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Maalpua

February 27, 2018
Maalpua

Holi has always been special for me, and it has always been celebrated on a grand scale at both my hometown & at my in-laws. Every family has its own traditions, rituals for any festival and so do we! I have seen the enthusiasm as well as the busy schedule of my mother during this festival. And I got to witness a similar spirit with my mother-in-law, after my marriage. We have two days of celebration, beginning on Poornima (full moon day) as this day is meant for worshipping and offering various delicacies as bhog or prasad to deity, made by the elderly women of the family. This day is considered to remain satvik (vegetarian), which means all meals should be prepared without onion, garlic. Next day is considered as 'khelne wali Holi' which means we can play with colors with family and friends.

Celebrating Holi with a grandeur requires intricate planning, which of course I have been taught with great passion by both the experienced women of my family. I do start my planning two days prior to the celebration, like making a spice mix, chutneys which can be made and stored easily. I'm here to share maalpua recipe, which is a must in our home for this festival.

Malpua - A highly delectable (soft and fluffy from inside, yet crisp from outside) is a dessert from North India and is not as intimidating as it seems.

Maalpua

Malpua - A highly delectable (soft and fluffy from inside, yet crisp from outside) is a dessert from North India and is not as intimidating as it seems.

Prep Time

15 Minutes

Cooking Time

40 Minutes

Serving

8

Ingredients

  • 1 cup Maida (all purpose flour)
  • 2 tbsp Rava (semolina)
  • 1 tbsp Rice flour
  • 1/2 cup Mashed ripe banana
  • 1/2 tsp Fennel seed (saunf)
  • 1/4 tsp Elaichi powder (green cardamom)
  • 2 tbsp Chopped nuts (almond, pista, cashew)
  • 1 tbsp Chopped dates & coconut
  • 1/4 tsp Crushed black pepper
  • 1 cup Milk
  • 2 tbsp Sugar
  • Ghee/ oil for frying

For syrup:

  • 1 cup Sugar
  • 3/4 cup Water
  • 1 tsp Lemon juice
  • 2-3 drops Rose essence (optional)
  • 8-10 Saffron strands

INSTRUCTIONS

  • In a mixing bowl mix all dry ingredients. Now slowly add milk and mashed banana, mix well to avoid any lumps. Let it rest for 30 mins.
  • Now moving towards sugar syrup, in a sauce pan add sugar, water and let it boil on medium flame stirring in between. Boil the syrup till one thread consistency. Switch off the flame, add lemon juice and rose essence.
  • Heat oil or ghee in a pan. Give a nice mix to the batter, if it's too thick then add little more milk and mix. It should be of medium pouring consistency.
  • Now slowly put a ladle full batter in oil. Let it cook on low to medium flame for 5 mins then flip over and fry for 5 mins or until edges start turning brown.
  • Take out and drain excess oil on absorbent paper. Soak the maalpua in warm sugar syrup for 5 mins. Take out from syrup and garnish with almond, pistachio flakes.

Notes

**Lemon juice is added to avoid the crystallization of sugar syrup. **Oil should be on medium flame while frying, if its too hot the maalpua will turn brown quickly and remain uncooked from inside.