MALPUA

• TODAY IT IS HEAVY RAINING IN USA.SUDDENLY I WAS THINKING IF I WERE IN INDIA I WOULD EAT MALPUA OF MY MOTHER MADE. 
• THIS WEATHER MADE ME NOSTALGIC.REALLY MALPUA IS MINE FAVOURITE FROM CHILDHOOD.
•  IT IS A PANCAKE IMMERSE IN SUGAR SYRUP SERVED A DESSERT.GENERALLY IT IS MADE DURING VAROUS FESTIVALS IN DIFFERENT STATES SPECIALLY DURING HOLI IN NORTH INDIA.
• IT IS POPULAR IN VARIOUS COUNTRIES LIKE INDIA (SPECIALLY IN U.P.,BIHAR,BENGAL,ORISSA STATE),BANGLADESH,PAKISTAN (SPECIALLYMADE DURING RAMADAN),NEPAL.
• IN JAGANNATH TEMPLE(ORISSA) IT IS SERVED AS A PRASAD.THEY CALLED IT AMALU .THEY USE CURD IN THE PLACE OF MILK WITH ONLY 1/2 AN HOUR STAND BY TIME.HERE IS MY RECIPIE.

malpua pic

INGRIDIENTS:

• REFINED FLOUR(MAIDA) -1 CUP
• FULL CREAME MILK - AS REQUIRED FOR THICK BATTER
• GHEE -FOR FRYING
• FENNEL SEEDS - 1 TBSP 

FOR SYRUP:

• SUGAR -1/2 CUP
• WATER -1/4 CUP
• LEMON JUICE- 3-5 DROP
• CARDAMOM POWDER -1TSP
• FOOD COLOR -1 PINCH

FOR GARNISHING:

• SOAKED ALMONDS-1TBSP CHOPPED
• BLANCHED PISTA- 1TBSP CHOPPED

METHOD:

• SOAK THE REFINED FLOUR IN LITTLE WARM MILK FOR 4 HOURS IN SUMMERS,8 HOURS IN WINTER.
• BATTER SHOULD BE LITTLE MORE THICK THAN GRAMFLOUR PUDE .EXACTLY LIKE IDLI BATTER/JALEBI BATTER.
• TAKE A FLAT THCK BOTTOM PAN.ADD THE GHEE IN IT .ALLOW IT TO HOT IN MEDIUM FLAME FOR A WHILE.THEN KEEP IT IN MEDIUM FLAME.
• TAKE A LADDLEFUL OF THE BATTER .POUR IT IN THE PAN IN ONE LINE .BATTER SHOULD BE SPREAD BY ITS OWN.
• ALLOW IT TO COOK IN MEDIUM HIGH FLAME TILL IT BECOME GOLDEN BROWN.
• NOW FLIP IT TO OTHER SIDE.
• REMOVE IT FROM THE FRYING PAN .DIP IT IN THE WARM SUGAR SYRUP FOR 1 MINUTES BOTH SIDES.
• GARNISH IT WITH  CHOPPED ALMOND & PISTA.

PREPARTION OF SUGAR SYRUP:

• SIDE BY SIDE IN THE OTHER BURNER MAKE THE SUGAR SYRUP.
• TAKE A WIDE PAN .ADD THE WATER,SUGAR POWDER IN IT.KEEP IT IN HIGH FLAME.
• WITH IN 2-3 MINUTES IT WILL MAKE ONE THREAD SYRUP.
• YOU CAN TEST IT BY SQUEEZE ONE DROP OF SYRUP BETWEEN INDEX FINGER & THUMB.
• WHEN YOU PULL APART IT ,IT SHOULD BE CREATE ONE THREAD.
• ADD 3-5 DROPS OF LEMON JUICE TO AVOID CRYSTALIZATION IN IT.
• SERVE IT WITH RABRI/KHEER.

TIPS:

• MAKE IT IN FLAT PAN ONLY.ADD 2 INCH OIL IN IT .DO NOT ADD TOO MUCH OIL IN IT .
• YOU CAN MIX THE REFINED OIL + DESI GHEE .
• IF YOU WANT TO PREPARE THE MALPUA IN ADVANCE THEN DEEP FRY THE PUDE IN ADVANCE BUT MAKE THE SYRUP ON THE SPOT.AS HOT SYRUP IS USED IN MALPUA .THEN IT WILL BECOME WARM AS WELL AS SOFT ALSO .
• BUT DO NOT ADD TOO MUCH MALAI IN THE BATTER AS DUE TO SOFTNESS MALPUDE DOES NOT COME OUT WELL.

VARIATIONS:

• YOU CAN ADD THE MASHED BANANA,MANGO,SHREDDED COCONUT IN IT.
• YOU CAN USE THE REDUCE MILK IN IT.
• YOU CAN ADD THE 1 TBSP GRAM FLOUR IN THE BATTER FOR COLOR AS WELL AS FLAVOR.
• ACCORDING TO THE STATES INGRIDIENTS VARY.IN SOME STATES RAVA OR IN SOME STATES RICE FLOUR IS ADDED IN REFINED FLOUR FOR MAKING  MALPUA.