Malpua recipe: If you have Holi and you did not eat Malpua, then what festival was celebrated. It is believed by all those who are fond of eating sweet and Malpua is their favorite. Let us know that Malpua is known as a delicious dish all over India. This popular dessert is made on many special occasions and is especially famous in Odisha, West Bengal and Nepal. Malpua holds a special place in Indian homes, to be offered in worship or served during festivals. As soon as Holi approaches, Indian homes fill the scent of traditional sweet and salty dishes and Malpua is one of them. Different from Gujhiya or other sweets, Malpua has a different taste. Made of flour and immersed in sugar syrup, it is crisp from outside and soft from inside. However, to make this classic dessert in a great way, you must know some tips. If you want to make tasty and perfect Malpua at home for Holi this year, then some tips have been given for you here which will definitely work for your work.
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What is Malpua made of?
Malpua is a traditional Indian dessert made from wheat flour. Its batter is fried in oil or ghee, immersed in sugar syrup and is decorated with dry fruits before serving. In many places it is also eaten with rabri. In addition to flour, you can also use flour like flour or ragi.
5 tips to make perfect Malpua
1. Prepare the batter
To make Malpua, first prepare the batter. Prepare a smooth solution by adding maida, semolina, khoya and milk to a bowl. If you want, you can also use wheat flour instead of flour. Some people also add water instead of milk, but using milk makes the batter creamy.
2. Keep the batter for rest
After the batter is ready, keep it for 1 to 2 hours. This step is very important, because soaking swollen semolina, which changes the thickness of the batter. If you become more thick after keeping the batter, then add some milk and fix it.
3. Add dry fruits
To enhance the taste and texture of Malpua, add chopped almonds and cashews before frying. This will cause delicious crispness and will also increase its taste.
4. Use baking soda to make soft
For soft and bloated Malpua, add a pinch of baking soda to the batter. After mixing all the ingredients, beat the batter well so that the Malpua becomes soft.
5. Fry
Heat oil or ghee in a pan. Pour a karachul batter in the middle and give a round shape. Fry it from slow to medium heat till it turns golden brown. After cooking, immerse the Malpua in sugar syrup and serve hot.
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