Malpua

 

Holi special ( eaten with traditional mutton curry or can be had as sweet )
Ingredients :
Milk - 1/2 litre ( semi warm or  room temperature milk - if you are using the market khoa which is usually hard , use warm milk .It helps in making the khoa soft .
Dry milk or khoa - 100 gms ,( reduce and dry  1/2 litre milk till it is semi dry and as it cools it will  solidify  . Can be made before hand and  kept  in the fridge for a  day or in the deep freezer for a wk ).
All purpose flour - 2 and 1/2 cup or 200 gms ,
Dry dessicated coconut - 2 tbsp, grated - (  optional ),
Cardamom pwd - 1 tsp .

Ingredients for sugar syrup ( chasni ):
Sugar - 2 and 1/2 cup or 250 gms,
Water - 1 and 1/2 cup 

Milk - 1 tbsp.


Method :
Step -1 - making the malpua batter -


Khoa or dry milk is available in the market too .
I have always made khoa at home and usually make it  a day , before making the malpuas .
Take out khoa from fridge and let it come to room temperature .
Take a bowl and put khoa and mash it with a spoon till the texture is smooth .

Gradually add milk till the mixture is smooth and there are no lumps .
Add the flour in batches .

Keep mixing till the batter is smooth and  of pouring consisitency .
The consistency of the batter is very important .
It cant be too thick and too thin and there should be no lumps .
Add few tbsp of cold milk if the batter is too thick  ( i added a few tbsp of  milk )
Cover with a plate or lid and leave it for 20 minutes in the kitchen .

After 20 minutes stir again and then add  cardamom pwd and dessicated coconut .
Mix .


Step -2 Making sugar syrup 

Take a deep pan and pour sugar and water in it .

Raise  the heat and keep stirring till the sugar dissolves and let it boil for  4 minutes .
Add 1 tbsp of milk .All the sugar impurities will come up in the syrup ( optional ).
Try to take out scum with a spoon and discard it  .
 Keep stirring and after 4  minutes the sugar will thicken .
Drop one drop in a plate and test with your index  finger and thumb .you will see the thickness of the syrup just by touching and expanding it between the fingers .
The syrup has to be thin  . little less than one thread consistency .
It should be like the rasgulla or gulabjamun syrup .
Close the gas and strain the syrup through a thin cloth or a  strainer .

Keep the chasni or sugar syrup in a pan .
If you dont use 1 tbsp of milk you will not need to strain the syrup .


Step -3 frying of malpuas


Take a heavy shallow bottom pan and pour oil till it is  1/2  filled .
Raise the heat till the oil is hot .


( Test the batter `s consistency and the heat of the oil by dropping a drop of the batter in oil .
For test we  will drop  a drop of batter  in  oil .
The drop will go down and then come up and  start floating  in oil .
If you make the batter too thick then it will stick at the bottom and if the batter is too thin then it will splatter )

Take a deep spoon or  a small katori or a laddle and before we start frying the malpuas  mix the batter again and start pouring the puas in oil .

Make 4  or 5 puas at a time .
It depends on your pan and space .

As you pour the batter ,it will rise on its own after few seconds .  As the puas starts to float in oil turn side and fry till both sides are evenly  browned . It will take 5 minutes .

Lower the heat while you take out the puas .
Take out the fried puas with a tong carefully draining the excess oil  and dip it in the sugar syrup.
Let the puas stay in the syrup for 1 minute .

Raise the heat and fry the next batch of puas .
Meanwhile the puas are frying take out the fried puas from the syrup and put in a plate .
If the pan gets too hot you can lower the heat in between for few seconds and again raise it .
Makes- 16 puas .

 Enjoy with traditional mutton curry ,dahi bade and puri .

Enjoy with rabri too !