atte ka malpua video

atte ka malpua video

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atte ka malpua video. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert.

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Recipe Description for Atte ka Malpua

Ingredients

For Malpua
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava / sooji)
1/4 cup grated mawa (khoya)
1/2 tsp cardamom (elaichi) powder
1/4 tsp fennel seeds (saunf) powder
2 tbsp fresh cream
1 3/4 cups milk
ghee for deep frying

For Sugar Syrup
1 cup sugar
1 cup water
a pinch of saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder

For Garnish
pistachio slivers
dried rose petals

Method

For sugar syrup

1. Combine the sugar, water, cadamom powder and few saffron strands in a deep non-stick pan.
2. Cook on a medium flame for 5 minutes, while stirring continuously. Keep aside to cool slightly.

For making malpua

1. To make {span class="bold1"}malpua recipe{/span}, in a deep bowl add whole wheat flour, semolina, mawa, cardamom powder, fennel powder, fresh cream and milk.
2. Mix well to form a lump free batter.
3. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee, one at a time.
4. Deep-fry on a medium flame till it turns golden brown in colour from both the sides.
5. Drain well and dip each malpua in warm sugar syrup for 2 to 3 minutes.
6. Repeat step to make 12 more malpuas.
7. Garnish with pistachio slivers and dried rose petals.
8. Serve the {span class="bold1"}malpua{/span} immediately.

See step by step images of Atte ka Malpua recipe

RECIPE SOURCE : Rajasthani Cookbook