Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup milk powder
- 1/2 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Non-stick pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, milk powder, baking powder, and cardamom powder. Mix well.
2. In a separate bowl, soak saffron strands in 2 tbsp of warm milk for 5 minutes.
3. Add the saffron-infused milk to the dry ingredients and mix well.
4. Gradually add milk to the mixture and whisk until a smooth batter is formed. Set aside for 10 minutes.
5. In a saucepan, combine sugar and water and bring to a boil. Cook until the sugar dissolves and a syrup is formed. Set aside.
6. Heat oil in a non-stick pan over medium heat.
7. Pour a ladleful of batter into the pan and fry until golden brown on both sides. Repeat until all the batter is used up.
8. Dip the fried malpuas in the sugar syrup and let them soak for a few minutes.
9. Serve hot with garnished with chopped nuts.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 malpuas
Nutritional information:
Calories: 200 kcal
Fat: 5g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- Milk powder can be substituted with condensed milk.
- Semolina can be substituted with rice flour.
Variations:
- Malpuas can be stuffed with khoya or paneer.
- Malpuas can be served with rabri or vanilla ice cream.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Fry malpuas on medium heat to ensure they are cooked through.
- Soak the malpuas in the sugar syrup for at least 5 minutes to ensure they are sweet and moist.
Storage instructions:
Store malpuas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat malpuas in the microwave for 30 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Serve malpuas on a plate with a drizzle of sugar syrup and chopped nuts.
Garnishes:
Chopped nuts, saffron strands, and rose petals.
Pairings:
Kesar malpua pairs well with hot chai or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the batter is too thick, add more milk.
- If the malpuas are not crispy, increase the heat and fry for longer.
- If the malpuas are too sweet, reduce the amount of sugar in the syrup.
Food safety advice:
Make sure the oil is hot enough before frying to ensure the malpuas are cooked through.
Food history:
Malpua is a traditional Indian sweet that is popular in North India and Bangladesh.
Flavor profiles:
Kesar malpua has a sweet and aromatic flavor with a hint of saffron.
Serving suggestions:
Serve kesar malpua as a dessert after a meal or as a sweet snack.
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Region: Indian