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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

May 16, 2018

No Cook Mango Kulfi With Condensed Milk & Fresh Cream

No cook mango kulfi recipe
Here is my first recipe using mango this year. This is an easy, Instant Indian style no cook mango kulfi recipe with ripe mango, milk, milkmaid (condensed milk) and cream (Amul fresh cream or whipping cream). This is just a 2 step, grind and freeze recipe with minimal ingredients. I know I am late in starting mango recipes. But its better late than never, right 😉. Whenever my fellow blogger friends posted this no cook mango kulfi recipe, I got tempted to try at home. Luckily I happened to taste a mango matka kulfi from a local ice cream shop nearby my house. I was able to guess the ingredients easily. So based on the recipe in my mind, I browsed through and found Sharmilee’s recipe perfect to try. It came out very well as I expected. I prepared this kulfi in matka / mud pot, plastic kulfi moulds and in a small flat bowl to make serve as pieces.  You can find all of them in the pictures. Friends, try this easy mango kulfi / mambazha kulfi for your kids. As this is a no cook recipe, kids would be interested to prepare it by themselves 😊. They will love its creamy texture and lovely color for sure. Let this be a healthy summer treat with mangoes for them. So lets see how to make mango kulfi recipe with condensed milk and fresh cream.

Also check out my Eggless mango ice cream without ice cream maker,  Mango rasayanaMango kesari and mango payasam , Homemade mango Frooti drinkAamras for Poori.


Mango kulfi with condensed milk



Mango Kulfi Recipe With Condensed Milk


Mango Kulfi Recipe With Condensed Milk

Easy, no cook mango kulfi recipe with condensed milk and fresh cream


Cuisine: Indian
Category: Mango recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 6 Minutes
Total time: 11 Minutes


INGREDIENTS

1 cup - 250ml
  • Ripe mango - 1 no ( 3/4 cup chopped)
  • Sweetened condensed milk - 1/4 cup +1 tbsp (I used Milkmaid)
  • Fresh cream - 1/4 cup ( Amul fresh cream)
  • Boiled milk - 1/3 cup ( at room temperature)
  • Cardamom powder - 1/4 tsp
  • Saffron threads - Few

METHOD

  1. Wash and peel the skin of ripe mango. Chop into cubes.
  2. Take chopped mango, condensed milk, milk, fresh cream, cardamom and saffron.
  3. Grind to smooth paste.
  4. Fill in plastic kulfi moulds or matka, cover with butter paper.
  5. Freeze for 6 to 8 hours. Remove and serve immediately. Enjoy !

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of ripe mango. Chop into small cubes.

  • In a big mixie jar, take the chopped mango, condensed milk (milkmaid), boiled milk at room temperature, cardamom powder, saffron thread.
    Mango kulfi recipe with condensed milk
  • Grind to a smooth paste without adding more milk or water. Grind in a low speed till everything becomes paste. Kulfi mixture is ready.

  • Take the kulfi mould and fill in the kulfi mixture. If you don’t have kulfi mould, you can fill in small bowls or tumblers too. You can also pour the kulfi mixture in a flat bowl and cut into cubes as I did. Cover it with a butter paper. Make sure the butter paper touches the kulfi mixture. This helps to avoid ice crystals formation. Insert a popsicle stick and freeze for 6 to 8 hours. Overnight is the best.
    Mango kulfi recipe with condensed milk
  • Remove the kulfi mould from the freezer and show it under tap water for few seconds OR insert the kulfi mould in a bowl full of water. Now you can unmould the kulfi easily.  
    Mango kulfi recipe with condensed milk
  • Serve immediately and Enjoy !

Note

  • You can use Amul mithai mate or homemade condensed milk in this recipe.
  • Adjust the quantity of condensed milk based on the sweetness of mango.
  • If you don’t have fresh cream in hand, you can skip it but creaminess would be less.
  • Do not use hot milk while grinding, mixture may curdle.
Easy, yummy, creamy mango kulfi – Enjoy !
Mango kulfi recipe with condensed milk

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May 9, 2018

Maida Halwa Recipe - How To Make Maida Halwa With Video

 Maida halwa recipe

Maida halwa recipe with step by step pictures. I tried this easy, Instant maida halwa recipe from Aval Vikatan’s 30 vagai kalyana samayal supplementary book. This halwa is titled as Karandi halwa in that book. I followed the same recipe but tweaked the method slightly to make pieces like the maida halwa I tasted in sweet shops. Maida/ All purpose flour, sugar and ghee are the major ingredients. Basically I am a big fan of Kerala maida halwa. But Kerala halwa ingredients and method of preparation is different from this easy maida halwa. For this halwa, we don’t have to ferment the maida milk. It can be prepared instantly like Corn flour halwa / Karachi halwa but it takes 20 to 30 minutes to reach the final stage. We need to stir constantly but its worth the effort. If you want to make chewy and hard halwa, you need to cook the halwa for more time, may be one hour. I removed the halwa as soon as it started to ooze out the ghee in the corners. Beginners can easily try this recipe as there are less chances of going wrong. I have also taken a video for clear understanding. Please watch it below.  Friends, do try this easy maida flour halwa during this summer vacation. You don’t have to wait for Diwali 😉. You will love its taste. For variations, you can use jaggery instead of sugar but taste and texture would be completely different.
If you feel this halwa is unhealthy, just think about eating parotta, jalebi or samosa made of maida. You won’t feel guilty. After all, we are making it once or twice in a year. So Its not a sin. Eat this halwa and do some workouts 😊.  If you still feel bad,  you can try my Instant wheat flour halwa.

Lets see how to make this easy, yummy, maida flour ka halwa with step by step pictures and video.

Check out my easy Tirunelveli halwa using wheat flour.




How to make maida halwa

Maida Halwa Recipe


Maida Halwa Recipe

Maida halwa recipe - Easy, Instant halwa with maida, sugar and ghee


Cuisine: Indian
Category: Sweets
Serves: 10 pieces
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup = 250ml
  • Maida / All Purpose flour – 1/2 cup
  • Water – 1.5 cups
  • Yellow Food color – a pinch
  • Sugar - 1 cup
  • Melted Ghee – 1/2 cup
  • Cooking oil – 3 tbsp (Use flavorless oil)
  • Cardamom powder – 1/2 tsp
  • Chopped nuts – 2 tbsp (Use cashews, melon seeds)

METHOD

  1. Mix maida, water and food color without lumps. Set aside.
  2. Heat 1 tbsp ghee in a non-stick kadai. Roast cashews till golden.
  3. Add maida water and mix in low flame till thick.
  4. Add sugar, mix till it dissolves.
  5. Add 1 tbsp of ghee + oil at regular intervals. Mix well.
  6. At one stage, halwa starts to ooze out ghee in the corners.
  7. Add cardamom powder, nuts. Mix well and transfer to a pan.
  8. Cut into pieces when warm. Serve & enjoy !
  9. For chewy halwa, cook for more time in high flame.

METHOD - STEP BY STEP PICTURES

  • In a wide bowl, take maida, water and food color. Whisk without lumps. Set aside. Mix melted ghee + oil in a bowl and keep it ready.
    maida halwa recipe
  • In a good non-stick kadai, heat 1 tbsp ghee+oil and roast the cashews till golden. Add maida water and mix well without lumps. Mix till thick in low flame.
    maida halwa recipe
  • Add sugar and mix in medium flame till sugar dissolves completely. Add 1 tbsp ghee+oil and mix till it gets absorbed by the halwa. As soon as you add the ghee, it becomes easier to stir the halwa. But when the ghee is absorbed by the halwa, it thickens and you feel difficult to mix it. So add 1 tbsp of ghee+oil mixture again.
    maida halwa recipe maida halwa recipe
  • Repeat the same process till all the ghee+oil is added to the halwa. By now halwa leaves the sides of pan, rotates with the ladle. It would become non-sticky and shiny. Increase the flame to high. Keep mixing till halwa starts to ooze out ghee in the sides of pan. Touch the halwa to see its completely non-sticky. It takes 20 to 25 minutes to reach this stage. If not, add little more ghee or oil and stir for few more minutes. Do not remove the halwa till it starts to ooze the ghee. I have marked with arrows in the below picture. Patience is important here. Please watch the video for better understanding.

  • At this stage, reduce the flame to low. Add cardamom powder and melon seeds. Stir till all the nuts spreads well. Switch off the flame. Transfer the halwa into a ghee greased bowl. I used my square shaped cake pan. Press it well with a ladle. Let the halwa set for an hour and becomes warm. Invert in a plate. Now mark shapes with a ghee greased knife.
    maida halwa recipe maida halwa recipe
  • Make pieces and serve. This halwa stays good for a week without refrigeration. Enjoy !
maida halwa recipe
NOTE : If you want to make chewy halwa, Cook for more time in high flame  till all the ghee comes out from the halwa. Set for one day. It tastes chewy and hard the next day.

Note

  • Do not reduce the quantity of sugar. Halwa tastes like porridge and you won’t get the proper consistency. If you are sweet toothed, you can increase the quantity of 2.25 cups.
  • Similarly do not reduce the quantity of ghee because halwa sticks to your tongue while you eat.
  • Addition of cooking oil helps the halwa to ooze out ghee quickly. So do not skip it. You can use coconut oil instead of cooking oil if you like.
  • If you don’t want to make pieces, you can just scoop the halwa with a ladle and serve it. This is called as Karandi halwa in Tamil.
Try this easy, yummy maida halwa at home and enjoy your special occasions !
Instant Maida halwa recipe


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April 25, 2018

Kala Jamun With Instant Gulab Jamun Mix - Kala Jamun Using Readymix

Kala jamun using instant gulab jamun mix

Kala jamun (Black gulab jamun) recipe was in my try list for years. To make it simple, I tried making Kala jamun in an easy way using store bought, readymade, instant gulab jamun mix. I have tried it twice so far using Aachi gulab jamun mix and MTR gulab jamun ready mix. Both worked well. When I read the difference between Kala jamun and Gulab jamun in Wikipedia, I found sugar and khoya (milk solid) is used to make the traditional Kala jamun dough. So I too used sugar and milk to the instant  readymix to make the jamun dough. Sugar added in the dough slowly caramelizes while deep frying and helps to give dark color to the kala jamoon. Milk helps to make soft gulab jamun. Some recipes called for deep frying the gulab jamun twice to bring the black color. But I felt deep frying in low flame patiently for long time helps to get a nice black color to kala jamun. Please go through my post to read more tips and tricks to make a perfect kala jamun using instant gulab jamun mix in detail.  Try it. You will love its results for sure. Friends, lets see how to make Kala jamun using jamun mix with step by step pictures.


Kala jamun with instant gulab jamun mix

KALA JAMUN USING INSTANT GULAB JAMUN MIX


Kala jamun recipe
Learn how to make Kala jamun using instant gulab jamun mix
Cuisine: Indian
Category: Dessert Recipes
Serves: 8 nos
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup = 250ml
  • Gulab Jamun mix - 1 cup 
  • Boiled milk at room temperature - As needed
  • Sugar – 1.5 tsp
  • Cooking oil or ghee - to deep fry
For Sugar syrup
  • Sugar – 1 cup
  • Water – 1 cup
  • Rose water – 1/2 tsp
  • Saffron threads - Few
To stuff kala jamun
  • Gulab jamun dough - a small ball
  • Chopped nuts - 2 tbsp (Cashews and Almond)
  • Saffron threads – Few
  • Food color - a pinch
  • Sugar – 1/2 tsp
  • Warm milk – 2 tsp
HOW TO MAKE KALA JAMUN USING INSTANT JAMUN MIX
  1. Take the gulab jamun mix in a bowl. Add sugar and mix well.
  2. Add milk gradually and make a slightly sticky dough. Cover and Rest for 5 minutes.
  3. To make sugar syrup, take sugar and water.Mix well and boil for 5 to 7 minutes till it becomes slightly sticky.
  4. Take a small portion of gulab jamun dough and mix saffron milk, food color, sugar & nuts. Make small balls out of it for stuffing the jamun.
  5. Now roll smooth, crack free balls in the remaining dough using ghee greased hands. Stuff the nuts ball inside the jamun & roll it.
  6. Arrange the balls in a plate.
  7. Heat oil and fry the jamun in low flame till black in color.
  8. Soak in sugar syrup for one hour. Jamun increase in size and becomes soft. Serve with ice cream !
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, take the measured gulab jamun mix. Add sugar and mix well. Add milk gradually and make a slightly sticky dough.
    Kala jamun using instant jamun mix
  • Cover the jamun dough for 10 minutes. In the mean time, you can make sugar syrup. Heat sugar + water in a bowl and boil the syrup for 5 to 7 minutes in medium flame till the syrup becomes sticky. Add saffron thread and cardamom powder/rose water. Mix well. Switch off the flame and set aside.
  • Kala jamun using instant jamun mix
  • Take the gulab jamun dough and remove a small ball for the stuffing. To this ball, add chopped nuts, saffron thread soaked in 1 tsp milk, a pinch of food color and 1/2 tsp of sugar. Mix well to make a soft dough.
  • Kala jamun using instant jamun mix
  • Roll the jamun into equal balls. If it cracks more while rolling, add little milk to dough. Mix well and make balls again. Make equal number of jamun balls and nuts ball. Make sure the size of nuts stuffed ball is lesser than gulab jamun ball.
  • Kala jamun using instant jamun mix
  • Grease your hands with little ghee. Take one gulab jamun ball and press it to make a small circle. Keep the nuts stuffed ball in the middle and roll it nicely to make a crack free kala jamun ball. You can make round shapes or bullet shaped elongated ones as shown in the picture.
  • Kala jamun using instant jamun mix
  • Heat oil in a kadai and drop a pinch of dough. If it rises to the top slowly, oil temperature is right. Now keep the flame medium and stir the oil  in the corner of kadai with a wooden ladle. Drop 3 to 4 gulab jamun in each batch. Keep stirring the oil in the corners without touching the gulab jamun. It helps for even coloring of jamun. Keep the flame low and stir it.
  • Cook till jamuns become golden brown. Keep the flame low and keep cooking till it becomes black in color. Make sure you don’t burn the jamuns. You can identify it with the smell if it burns. So always keep the flame low and cook patiently. As we have added sugar to the dough, it helps to change the color of jamun quickly.
  • Remove the jamun using a slotted ladle and drain in a tissue paper. If the sugar syrup becomes cold, heat for a minute and make it warm. Add the cooked kala jamun to the sugar syrup and mix well. Cover and soak it for 30 minutes to one hour OR till the jamun increase in size after soaking.
  • Kala jamun using instant jamun mix
  • Serve warm or cold as you like with or without ice cream.
    Enjoy !
NOTE
  • Addition of sugar helps the jamun to change dark black in color. So do not skip it.
  • Remember to cook the jamun in low flame patiently. If you cook in high flame, jamun may burn. Alternatively you can also fry the jamun twice to get black color.
Try this easy, yummy Kala Jamun using Instant gulab jamun mix. Enjoy !!
Kala jamun using instant jamun mix
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March 29, 2018

Oreo Milkshake Recipe Without Ice cream

Oreo milkshake without ice cream

 Summer vacation is started for Raksha. She requested me to make some yummy milkshakes and ice cream recipes for her. To begin with, I prepared this easy and simple Oreo milkshake recipe without ice cream. As I din’t have ice cream in hand, I added some ice cubes and chilled milk in my blender to thicken the Oreo shake. It came out well with a frothy texture. Raksha liked it very much. The flavor of Oreo cookie and cream along with chocolate syrup, vanilla extract adds a great taste to the milkshake.  But to enjoy the best taste of milkshake, you must add ice cream. Soon I will try with ice cream to make it more creamy and rich and make a post here. Ok, lets see how to make Oreo milkshake recipe without ice cream.

Do check out my Oreo microwave cake and Oreo microwave brownie.

Oreo milkshake recipe

Oreo milkshake recipe without ice cream


Oreo milkshake recipe without ice cream How to make oreo milkshake without ice cream and chocolate syrup
Cuisine: Indian
Category: Milkshake
Serves: Serves 1
Prep time: 2 Minutes
Cook time: 2 Minutes
Total time: 4 Minutes


INGREDIENTS

1 cup = 250ml
  • Oreo cookies - 4 nos
  • Chilled milk - 1 cup
  • Vanilla extract - 1/2 tsp
  • Sugar – 1/2 tbsp
  • Ice cubes - 2 nos
  • Chocolate syrup - 1 tbsp ( Optional, I used Hershey’s syrup)
  • Vanilla ice cream - 1 scoop (Optional)

METHOD

  1. Break the Oreo cookies into pieces and take in a blender / mixer jar.
  2. Add sugar, milk, vanilla extract, choc syrup (if using) and ice cubes.
  3. Run the mixie for a minute. Thick, frothy oreo milkhake is ready.
  4. Pour in a glass. Garnish with a piece of Oreo and serve immediately.

METHOD - STEP BY STEP PICTURES

  • In a mixie jar/blender, break the Oreo into small pieces. Add boiled , chilled full fat milk, sugar, chocolate syrup, vanilla extract, ice cubes.
    Oreo milkshake recipe without ice cream
  • Grind for a minute till it becomes frothy. Transfer to a serving glass. Garnish with chopped cookies. Serve immediately.
    Oreo milkshake recipe without ice cream
  • Enjoy !

Note

  • For variations, you can add a scoop of vanilla ice cream or chocolate ice cream while blending.
  • Adjust the quantity of sugar as per your taste.

Try this easy, yummy, Kids friendly Oreo milkshake and enjoy !
 How to make oreo milkshake recipe without ice cream
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March 2, 2018

Instant Rabri Recipe In Microwave - Easy Rabdi Recipe

Instant rabri recipe
After trying mawa malpua successfully, I prepared this instant, easy rabri recipe to serve with malpua. Its a quick version with just 3 major ingredients using microwave. It can be done in 6 minutes. Basically Instant rabri can be prepared using milk powder, ricotta cheese, khoya or even with condensed milk and corn flour. But today I have used Paneer / Chena, Milk and condensed milk to make this instant rabdi recipe. I followed Tarla dalal’s recipe. It came out really well. I won’t say its taste is equal to the authentic rabri, but it tasted good when served chilled. I used store bought paneer. This rabri tastes even better when you make it with fresh chena. If you are craving for rabri, you can make it this way and enjoy instantly. Lets see how to make easy rabri recipe in microwave under 6 minutes with step by step pictures.
instant rabri recipe in microwave

Instant Rabri Recipe Using Microwave


Instant Rabri Recipe Using Microwave

Instant rabri / rabdi recipe using microwave in 6 minutes.


Cuisine: Indian
Category: Dessert recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 6 Minutes
Total time: 11 Minutes


INGREDIENTS

1 cup = 250ml
  • Boiled Milk - 2 cups ( Use Full cream milk)
  • Grated paneer or fresh chena - 1 cup
  • Condensed milk - 1/2 cup + 2 tbsp ( Use 3/4 cup more for sweetness)
  • Cardamom powder - 1/2 tsp
  • Kewra water or rose water - 2 drops
  • Saffron strands - Few (optional)
  • Chopped nuts  (Cashew, badam and pista) – 2 tbsp

METHOD

  1. In a microwave safe bowl, take milk, condensed milk, grated paneer,cardamom powder and rose water.
  2. Mix well and microwave in high power ( 800W) for 6 minutes.
  3. Mix it once in the middle after 3 minutes.
  4. After 6th minute, remove the bowl. Mix well.
  5. Transfer to serving bowl. Garnish with chopped nuts. Refrigerate for an hour. Serve chilled.

METHOD - STEP BY STEP PICTURES


  • Grate paneer and set aside.In a microwave safe bowl, take milk. Add grated paneer, condensed milk, cardamom powder and kewra water or rose water.
    insant rabri recipe in microwave
  • Mix well with a whisk or ladle.Microwave in high power at 800W for 6 minutes in total. Open it once in the middle at 3 minutes.
    insant rabri recipe in microwave
  • Mix well and again cook for 3 minutes. Remove, mix well and transfer to serving bowls. Garnish with chopped nuts. Refrigerate for 1 hour and Serve chilled.
    insant rabri recipe in microwave
  • Enjoy !

Note


  • Add more condensed milk if you need more sweetness.
  • Kewra water is optional. You can use rose water or saffron instead.
  • Rabri thickens after refrigeration. So you can add some milk to adjust its consistency while serving.
Try this easy, yummy instant rabri recipe for festivals and special occasions.Enjoy it serving with malpua, gulab jamun !
instant rabri recipe with condensed milk 



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February 27, 2018

Mawa Malpua Recipe - Instant Malpua Recipe Step By Step

Mawa malpua recipe

Mawa malpua recipe with step by step pictures / Instant malpua recipe. Holi festival is around the corner. Most of the North Indians make Malpua / malpura, Gujiya and Thandai for Holi celebration. Malpua is basically a pancake kind of dessert recipe that is deep fried in ghee and dunked in sugar syrup ( Chasni). It is usually served with rabri / Rabdi. Malpua is a most popular street food in Rajasthan, Bihar, West Bengal, Maharashtra and Odisha. Each recipe has its own variations. Authentic malpua recipe calls for maida, semolina / suji, milk and yogurt.Its batter is allowed to ferment for few hours before deep frying in ghee/ oil. In some places, its batter is prepared by adding fruits like banana, mango or pineapple and even coconut. In Odisha, Malpua fritters are dipped in sugar syrup (chasni) after they are fried. The Bihari version of this dish has sugar added to the batter prior to frying.  Today I have shared a simplified version of malpua recipe by using khoya / mawa. I followed this Instant, mawa malpua recipe from Sailu’s food twice successfully. I am sure even a beginner can try it and get perfect results if you follow this recipe and method carefully.For variations, condensed milk or milk powder can also be used in place of khoya. Friends, do try this easy, yummy malpua recipe for this Holi festival and have a colorful celebration.

Do check out my Gujiya and Thandai recipe, Homemade thandai masala powder too.

Malpua recipe

Mawa malpua recipe - Instant malpua recipe


Mawa malpua recipe - Instant malpua recipe

How to make malpua recipe with khoya.


Cuisine: North Indian
Category: Dessert
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Maida / All purpose flour - 1/2 cup
  • Sugarless Khoya / Mawa - 1/4 cup
  • Warm milk - 3/4 cup + 2 tbsp
  • Crushed fennel seeds - 1/2 tsp
  • Sugar - 1/2 tbsp
  • Salt – small pinch
  • Cooking oil or ghee – To deep fry malpua ( use flavorless oil)
For Sugar Syrup
  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Saffron threads – Few
  • Cardamom powder – 1/4 tsp





  • Chopped nuts (Cashews, Pista) – To garnish
  • METHOD

    1. To make malpua batter, take crumbled khoya in a bowl. Add 1/2 cup warm milk.
    2. Whisk without lumps. Add maida, fennel seeds, sugar and salt.
    3. Mix without lumps and make a smooth batter.Set aside for 15 minutes.
    4. Make sugar syrup by boiling for few minutes. Add cardamom powder, saffron threads.
    5. Heat oil or ghee to deep fry malpua. Cook both sides till golden. Remove and dunk in sugar syrup. Soak for 2 minutes by flipping it once.
    6. Arrange in a plate and garnish with chopped nuts. Top with rabri if you wish and serve immediately for best taste.

    METHOD - STEP BY STEP PICTURES

    • In a wide bowl, take 1/4 cup of crumbled or grated khoya. Add 1/2 cup warm milk. Whisk to make it smooth.
      How to make malpua recipe
    • To this, add maida, fennel seeds, a small pinch of salt, sugar and mix well using a whisk. Add the remaining milk and make a smooth, lump free batter.
      How to make malpua recipe
    • Consistency of batter should be neither too thick nor too thin. It should fall like a thin ribbon. Remember thick batter gives thick and bulgy malpua.You should press it with two ladles while draining from the oil. Similarly if the batter is too thin, malpua may disperse in oil with lots of  big holes in it. So batter should be slightly thin and right in consistency. After you make the first malpua, check for the result and based on its texture you can add more milk if needed to make the batter thin. If the batter became too thin, add little maida to bring the right consistency.
      How to make malpua recipe
    • Rest the batter for 10 to 15 minutes. In the mean time, you can make sugar syrup. In a wide or deep kadai, take sugar and water. Mix well and boil for 3 to 5 minutes in low flame or till the sugar syrup becomes slightly sticky like gulab jamun syrup.  No need of bringing to one string or two string consistency. Just sticky and thin syrup is enough.
      How to make malpua recipe
    • Heat oil or ghee in a flat bottomed kadai or pan. I used refined oil. Oil should be just 1inch in height ( like frying jalebi). Do not use more oil. Malpua may bulge and puff up if the oil is more.To make flat malpua, oil should be less. If malpua puffs up in oil, use two ladles, press it well while removing it from oil. This helps to make the malpua flat and drain the excess oil too.
      How to make malpua recipe
    • Add a drop of batter to the oil. If it rises to the top immediately, oil temperature is just right. Simmer the flame to low to medium and pour one small ladleful of batter to the oil. Malpua spreads by itself and cooks in oil. Splash some oil on the top if needed. Flip it as soon as the edges become golden brown in color. Cook the other side for a minute and remove from the oil. Drain the oil completely.  You can deep fry one by one or 2 to 3 based on the size of pan.
      How to make malpua recipe
    • Add the cooked malpua to the sugar syrup immediately.Soak for 2 to 3 minutes.Flip it and soak both the sides. Similarly add all the fried malpua based on the size of sugar syrup bowl. Remove after 2 to 3 minutes by draining the excess sugar syrup.  Deep fry the remaining malpuas, soak in syrup. Arrange in a plate and garnish with chopped nuts. Serve immediately or warm to enjoy its best taste. You can also top it with rabri and serve it rich !
      How to make malpua recipe
      Enjoy !

    Note

    • Malpua batter should be in right consistency.
    • Its better to use flat pan for deep frying. 
    • Sugar syrup should be just slightly sticky.
    Try this easy, yummy Malpua for the Holi and enjoy the festival !
    How to make malpua recipe

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