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    Malpua

    Uploaded by

    Souko Kin
    This document provides recipes for banana malpua and rabri malpua. The banana malpua recipe calls for mashing banana and mixing it with maida, sooji, fennel seeds, raisins, and milk to make a thick batter. The batter is deep fried until golden brown. The rabri malpua recipe includes instructions for making a creamy rabri milk dessert and sweetened malpua that are served together.

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    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd

    Malpua

    Uploaded by

    Souko Kin
    414 views2 pages
    This document provides recipes for banana malpua and rabri malpua. The banana malpua recipe calls for mashing banana and mixing it with maida, sooji, fennel seeds, raisins, and milk to make a thick batter. The batter is deep fried until golden brown. The rabri malpua recipe includes instructions for making a creamy rabri milk dessert and sweetened malpua that are served together.

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    malpua

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    This document provides recipes for banana malpua and rabri malpua. The banana malpua recipe calls for mashing banana and mixing it with maida, sooji, fennel seeds, raisins, and milk to make a thick batter. The batter is deep fried until golden brown. The rabri malpua recipe includes instructions for making a creamy rabri milk dessert and sweetened malpua that are served together.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    414 views2 pages

    Malpua

    Uploaded by

    Souko Kin
    This document provides recipes for banana malpua and rabri malpua. The banana malpua recipe calls for mashing banana and mixing it with maida, sooji, fennel seeds, raisins, and milk to make a thick batter. The batter is deep fried until golden brown. The rabri malpua recipe includes instructions for making a creamy rabri milk dessert and sweetened malpua that are served together.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    of 2

    malpua with banana Ingredients: Maida cup Banana (kela) 1 big, mashed well Sooji (Semolina) 3-4 tbsps

    s Fennel seeds (Saunf) 1 tbsp, crushed Raisins (Kishmish) 3-4 tsps Salt a pinch Milk enough for making thick batter Saffron (Kesar) few strands Sugar as per taste Oil for frying Directions: Mash banana in a bowl properly. Add all the remaining ingredients and add make a thick batter using minimum amo unt of milk. Beat vigorously for smooth batter. Leave the batter for an hour. Heat oil in a kadhai. Lower the flame to minimum and take a small ladle full of prepared pua batter an d pour into oil. Now raise the heat. After sometime puas will come up. Deep fry puas till they turn golden brown on both sides. Take the help of anoth er laddle in turning the sides of malpuas as banana malpuas are very soft so you might face some difficulty in turning their sides . Drain the fried banana malp uas on absorbent paper. Repeat the same process with remaining batter. Serve them warm. Rabri Malpua Recipe Ingredients: For Rabri: 1 litre - full fat milk 1/2 cup - sugar 3 pods - cardamom 5 - almonds, blanched 3 - pistachios, skinned 10 to 15 threads - saffron For Malpua: 2 cups - whole milk, boiled and cooled 1/2 cup - plain flour 1/2 cup - fine wheat flour 1 pinch - soda bicarb 1 1/2 cups - sugar 1 cup - water 1/4 tsp - saffron strands rubbed in 1 tsp. hot milk 1 pinch - kms (potassium metabisulphite) To Garnish: 1 tbsp - slivered pistachios and almonds 1/2 tsp - cardamom powder Method For Rabri: Soak saffron in 2 tsp. hot milk, keep aside. Sliver pistachios and almonds, thinly. Peel and powder cardamom seeds with a mallet. Add to chopped dryfruit.

    Rub saffron with base of a mallet, in cup, till dissolved in milk. Put milk to boil in a large deep pan, stirring occasionally. When it starts boiling, reduce heat and boil. Stir frequently, till milk is 2/3 in volume. Add all other ingredients to boiling milk. Boil further for 3-4 minutes. Take off fire, cool completely. Chill in a bowl, till required. For Malpua: Heat sugar, kms and water together in a bowl. Add saffron strand mixture. Bring to boil, simmer for 5-7 minutes, till syrup gets slightly sticky. Keep aside till required. Run both sieved flours, soda and milk in a mixie. Once a smooth thinnish paste is got, empty into a vessel. Heat ghee in a flat bottomed pan, upto 1/3rd its depth. When hot, carefully pour 25-30 ml. batter in centre of pan. This will spread into a thin round. Allow one side to fry till sizzling stops. Flip carefully with help of perforated spoon and tongs. Fry other side, drain over back of perforated spoon. Slide into hot syrup, keep for 2 minutes, drain well. Sprinkle garnish over sweetened malpua. Repeat for remaining batter, To Proceed: Serve two hot malpua in individual plate. Place a ladleful of chilled rabri over them. Serve immediately.

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