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 !

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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

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Goan Kormolas Recipe – Eggless Kormolas - Goan Christmas Recipes

Kormolas is a Goan special Christmas sweets recipe. Traditionally the Christmas goodies, called kuswar are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas. It is very similar to Kulkul/ Gala Gala in ingredients and the method of preparation. But its shape is different. Authentically Kormolas is prepared with all purpose flour, sugar, egg, semolina and coconut milk. 

But I tried an eggless version following the recipe of Hilda’s Touch of Spice. It came out really well with a crunchy taste even without egg and tasted mildly sweet. Though I couldn’t make proper shapes, we loved its taste very much. Friends do try this easy, yummy Kormolas recipe during this Christmas. I am sure your family members would enjoy it to the core. Lets see how to make this Goan special Christmas sweet recipe – KORMOLAS with step by step pictures.

Check out my Kerala special Achappam/Rose cookies recipe and Goan KULKUL/KALKAL too. 

Kormolas Recipe - Eggless Version

How to make Goan special Christmas sweet KORMOLAS without egg

Cuisine: Indian

Category: Sweet

Serves: 30 

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

1 cup - 250ml , 1 tbsp - 15ml , 1 tsp - 5ml All purpose flour/Maida - 1 cup (Levelled) Sugar - 1/3 cup ( Powder the sugar) Melted butter or melted ghee – 1.5 tbsp Salt - a pinch Water or coconut milk - as needed Vanilla Essence - Few drops Cooking oil - to deep fry

HOW TO MAKE EGGLESS KORMOLAS - METHOD

Powder the sugar and keep aside. Take a wide bowl and add maida, salt and powdered sugar.( If you powder 1/3 cup of sugar, you will get around 1/2 cup. Use all the sugar.) Mix well and check for taste. If sweetness is less, add more powdered sugar as per your taste. Melt the ghee and let it become warm. Add it to the maida mixture and make a crumbly mixture. Ghee should spread all over the maida. Now add milk little by little( I used 2 tbsp) and make a dough like a thick, non-sticky roti dough. Let it rest for 10 minutes. Keep it covered.( Suppose if you have added more water, add little maida and correct the dough) Divide the dough into 2 balls. Take one ball and dust it lightly with maida. Roll it thin to a circle. Trim the edges to bring square shape. Cut into small squares. Make shapes immediately. Do not dry it for long time. Take one square and join one of the opposite edges. Pull the other two edges in the opposite direction and join them. Make a twist at both the ends to give a bud like shape. If you don’t twist it properly, it will open up while frying. Please refer the pictures below to get the idea. Heat cooking oil and test it by dropping a pinch of dough.It should rise on top immediately.( If you are a beginner,make a trial by frying 1-2 before you put them in batches. Check whether it breaks in oil. If it breaks in oil, add little more maida and make the dough.) Lower the flame completely and drop a batch of kormolas at a time.Flame should be low to medium.Let them cook for few minutes till one side turns light golden brown. Flip it and cook the other side till light golden brown. Don’t wait for all the bubbles to cease because kormolas will cook even after removing from the oil. So remove it as soon as it turns golden. While you take out from the oil,it looks & tastes soft.  But when it cools down completely, it will become super crunchy and becomes dark in color too. So please wait till it cools down to enjoy its best taste. Cook the remaining kormolas in batches. Adjust the flame from low to medium whenever needed. Store in an air tight box after it cools down completely. It stays good for a week or two.Enjoy this crispy and yummy snack with your family !

Note

Suppose if you add excess milk and make the dough very sticky, add some more maida to it. If you add more ghee, Kormolas will break in oil. So add the mentioned amount. If the heat of oil is more, the color of kormolas turn golden brown quickly without cooking inside. So deep fry them in low to medium heat oil for uniform cooking. Kormolas will absorb more oil if you fry them in low insufficient heat. So deep fry in proper heat.

Enjoy this crispy Goan special Christmas sweet at home !! Merry Christmas !

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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 !

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Carrot Halwa With Khoya In Pressure Cooker–Gajar Ka Halwa With Khoya

Yesterday I prepared carrot halwa with khoya in pressure cooker (Gajar Ka Halwa With Khoya) without using milk/condensed milk for the first time. I made it for my Thursday Guru Pooja prasad. It came out very well. As I made in pressure cooker, I made it very quickly and easily. Carrot halwa is my favorite dessert in restaurant. 

My Lunch buffet in restaurants would be incomplete without tasting hot carrot halwa with a scoop of cold vanilla ice cream. Its a divine combo. Long back I had shared carrot halwa (Gajar halwa in Hindi) recipe without khoya in pressure cooker. In that recipe, I used milk to cook carrot. But here I made it without milk as we are adding khoya in it. I used water instead of milk. So the color of my halwa came out bright in color.It tasted like the one we get in sweet shops and hotels. I was very happy with the results. You too give this recipe a try and share your feedback with me. 

I have also shared some tips and variations in the method with step by step pictures section for better understanding. Hope beginners would try this carrot halwa recipe and make it easily. So, lets see how to make Carrot halwa/Gajar ka halwa with khoya in a pressure cooker.

 

Also check out my easy beetroot halwa in a pressure cooker which is a super hit recipe in this website. If you want make carrot halwa in a kadai instead of cooker, you can looks at THIS RECIPE.

Carrot halwa with khoya in pressure cooker - Gajar Ka Halwa Recipe

How to make carrot halwa with khoya / Gajar halwa with khoya in pressure cooker

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated carrot - 2 cups ( I used 4 medium sized carrots) Sugar - 1/3 cup (Granulated crystal sugar) Grated or crumbled khoya - 1/3 cup  ( I used milky mist brand) Cardamom powder - 1/2 tsp Water - 5 tbsp ( You can also use boiled milk) Ghee - 2 tbsp Cashews - Few

HOW TO MAKE CARROT HALWA WITH KHOYA

1. Crumble or grate khoya, set aside. 
2. Wash,peel skin and grate carrot in big holed grater.
3. Heat ghee in pressure cooker base and roast cashews. Saute carrot till raw smell goes off.
4. Add water and cook in high flame for 2 whistles. Carrot cook well and becomes soft.
5. Add sugar and mix till halwa starts to leaves the sides. Add khoya,cardamom powder. Switch off the flame immediately.
6. Mix well till Khoya combines with carrot. Remove and let it cool down.
7. Halwa becomes non-sticky when it becomes warm. Serve warm & enjoy with ice cream. 

METHOD - STEP BY STEP PICTURES

Grate or crumble khoya. Set aside. Wash and peel the skin of carrot. Grate it using a big holed grater. Keep it aside. Heat ghee in a pressure cooker base.Roast cashews till golden. Add grated carrot and saute well for 5 to 7 minutes in medium flame till raw smell vanishes completely. Carrot turns pale orange in color. If you don’t saute properly, halwa smells raw. Add water(If you want dark colored halwa) Or milk and pressure cook in high flame for 2 whistles. Remove the lid after steam is released completely. Carrot becomes soft and cook well. If you find any moisture content or water in the cooked carrot, saute well in high flame till it becomes dry. Add sugar and mix in medium flame.Sugar melts and halwa becomes watery. Keep mixing in medium flame till halwa starts to become slightly thick and leave the sides of cooker. Do not wait for it to become too thick. Lower the flame completely. Add cardamom powder, crumbled khoya. Mix well and Switch off the flame immediately. Mix till khoya spreads with carrot in off fire. Heat of the carrot is sufficient to partially melt & mix the khoya. No need to mix till khoya melts completely. Khoya should be visible here and there just like the ones served in hotels & sweet shops. Halwa may look sticky when its hot. But when it turns warm, it becomes non-sticky and comes to right texture. You can reheat in microwave oven for 1 minute in high power and serve hot if you like OR enjoy it warm with a scoop of vanilla ice cream. This halwa stays good for one day without refrigeration and up to 3 days with refrigeration. If you refrigerate the halwa, you can reheat it at the time of serving. Enjoy !

Note

If you want carrot to be visible in the halwa,you must use a grater with big sized holes. Carrot halwa smells raw if you don’t saute it well. By the time you saute, carrot gets half cooked. Pressure cooking helps carrot to cook quickly. I added little water to cook carrot as I wanted bright colored halwa. Adding milk makes the halwa pale orange in color. As we are adding khoya,there is no need to add milk for cooking carrot. But cooking in milk makes the halwa more rich. Do not add more khoya than the mentioned quantity. It makes the halwa sticky.   Do not add less sugar. It makes the halwa smell raw. Do not stir the halwa for long time after adding sugar. Sugar caramelizes and halwa becomes chewy.

Try this easy, yummy Carrot halwa with khoya and enjoy with ice cream!

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