Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup semolina
- 1 cup milk
- 1 cup water
- 1 cup sugar
- 1 cup mawa (khoya)
- 1 tsp cardamom powder
- 1/2 tsp baking powder
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Whisk
- Ladle
- Plate
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, and cardamom powder.
2. Add milk and water gradually to the dry ingredients and whisk until a smooth batter is formed.
3. Heat oil in a deep frying pan over medium heat.
4. Using a ladle, pour the batter into the hot oil to form small pancakes. Fry until golden brown on both sides.
5. Remove the malapua from the oil and place them on a plate lined with paper towels to absorb excess oil.
6. In a separate pan, heat sugar and water over medium heat until the sugar dissolves and a syrup is formed.
7. Add mawa to the syrup and stir until it melts and forms a smooth mixture.
8. Dip the fried malapua in the mawa syrup and let them soak for a few minutes.
9. Serve the malapua with mawa hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cornmeal can be used instead of semolina.
- Condensed milk can be used instead of mawa.
Variations:
- Malapua can be made with different flavors such as saffron, rose, or pistachio.
- Malapua can be served with rabri or ice cream instead of mawa.
Tips and tricks:
- Make sure the batter is smooth and lump-free for best results.
- Fry the malapua on medium heat to ensure they are cooked evenly.
- Dip the malapua in the syrup while they are still warm for better absorption.
Storage instructions:
Malapua can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Malapua can be reheated in a microwave or oven for a few seconds before serving.
Presentation ideas:
Serve the malapua with mawa on a decorative plate or platter.
Garnishes:
Garnish with chopped nuts such as almonds or pistachios.
Pairings:
Malapua with mawa pairs well with hot chai or coffee.
Suggested side dishes:
Malapua with mawa 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 are not crispy, increase the heat of the oil.
Food safety advice:
- Use caution when frying in hot oil.
- Make sure the malapua are fully cooked before serving.
Food history:
Malapua is a traditional Indian dessert that originated in the eastern state of Odisha.
Flavor profiles:
Malapua with mawa has a sweet and creamy flavor with a hint of cardamom.
Serving suggestions:
Serve the malapua with mawa as a dessert after a meal or as a sweet snack.
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Region: Indian