with hot rabdi. You can also just serve the Malpua coated with the sugar syrup, garnished with the nuts.

Wish you a very happy holi

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