Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup jaggery
- 1/2 cup milk
- 1/4 cup water
- 1/4 tsp cardamom powder
- 1/4 tsp fennel seeds
- Oil for frying
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Ladle
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, semolina, cardamom powder, and fennel seeds. Mix well.
2. Add milk and water to the mixture and whisk until the batter is smooth and lump-free.
3. Let the batter rest for 10-15 minutes.
4. In a non-stick pan, heat jaggery on low heat until it melts and caramelizes.
5. Add a little water to the jaggery and stir until it forms a syrup-like consistency.
6. Turn off the heat and keep the jaggery syrup aside.
7. In a deep frying pan, heat oil on medium heat.
8. Using a ladle, pour the batter into the hot oil and fry until golden brown.
9. Remove the malapua from the oil and drain excess oil on a paper towel.
10. Dip the malapua in the jaggery syrup and coat it well.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 8-10 malapuas.
Nutritional information:
Calories: 150 per malapua
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of jaggery.
- Almond milk can be used instead of regular milk.
Variations:
- Malapua can be served with rabri or sweetened condensed milk.
- Chopped nuts or raisins can be added to the batter for extra flavor and texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the malapua.
- Do not overcrowd the frying pan with too many malapuas at once.
- Use a non-stick pan to prevent the malapua from sticking.
Storage instructions:
Malapua can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, microwave the malapua for 10-15 seconds or heat it in a pan on low heat for a few minutes.
Presentation ideas:
Serve the malapua on a plate drizzled with extra jaggery syrup and garnished with chopped nuts.
Garnishes:
Chopped nuts, raisins, or edible flowers can be used as garnishes.
Pairings:
Malapua can be paired with chai or coffee.
Suggested side dishes:
Malapua can be served as a dessert on its own.
Troubleshooting advice:
- If the batter is too thick, add more milk or water to thin it out.
- If the malapua is not crispy, increase the heat of the oil.
Food safety advice:
Make sure the oil is not too hot to prevent burns.
Food history:
Malapua is a popular dessert in India and is often served during festivals.
Flavor profiles:
Malapua with jaggery has a sweet and slightly nutty flavor.
Serving suggestions:
Serve the malapua hot with a scoop of vanilla ice cream.
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Region: Indian