Rajasthani (india ) female pls ans ?!
Answers: there is a sweet called 'malpua ' can any north ind female help me with the recipe . how to prepare it ?
Malpuas are banana fritters that are commonly served as a dessert or a snack in the Indian state of Orissa. They are also popular in other parts of eastern India, such as Bihar.
The batter for Malpuas are prepared by crushing ripe bananas into a pulp, adding flour, and either a little water or milk. The mixture is delicately seasoned with cardamoms. It is deep fried in oil, and served hot. In one version of the recipe, enough sugar is added to the batter to sweeten it before frying, as is done in Bihar, whereas in another method more prevalent in Orissa, the fritters are dipped in sugar syrup after frying, instead.
Malpua is also popular in West Bengal and Maharashtra where it is served during festivals along with other sweets. There are other variations of Malpua, where bananas are replaced with pineapples or mangoes.
Malpuas in most parts of North India (certainly in Uttar Pradesh and Rajasthan) don't contain any fruit. There are several variations, using some or all of the following ingredients: maida (refined flour), semolina, milk and yogurt. The batter is left to stand for a few hours before being spooned into a kadhai of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in a thick sugar syrup. Malpua is a popular sweet to make on Holi.
Rajasthai Malpua:
Ingredients
Milk : 1 litre
Suji : 1 cup (cream of wheat or rava)
Maida : 2 ? cup (all purpose flour)
Ghee : for roasting (clarified butter)
Water : 1 cup
Grated Jaggery : 2 cups (gul)
Curd : 1 tbsp (yogurt)
Lime : 1
Salt and soda : a pinch
Preparation
1. Boil the milk for 15-20 minutes till it reaches half the total quantity.
2. Mix maida and suji with milk, curd, jaggery and a pinch of salt in a big pan.
3. Beat the mixture for 5-7 minutres so that the mixture becomes light.
4. Heat 2 tablespoons of ghee in a pan.
5. Pour the mixture over it.
6. Cover the mixture and keep it in a warm place for 6-7 hours.
7. Now the mixture would have become fluffy. Stir it well and add a little water or milk if it becomes thick.
8. Add a pinch of soda and lime juice to it. Blend well.
9. Heat ghee in a round vessel and put 1 tablespoon of the ready batter into the smoky ghee.
10. Fry it to golden brown.
11. Take it out in a wired mesh/strainer to drain excess ghee.
12. Similarly, fry all malpuas.
Malpuas are rich, soft pancakes and are treasured in gujarati and rajasthani cuisines. The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured syrup.Traditionally they are served with creamy Rabdi.
Udaipur and Pushkar are famous for their scrumptious atte ka malpuas. Coarsely ground wheat flour is used in this recipe as it helps to make crisper malpuas. These malpuas are a special feature at festivities and are always prepared for Teej and Hariali amavas as a sacred offering to please the gods and goddesses.
Cooking Time : 30 mins.
Preparation Time : 15 mins.
Makes 20 malpuas.
Ingredients
1 cup coarsely ground whole wheat flour (gehun ka atta)
? cup sugar
1 tablespoon fennel seeds (saunf)
10 peppercorns, crushed (optional)
? cup curds, beaten
? cup milk
Other ingredients
ghee for deep frying(traditionally ghee is used,but you can also use any veg oil to fry)
For the garnish
2 teaspoons chopped pistachios
Method
1. Combine all the ingredients in a bowl and add approx. 1? cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes.
2. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).
3. Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.
4. Drain on absorbent paper.
5. Repeat steps 3 and 4 for the remaining batter.
6. Serve hot, garnished with pistachios.
Tips
1.You will find coarsely ground wheat flour at some provision stores.
2.You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for the above recipe.
3.The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured sugar syrup for more delicious and kid friendly version.
I'm not sure about the other recipes, but the malpua recipe below is close to what I have been eating in Rajasthan.
Malpua
Ingredients:
* Milk - 1litre
* Maida - 1/4cup
* Suji - 1/4cup
* Ghee
Method for Malpua:
* Boil the milk till it reduces to half of its initial quantity.
* Roast the suji till light brown and add to the milk along with maida.
* Mix them well so that there should be no lumps left and it should be a smooth pouring consistency batter .
* Heat the ghee and take the batter in a glass and pour in circular movements into the ghee to form a small pancake.
* Turn over and take care that it does not become crisp and hard.
* Dip the malpua in the sugar syrup of 1 thread consistency and lay out on a plate.
Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios.
Traditionally malai malpuas are made from thickened milk or rabdi but this recipe is of instant malpuas using cream.
You will find it easier to cook these malpuas on a non-stick pan, smearing the malpuas with enough ghee whilst cooking.
Preparation Time : 5 mins.
Cooking Time : 20 mins.
Makes 12 malpuas.
For the malpuas
1 cup (200 grams) cream
4 tablespoons plain flour (maida)
ghee for frying
For the saffron syrup
1 cup sugar
a few saffron strands
2 tablespoons milk
2 teaspoons rose water (optional)
For the garnish
2 tablespoons chopped dry fruits
Method :
For the Malpuas :
Combine the cream and flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it.
Fry on both sides using a little ghee until it becomes golden brown.
Drain on absorbent paper.
For the Saffron Syrup :
Melt the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, put the saffron and rub until the saffron dissolves. Add to the syrup. Put the rose water and keep the syrup warm.
How to Proceed :
Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain.
Garnish with dry fruits.
Ready to serve.