Diwali celebration is not over. Yet. Without a dish from my kitchen. The weekend has just begun, right! A post on Diwali decoration ideas and another one on my Diwali look are live now. This was due- a post on the most important food on Diwali- a sweet dish. But I was confused what dish to make with you all here. This morning, while travelling to work, standing in a jam-packed London underground tube, Malpua sprung to my mind. Why Malpua? No, I don’t even fancy it much. In fact I have almost successfully trained my mind not to yearn for the food I should no eat, you know what I mean- Juicing and all.
Your life is busy. With all of the commitments of family and work responsibilities tugging you in a million different directions, sometimes preparing sweet dishes to distribute among friends and family during Diwali or other festivals seems like one more chore you don’t want to face. But at the same time, you want to be sure your family and friends are treated to something special home-cooked meals that will feed both body and soul in a meaningful way. Sweet shops and local Mithaiwalas are OK sometimes, but no one wants to subsist on those things, least of all your family, the people who mean the most to you. Don’t you wish there was a way to give your family tasty, considerably healthy, home cooked with their well-being mind, without having to dread facing the kitchen night after night? That’s where this traditional Indian sweet dish come in- Malpua. Simple, easy and just ready in an hour!
What is Malpua?
Malapua is India’s answer to West’s pancake in syrup, served as a dessert or a snack. The batter for malapua is prepared by adding flour, sugar and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot. There are many versions of this dish. The one I like most has the fritters dipped in syrup after they are fried.
Let us cook now
Prep time: 30 min
Cook time: 60 min
Main Ingredients: flour
Ingredients For Batter
1/2 cup rice flour or all purpose flour
1/2 cup suji or semolina
1tbsp. fennel seeds crushed
300ml. evaporated milk (If you are using whole milk, take 500ml of the milk and thicken the milk to 300ml. by boiling)
Ingredients for sugar syrup
1 cup water
1 cup sugar
2-3 whole green cardamoms
Saffron – 4 strands (to get the perfect orange-ish brown color)
Ingredients for frying
Oil for deep frying
Ingredients for garnishing
Fennel seeds (whole)
Desicated coconut- 2 tsp.
How I made it?
In a mixing bowl, I took all the ingredients listed under “Ingredients For Batter” and mixed it well so that there are no lumps inside it. If you feel this is too thick add little milk.
Allowed it to rest for 1-2 hrs.
In a saucepan, took sugar, water and cardamom pods and boiled them together till I got a syrup of one thread consistency (thin consistency).
In a frying pan heated sufficient oil for deep frying.
Poured a ladleful of batter in the oil to form a small pancake of 2” – 2.5” diameter.
Fried on medium heat. When cooked one side then flipped it over.
When both sides turn brown removed them with a slotted spoon and immediately immersed in sugar syrup. I left them in the syrup for maximum 30seconds.
Removed them from the syrup and decorated with sliced pistachios and whole fennel seeds.
What are you waiting for now? Enjoy!!!
So, next time you’re craving a home cooked, comforting and tasty dessert during festivals, don’t dig out your cookbooks and don’t google for recipes.Try this and thank me later:) Your family and friends will thank you, and you won’t have to suffer the guilt of trading quality in favor of convenience.
Also I want to dedicate this post to a friend- Ishita Dey. It’s her birthday today! Happy Birthday once again, Ishita! But more because she will complete her Ph.D thesis soon focusing on Indian sweet industry. A sweet affair!
Stay tuned, stay stunned!