Shahi Malpua

Name: Shahi Malpua
Cuisine: Indian
Ingredients: 1/2 cup sooji (semolina); 1/2 cup maida (Plain flour); 1 1/2 tbsp. fresh grated coconut; 1 tbsp. brown sugar for the malpua batter; 1/2 tsp. fennel seeds; milk as required; 1/2 cup evaporated milk; sugar to taste for the instant rabri; ghee for shallow frying; 3/4 cup brown sugar for the syrup; 2-3 pinches cardamom powder; 4-5 cardamoms; 1 tsp. chopped nuts

Bethica Das @kitchen_flavours

Sharjah (UAE)

#flavoursofholi - This is my family recipe that I am sharing. In this recipe, I shallow fried the malpuas for a healthier option. They are then dipped in sugar syrup and topped with chopped nuts on a bed of rabdi (thickened milk). The rabri can also be drizzled over it while serving.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupsooji (semolina)
1/2 cupmaida (Plain flour)
1 1/2 tbsp.fresh grated coconut
1 tbsp.brown sugar for the malpua batter
1/2 tsp.fennel seeds
milk as required
1/2 cupevaporated milk
sugar to taste for the instant rabri
ghee for shallow frying
3/4 cupbrown sugar for the syrup
2-3 pinchescardamom powder
4-5cardamoms
1 tsp.chopped nuts

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Steps

1

Batter - In a bowl, mix together sooji, maida, coconut, 1 tbsp. sugar, 1 pinch of cardamom powder, fennel seeds and required quantity of milk and prepare a batter. Leave aside for 30 minutes.
2

Sugar Syrup - In a pan heat together 3/4 sugar, 3/4 cup water and remaining cardamom powder. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.
3

Instant Rabdi - Mix together evaporated milk and sugar to taste. Keep aside.
4

To prepared malpuas, adjust milk and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.
5

Pour a small ladleful of the batter and cook on both sides till light golden in colour. Make in batches of two or three.
6

Immediately soak in the sugar syrup for few seconds till it is well coated. Place on a serving dish and top it up with the instant rabdi and chopped nuts. Refrigerate if preferred and enjoy them hot or cold.
7

Note - For the rabri - you can go in for the lengthy process of thickening the milk till it is semi solid.
For the batter - You can combine, atta(whole wheat flour), khoya / mawa (Milk solids), milk powder instead of sooji and maida as per choice.