Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup milk powder
- 1/2 cup sugar
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/2 cup milk
- 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, sugar, baking powder, and cardamom powder. Mix well.
2. In a small bowl, soak saffron strands in warm milk for 5 minutes.
3. Add the saffron milk to the dry ingredients and mix well.
4. Gradually add milk to the mixture and whisk until you get a smooth batter.
5. Heat oil in a non-stick pan over medium heat.
6. Using a ladle, pour the batter into the hot oil and fry until golden brown on both sides.
7. Remove the malpuas from the pan and place them on a paper towel to remove excess oil.
8. Serve hot with rabri or honey.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Milk powder can be substituted with condensed milk.
- Semolina can be substituted with rice flour.
Variations:
- You can add chopped nuts to the batter for added texture.
- You can also add rose water to the batter for a floral flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the malpuas.
- Do not overcrowd the pan while frying.
- Serve the malpuas immediately after frying for best taste.
Storage instructions:
- Malpuas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the malpuas in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Serve the malpuas on a plate with a drizzle of honey or rabri.
Garnishes:
- Garnish with chopped nuts or saffron strands.
Pairings:
- Serve with rabri or honey.
Suggested side dishes:
- Malpuas can be served as a dessert on their own.
Troubleshooting advice:
- If the batter is too thick, add more milk to thin it out.
- If the malpuas are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the malpuas.
Food history:
- Malpua is a traditional Indian dessert that originated in Rajasthan.
Flavor profiles:
- Kesar Malpua has a sweet and aromatic flavor with hints of saffron and cardamom.
Serving suggestions:
- Serve Kesar Malpua as a dessert after a meal.
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Region: Indian