Malpua recipe easy recipe of Malpua 3 Types of Malpua Holi special

Ingredients

• 1 cup Refined flour
• 1 tbsp Semolina, Semolina
• 2 tbsp Curd, curd (yogurt)
• 250 gms Mawa, Mawa
• Salt to taste
• ⅓ cup Water
• ½ tsp Black peppercorns, crushed
• ¼ tsp Fennel seeds, crushed, fennel
• 1 tsp Saffron water
• ½ tsp Baking soda
• ¼ tsp Oil
• 1 cup Refined flour
• 1 tbsp Semolina, Semolina
• 2 tbsp Curd, curd (yogurt)
• ½ cup Condensed milk
• Salt to taste
• ½ cup Water
• ½ tsp Black peppercorns, crushed
• ¼ tsp Fennel seeds, crushed, fennel
• 1 tsp Saffron water
• ½ tsp Baking soda
• ¼ tsp Oil
• 1 cup Refined flour
• 1 tbsp Semolina, Semolina
• 2 tbsp Curd, curd (yogurt)
• ½ cup Milk powder
• Salt to taste
• ½ cup Water
• ¼ cup Milk
• ½ tsp Black peppercorns, crushed
• ¼ tsp Fennel seeds, crushed, fennel
• 1 tsp Saffron water
• ½ tsp Baking soda
• ¼ tsp Oil
• 1 ½ cup Water
• 2 cup Sugar
• 500 ml Milk
• 200 gms Mawa, Mawa
• 1-2 tbsp Saffron water
• ½ cup Sugar
• 1-2 tbsp Prepared thandai paste
• Few Saffron Strands
• 2 tbsp Melon seeds, soaked, magaj
• 15-18 Almonds, soaked & peeled
• 15-18 Cashew Nuts, soaked
• 2 tsp Black peppercorns
• Few Saffron Strands
• 2 tbsp Fennel seeds, soaked, fennel
• 2 tbsp Poppy seeds, soaked, poppy seeds
• 8-10 Pistachios (soaked & peeled) Pistachios
• Ghee for frying
• Prepared Rabdi
• Almonds, sliver
• Pistachios, sliver, pistachio
• Rose petals
• fresh mint sprig
• Silver work

Steps

1. In a bowl, add refined flour, semolina, curd, mawa, salt to taste, water and make a smooth batter.
2. Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
3. Keep it aside for 25-30 minutes for resting.
4. In a bowl, add refined flour, semolina, curd, condensed milk, salt to taste, water and make a smooth batter.
5. Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
6. Keep it aside for 25-30 minutes for resting.
7. In a bowl, add refined flour, semolina, curd, milk powder, salt to taste, water and make a smooth batter.
8. Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
9. Keep it aside for 25-30 minutes for resting.
10. In a small sauce pot, add sugar, water and cook on moderate heat.
11. Once sugar syrup is in one string consistency, turn off the flame and keep it aside for further use.
12. In a kadai or sauce pot, add milk, mawa and give a quick boil.
13. Add saffron water, sugar and stir it well.
14. Add prepared thandai paste and cook it until it thickens.
15. Transfer it in a bowl and garnish it with saffron strands.
16. Keep it in the fridge to chill.
17. In a grinder jar, add soaked melon seeds, almonds, cashew nuts, black peppercorns, saffron strands, fennel seeds, poppy seeds, pistachio and grind it in a coarse paste.
18. Keep it aside for further use.
19. In a flat pan, add ghee, once it’s hot, add batter and fry it until golden in color.
20. Dip it in the sugar syrup and let it soak for a few minutes.
21. Transfer it to a serving dish and serve it with chilled rabdi.
22. Garnish it with almond slivers, pistachio slivers, rose petals, mint sprig and silver vark.
23. Serve chill.