Mawa Malpua Recipe - Instant Malpua Recipe Step By Step

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.

Mawa malpua recipe - Instant malpua recipe

How to make malpua recipe with khoya.

Cuisine: North Indian

Category: Dessert

Serves: 10 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

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

HOW TO MAKE MALPUA - 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. 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. 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. 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. 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. 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. 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 ! 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 !

Flickr Tags: Malpua,Malpua recipe,Mawa malpua,mawa malpua recipe,Instant malpua recipe,Instant malpua,how to make malpua,holi recipes,malpua with khoya

Continue Reading...

How To Make Eggless Red Velvet Cake Recipe Without Condensed Milk

My daughter Raksha is a big fan of Red velvet cake. So I tried this eggless red velvet cake recipe at home with whipped cream frosting for the first time on Valentine’s day.  Last year during this day I had shared a simple and easy eggless red velvet cake in a mug using microwave. So this year I wanted to try in convection oven. It came out moist, soft, spongy without even using condensed milk, butter & eggs. Cooking oil and buttermilk are the magic ingredients in this recipe. I was very happy with the result even though its my first attempt. Thanks Ranjani for the fool proof recipe. 

Actually cream cheese frosting is most suitable for red velvet cake. But I used heavy whipping cream for the frosting as I din’t have cream cheese in hand. We loved this combo as well. I used food coloring liquid for the bright red color. I din’t want to test with beetroot juice as its my first attempt. 

Last year we ordered red velvet cake from a popular bakery chain for Raksha’s birthday. But it was not good at all. We were disappointed with the taste of frosting and felt the cake was not even moist. When compared with that cake, my homemade eggless red velvet cake is outstanding. Beginners can dare to try this recipe. You will get good results for sure. You can also use this recipe to make red velvet cupcake. 

Ok, Lets see how to make eggless red velvet cake at home with step by step pictures.

Eggless red velvet cake recipe

How to make soft, moist eggless red velvet cake without condensed milk.

Cuisine: Indian

Category: Eggless cakes

Serves: 1/4 kg

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Maida / All purpose flour - 1 cup Baking powder - 1 tsp Baking soda - 1/2 tsp Cocoa powder - 1 tbsp To mix Sugar – 1/2 cup ( I used regular crystal sugar) Buttermilk - 1/2 cup ( thick curd ( 1.5 tbsp + 1/3 cup water) Cooking oil - 1/3 cup ( Any flavorless oill) Vanilla essence - 1 tsp Colorless vinegar - 1 tbsp Red food color - 1 tsp Frosting Heavy whipping cream - 1/2 cup ( I used Tropolite brand) Icing sugar - 1/4 cup Vanilla essence - 1/2 tsp Sugar + water – 1 tbsp each for sugar syrup.

HOW TO MAKE EGGLESS RED VELVET CAKE

1. In a small bowl, whisk curd & water to make buttermilk. Keep aside.
2. In another wide bowl, take sugar and cooking oil. Mix till sugar melts. Then add the remaining wet ingredients and make a smooth liquid.  
3. Keep a sieve over this bowl. Sieve maida, baking powder, soda and cocoa powder.
4. Mix gently with a whisk to make cake batter. Transfer to a greased baking pan.
5. Bake in a preheated oven for 30 to 35 minutes. Check with toothpick.
6. Remove the pan and let the cake cool completely. Invert in a plate and cover with a cling wrap to avoid drying.
7. Now beat the heavy whipping cream adding icing sugar, vanilla essence till stiff peak using electric beater.
8. Slice the cake into two rounds. Drizzle sugar syrup all over the cake base.  Apply frosting. Decorate with piping nozzles as you like. Refrigerate the cake for an hour before use.
9. Cut the cake and enjoy chilled cake.

METHOD - STEP BY STEP PICTURES

In a small bowl, whisk thick curd + water. Make buttermilk. Set aside. In a wide bowl, whisk sugar and cooking oil. Mix till sugar dissolves. To this  add buttermilk, vinegar, vanilla essence, food color and mix well. Place a sieve over the bowl. Sieve maida, baking powder, baking soda and cocoa powder. Mix gently and make the cake batter. Batter consistency should be pourable and fall like ribbon. Take a baking pan, grease with cooking oil or butter at the sides & bottom pf pan. Dust the pan with maida & coat it completely. Pour the cake batter till half of the pan. Preheat convection oven at 180c for 10 minutes. Place the baking pan inside the oven and bake the cake for 30 minutes. Prick the cake with a toothpick and check if it comes out clean without batter. If not, bake for another 2 minutes to 5 minutes. Remove the cake pan and allow it to become warm. After 30 minutes, run a knife in the sides of cake and invert it in a plate.Cake falls smooth without sticking to the pan. Let the cake cool down completely if you are frosting it with cream. Else you can make pieces and serve warm as teatime cake immediately. After the cake cools down completely, cover the cake in a cling wrap or polythene cover and rest it for 6 hours to overnight. This will help to slice the cake without or with less crumbs. But If you want to apply icing on the cake, you can also slice it once the cake becomes warm but crumbs will be more. No problem, you can collect the crumbs and use it for decoration. Now remove the cling wrap. Slice into two using a knife or thread.Cut the cake into two roundels using a knife or thread as shown the picture below. Place the base on seperate plate.  Drizzle sugar syrup on both the layers. Do not add too much of sugar syrup. Cake base will become soggy. Stop adding sugar syrup once you feel the cake is completely wet by pressing with your fingers gently. To make frosting, take the heavy whipping cream in a wide bowl. Add icing sugar, vanilla essence. Whip it using an electric beater till soft peaks form. Remove more than half of this cream to another bowl and use it to apply on the cake base. Beat the remaining cream till firm peaks, add food color to a portion of it ( I used pink) and use it for piping. Apply cream on the cake base and layer the cake one over the other. Cover the top and sides with the cream. Now take the piping bag and insert a nozzle. Fill with cream. Decorate the cake as you like. If there are crumbs in the cake, you can sprinkle them all over the cake. Refrigerate the cake for an hour and then cut it. Enjoy !

Note

Do not reduce the quantity of cooking oil. Instead you can replace with soft butter. To substitute buttermilk, you can use 1/2 cup warm milk + 1 tsp lemon juice. Baking time may vary as per the oven settings. So keep an eye after 25 minutes. After you apply frosting on both of the cake base, refrigerate it for 30 minutes to set well. Then you can layer them and give the top coating. After coating the sides and top of the cake, again refrigerate it for 30 minutes. Finally you can do the piping design, refrigerate for 1 hour and cut it. All these steps helps to make the frosting set well.

Make this rich, creamy, soft, spongy, delicious looking eggless red velvet cake at home for birthdays, anniversaries and special occasions, enjoy !

Continue Reading...

Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time ( we call it as maavu javvarisi in Tamil). Its an yummy Indian dessert recipe.

 Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core.

For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.

Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time. So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.

Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.

Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.

Cuisine: North Indian

Category: Payasam recipe

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones) Water - 1.5 cups Boiled milk - 2 cups Sugar - 1/4 cup Saffron threads - Few Cardamom powder - 1/2 tsp Cashews and dry grapes - Few Ghee - 1 tsp ( to roast the nuts)

HOW  TO MAKE SABUDANA KHEER 

1. Wash the sabudana twice in enough water. Drain it.
2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
4. Cook in medium flame till sabudana turns translucent. Stir constantly.
5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES

Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking. Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge. When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron. When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame. Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed. Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch. !

Note

Quantity of milk should be adjusted as per your taste and desired consistency. For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it. If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly. Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.

Continue Reading...

12 Kesari Varieties – Different Types Of Rava Kesari Recipes - Indian Halwa Recipes

Collection of 12 Rava Kesari varieties / different types of rava kesari / Sheera Recipes. In this new year 2018, I wanted to start with a sweet post. So here I made a collection of different types of rava kesari recipes from my website. Kesari is basically an Indian sweet dish prepared with semolina, sugar and ghee. 

People in South India and North India call this yummy dessert recipe in different names like rava kesari, Kesaribath, Sheera, Halwa etc. We love to make Rava Kesari / Ksheera at home for all the festivals and occasions. Even today I made kesari bath for new year celebration. Kesari is basically a beginners sweet. Its so easy to make and takes less time to prepare. Even though its considered as a beginners sweet, many of us doesn’t get it right in texture. Sometimes it becomes hard, chewy, dry or with lumps. 

To prepare hotel style, soft and ghee dripping kesari must be the dream of many. Me too not an exception. When I was a beginner, I struggled a lot to make perfect kesari. So my MIL taught me some useful tips about the ratio of water and rava, perfect cooking of rava/semolina without lumps and much more. 

From then, I started to make good kesari every time and I got the confidence to explore different types of rava kesari recipes like milk kesari/ Paal kesari, pineapple kesari, mango kesari, Karnataka style kesaribath, microwave rava kesari, other kesari recipes like Vermicelli kesari, Aval kesari/Poha kesari and some North Indian Sheera recipes like suji ka halwa/ suji sheera, Atta ka sheera and Moong dal dal sheera. I am yet to try banana sheera and fruit kesari recipes. I will add them in this list once I do that. Now lets see the collection of 10 Kesari recipes from Chitra’s Food Book in this New Year 2018 as my first post .

I thank all my readers and followers of my website for your unconditional love and support. I am really blessed to have you all. Hoping to get more and more support, encouragement and love from you in this new year as well. Ok, lets move on to the post !

Kesari Varieties - South Indian, North Indian Sheera Recipes

12 Kesari Varieties – Different types of South Indian & North Indian Sheera Recipes

Cuisine: Indian

Category: Kesari Recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

• Rava Kesari Recipe

• Kesaribath recipe

• Karnataka Kesari bath using chiroti rava

• Microwave Rava Kesari

• Milk Kesari / Paal Kesari

• Pineapple kesari

• Mango Kesari

• Semiya kesari

• Poha kesari/ Aval kesari

• Sooji halwa

• Moong dal halwa

• Atta halwa

Technorati Tags: Kesari recipes,Kesari varieties,sheera recipes,sheera varieties,Rava kesari recipe,rava kesari recipes,rava kesari varieties,paal kesari,sooji halwa recipe,Indian halwa recipes,Indian halwa varieties,different types of kesari,different types of rava kesari

Continue Reading...

Bread Rasmalai Recipe - How To Make Instant Rasmalai With Bread

 

Bread Rasmalai is an easy to make, instant rasmalai recipe. Even though its taste and texture cannot be compared with the authentic, traditional rasmalai prepared with rasgulla, it can satisfy our sweet cravings quickly. It takes very less time to prepare. Also it an yummy sweeet recipe that can be prepared using leftover bread slices. Kids would love it for sure.

Last week I made it using some left over dry bread slices at home. As I had already shared an instant rasmalai recipe using store bought rasgolla and condensed milk, I did not use condensed milk in this recipe. I just used sugar, nuts and prepared rabri in its usual method. This bread rasmalai tastes the best when served chilled. Friends, you can try this easy rasmalai recipe with bread for your kids and family to serve a quick dessert for an occasion or weekends. Ok, lets see how to make bread rasmalai recipe with step by step pictures and video.

Check out my gulab jamun and shahi tukda.

Bread Rasmalai Recipe

Easy, instant rasmalai recipe with bread

Cuisine: Indian

Category: Sweet

Serves: 6-7 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bread Slices - 6 nos Full Fat Milk - 1/2 litre ( 2 cups) Sugar – 2 to 3 tbsp (adjust based on your taste) Cardamom powder - 1/2 tsp Saffron threads - Few Chopped nuts - 2 tbsp (Cashews & Badam)

METHOD

1. Take milk in a wide pan and boil till it reduces to 1.5 cups.
2. Add sugar, chopped nuts, cardamom, saffron.
3. Boil till it reduces to 1 cup. Rabri is ready. Switch off and keep aside.
4. Take bread slices and cut into round shape using a lid.
5. Dip the bread in rasmalai. Remove in a plate and garnish with nuts.
6. Refrigerate for an hour and serve chilled for best taste.

METHOD - STEP BY STEP PICTURES

Heat 2 cups of milk in a wide kadai. Boil till it reduces to 1.5 cups. Scrape the sides, collect the skin and add it back to the kadai while the milk boils. Stir at regular intervals to avoid over flowing. After the milk is reduced, add sugar, chopped nuts, saffron threads and cardamom powder.Mix well, .Boil till milk reduces to 1 cup. So total milk should be half the quantity of original measure. Now check the taste. Add more sugar if needed and mix well. When you pour the milk, it should be slightly thick. Remove from the flame and let it become warm. Milk becomes thicker when it cools down.So do not reduce it too much. Now take the bread slices. Cut into round shape with a lid.Remove the sides. Dip the bread slice in thickened milk. Pour some thick milk over the bread. Remove in a plate. Garnish with chopped nuts.Refrigerate for an hour and serve chilled. Enjoy !

Note

Do not use very dry and old bread.Using fresh bread is also not advisable because it may dissolve in milk due to its softness. Use 2 days old bread for best taste. Adjust the quantity of sugar as per taste. You can also add at the end before dipping bread slices to increase the sweetness.

Try this easy, instant bread rasmalai and enjoy a quick dessert at home !

Technorati Tags: bread rasmalai,bread rasmalai recipe,bread malai recipe,bread rasmalai video,sweet dish made with bread,rasmalai with bread,bread recipes,rasmalai recipe,instant rasmalai recipe,instant bread rasmalai

Continue Reading...