Thursday, 26 April 2012

MALPUA


I thought it would be good to start with something sweet.'MALPUA' is a milk based sweet.I first had it at 'sree Rajasthani dhaba' and it was swell!!.So i tried to recreate it.Its a must try!!!!!!........







INGREDIENTS

  • MILK-1 LITRE.
  • SUGAR-200GM.
  • MAIDA(FLOUR)100GM.
  • WATER-150ML.
  • CHOPPED NUTS(ANY)-3 TBSP.
  • 3TBSP GHEE+1 CUP OIL(200ML)TO DEEP FRY.
METHOD

  • Take milk in a heavy bottom pan.Stir continuously in medium flame till it is reduced to half of its original volume(500ML).
  • Cool it to room temperature.Add maida slowly and mix vigorously without lumps till you get a batter of pouring consistency.
  • In another vessel mix water and sugar.heat it on a medium flame till it starts bubbling.check for the thickness of the syrup.It should be slightly sticky.remove from heat.
  • Take oil+ghee in a deep bottom pan.Keep in low Flame.take a laddle full of batter and pour it in the centre.Wait for sometime till u see a brown rim round the malpua.(will take about a minute).
  • Turn the malpua gently to cook on the other side.
  • It will take a minute
  • Now remove the malpua from oil and dip it in sugar syrup (prepared earlier) for few second until well coated and place it on the serving dish.
  • Sprinkle some chopped nuts on top when hot.
  • Repeat the same process.


HANDY TIPS
  • If you have extra syrup,you can preserve it and pour on the malpuas just before serving.
  • Dont leave the malpuas to soak in syrup for too long they tend to become very soft and lose their crispness.
  • You can omit ghee and use oil alone to deep fry.
  • If the syrup is very thin alter by adding some more sugar until thick.
  • The deep fried malpuas must be pale white to light brown in colour.Don't deep fry them too long.
  • Add 2 to 3 cardamom pods to the sugar syrup for a aromatic flavor.