Holi is here and this festival can’t be celebrated without malpua.in our house this is the bhog on holi.One can skip rest any item but malpua is mandatory. Mal means sweet loaded with dryfruit and pua is the something eatable. Basically a North Indian dessert or mithai.There are many variations to this like one made with banana ,some make without sugar syrup. This recipe that i am sharing is with khoya.A complete creamy and melt in your mouth recipe. With adding khoya the tastes is enhanced much more.
Do try this at home a very simple and traditional recipe
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Ingredients
- 2 cup milk
- 1 cup khoya(grated)
- 1 1/2 cup maida/refined flour
- 1 tablespoon elaichi powder
- 1/2 cup sugar or as per taste
- Few strands of saffron soaked in luke warm milk
- 1 tablespoon fennel seeds (crushed)
- Ghee/oil for deep frying
For sugar syrup
- 1 1/2 cup sugar
- 1 cup water
- Few strands of saffron
Method
- Take large bowl add khoya
- Warm the milk
- Mix the khoya with a whisk
- Add in maida ,sugar, crushed fennel seeds and elaichi powder
- Mix it well
- Whisk it for 5 minutes. This is done so that puas come out fluffy
- Leave it covered for 4 to 5 hours
- If you are in hurry you can leave it for 1 hour and use it
- If you use it instantly, puas wont turn up fluffy rest the taste will be same
- After leaving it for 5 hours
- Heat ghee in kadai
- Take a ladle full of the batter and pour it in the ghee
- When you notice the edges turning golden brown flip them
- Deep fry all the malpuas in the same manner.Flame has to be medium
- While you are frying
- Start preparing sugar syrup
- Boil water ,sugar and saffron till one string consistency
- Now pour the syrup on the malpuas
- Malpua are ready to be served
- A mithai for Holi or Diwali.
Purvanchal Tadka 