Ingredients with Measurements:
- 1 cup milk powder
- 1/2 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1/4 tsp baking powder
- 1/4 cup milk
- 1/4 cup water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine milk powder, all-purpose flour, semolina, sugar, cardamom powder, and baking powder. Mix well.
2. Add milk and water to the dry ingredients and whisk until a smooth batter is formed. Set aside for 10 minutes.
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 discs. Fry until golden brown on both sides.
5. Remove the malpuas from the oil and place them on a paper towel to drain excess oil.
6. Serve hot with rabri or syrup.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 malpuas
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 23g
Protein: 4g
Substitutions for ingredients:
- Milk powder can be substituted with khoya or ricotta cheese.
- Semolina can be substituted with rice flour or wheat flour.
Variations:
- Add chopped nuts or raisins to the batter for added texture.
- Use saffron instead of cardamom powder for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the malpuas to ensure they cook evenly.
- Do not overcrowd the frying pan as it will lower the temperature of the oil and result in soggy malpuas.
Storage instructions:
Store the malpuas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the malpuas in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the malpuas on a plate with a drizzle of syrup or rabri.
Garnishes:
Garnish with chopped nuts or saffron strands.
Pairings:
Serve with hot chai or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the batter is too thick, add a little more milk or water to thin it out.
- If the malpuas are not crispy, increase the heat of the oil and fry for a little longer.
Food safety advice:
Make sure the oil is not too hot as it can cause burns or fires.
Food history:
Malpua is a traditional Indian dessert that is commonly made during festivals and special occasions.
Flavor profiles:
Sweet, aromatic, and slightly crispy.
Serving suggestions:
Serve the malpuas as a dessert or a sweet snack.
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Region: Indian