Malpua

15 Oct

caramalized_mal_pua
Malpua.

Malpua is a popular festival sweet made from Plain flour or wheat flour or sometimes rice flour. Flour is made into a medium thick batter by adding milk or condensed milk or just water. This batter is poured into hot oil and fried till golden brown to form pua. Pua is soaked in prepared sugar syrup for sometime before serving.
Makes: 5 – 6 MalPua

Ingredients:

Plain Flour / Maida 1 Cup
Fennel Seeds 1/2 tsp
Pistachios 6
Salt a small pinch
Condensed Milk or Skimmed Milk 1 – 1 1/2 Cups
Cardamom Powder a big pinch
Oil for deep frying or Shallow Frying
Sugar 2 Cups
Water 1 Cup

Method of preparation:

Heat a sauce pot, add sugar, cardamom powder and water.
Boil till the sugar dissolves and the syrup thickens.
Remove the sugar syrup from heat before it forms a single thread consistency.

Soak pistachios in few tbsps of warm water for sometime and remove the skin.
Finely slice the peeled pistachios.

Whisk together plain flour, fennel seeds and salt into smooth and somewhat thick batter by slowly chrome://scribefire/content/scribefire.xulmixing sufficient milk. Add more water if milk is not sufficient.
The batter should be smooth without any lumps and pourable (thicker than dosa batter).
Allow the batter to rest for 15 – 20 minutes before preparing pua.

Heat oil in a deep frying pan on medium – low heat.
Take a small ladle full of prepared pua batter and pour into medium hot oil.
The batter spreads and sizzles once it hits hot oil.
Deep fry till pua turn golden brown on both sides and remove onto absorbent paper.
Repeat the same with remaining batter.
Alternatively, pour few tbsps of oil on a flat pan.
Pour the batter just like while preparing a pancake.
Fry on both sides till golden brown and remove from heat.

Dip each deep fried pua in prepared sugar syrup for sometime.
Garnish with sliced pistachios and serve malpua as a dessert.
Notes: Don’t overheat the oil. Always make sure to adjust the heat accordingly.

Suggestions: If pua is little thick, add more milk or more water to thin the batter. If pua is not cooked properly, put it back in hot oil and cook on medium – low heat to let all the insides cook and to let the edges crisp a bit. If the pua spreads too much in oil, then the batter has to be little thicker.
If the sugar syrup is not thick enough, put it back on heat and cook till it thickens. If the sugar syrup is too thick, add a tbsp or more of water to thin it out.
Variations: Bihar version of malpua has sugar in the batter and some kind of fruit mashed into it. Some of the pua batter contains beaten eggs which helps the batter to fluff when poured in oil. Baking soda is also used at times. Sooji, chopped dried coconut, almonds, cashews, evaporated milk, crumbled paneer, khoya etc.. can also be added to the batter. The consistency of pua batter varies depending on how thin or how crisp the pua should be.
Other Names: Pua, Maal Pua (pua in sugar syrup), Malpua.

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4 Responses to “Malpua”

  1. Bhargavi October 15, 2009 at 10:25 am #

    Looks perfect …..nenu try chesanu oka sari.Not even close…ee sari mee recipe try chestanu.

  2. Raji October 20, 2009 at 10:12 am #

    @Bhargavi The batter needs to be right for the malpua to come out well. Thanks for leaving a comment.

  3. menaka October 27, 2009 at 7:53 am #

    its nice

  4. vilekha August 23, 2010 at 7:29 am #

    very delicious raaji….I jst loved the picture……..

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