Orange Malpua

Name: Orange Malpua
Cuisine: Indian
Ingredients: 1/2 cup sooji (semolina); 1/2 cup atta (whole wheat flour); 1 tsp. orange rind; 1/4 tsp. cardamom powder; 1/2-1 tsp. sugar; 2 cups orange juice or as required; pinch baking soda; as needed ghee to shallow fry the malpuas; 1 tsp. fennel seeds; as needed few orange segments, sliced pistas and cherries to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#flavoursofholi - Malpuas and the festival of Holi goes hand in hand. So here are some orange malpuas, which are dipped in orange juice. The final product is simply yummy with an orange flavour.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#flavoursofholi - Malpuas and the festival of Holi goes hand in hand. So here are some orange malpuas, which are dipped in orange juice. The final product is simply yummy with an orange flavour.

Saved

Ingredients

1/2 cupsooji (semolina)
1/2 cupatta (whole wheat flour)
1 tsp.orange rind
1/4 tsp.cardamom powder
1/2-1 tsp.sugar
2 cupsorange juice or as required
pinchbaking soda
as neededghee to shallow fry the malpuas
1 tsp.fennel seeds
as neededfew orange segments, sliced pistas and cherries to garnish

Saved

Steps

1

Batter - In a bowl mix together sooji, atta, sugar, orange rind, cardamom powder, baking soda, fennel seeds and orange juice. Prepare a thick batter and leave aside for 30 minutes.
2

To prepare the malpuas - Adjust the consistency and add some water if the batter has turned thick. Heat 1 tbsp. of ghee in a pan and pour a ladleful of the batter.
3

Fry on a medium flame till it is golden on both sides. Make similar malpuas, few at a time with the rest of the batter. Dip them into the remaining orange juice and soak it for 4-5 minutes.
4

Drain and transfer to a serving dish and garnish with the orange segments, pista and cherries. Serve them hot or cold.