Kesariya Falahari Malpuas

Name: Kesariya Falahari Malpuas
Total time: 2700 s
Yield: 10 servings
Cuisine: Indian
Ingredients: For batter; 2 tablespoons singhara flour; 2 tablespoons paneer; 1 tablespoon samak rice flour; 2 tablespoons cup rajgira flour; 1 teaspoon fennel seeds/saunf; 2 green elaichi crushed into powder; 1/2 cup water approximately; 3 tablespoon whole milk powder; 3 tablespoon yogurt; 3 tablespoon pure ghee for frying; For sugar syrup:; 1/2 cup sugar; 1/4 th cup water; 2 cardamoms, crushed; 2 pinches saffron strands/kesar; 2 tablespoons almonds sliced; 2 tablespoons pistachios, blanched and sliced; 1 teaspoon melon seeds; 1 tablespoon fresh rose petals

Sanchita Mittal @sm_thechef

Delhi

#Diwali
Festivals are all around the corner so preparation of malpue is predominant.
Malpue is a popular North Indian recipe made during festivals and special occasions. Prepared with water chestnut fine flour, paneer and samak rice flour, this is a quick dessert recipe that you can make for the Goddess and your loved ones. Try this easy sweet dish with an addition of dry fruits and kesariya flavour.

Sanchita Mittal @sm_thechef

Saved

Ingredients

45 minutes

10 servings

For batter
2 tablespoonssinghara flour
2 tablespoonspaneer
1 tablespoonsamak rice flour
2 tablespoons cup rajgira flour
1 teaspoonfennel seeds/saunf
2green elaichi crushed into powder
1/2 cupwater approximately
3 tablespoonwhole milk powder
3 tablespoonyogurt
3 tablespoonpure ghee for frying
For sugar syrup:
1/2 cupsugar
1/4 th cup water
2cardamoms, crushed
2 pinchessaffron strands/kesar
2 tablespoonsalmonds sliced
2 tablespoonspistachios, blanched and sliced
1 teaspoonmelon seeds
1 tablespoonfresh rose petals

Saved

Steps

45 minutes

1

In a mixing bowl take all flours, paneer and all ingredients except ghee, listed under batter and mix well.
2

If paneer is crumbly then, add 1/2 cup water and use a mixer grinder to make a smooth free flowing batter.
3

Allow the batter to rest, covered for 30 minutes.
4

Preparation of sugar syrup:
Heat sugar and water on a low flame and simmer this mixture.
5

Stir well so that the sugar dissolves completely.
6

Keep stirring on a low flame until you get a 1/2 inch string or 1 string consistency in the sugar syrup.
7

Switch the gas off and add and saffron strands and mix well. The syrup needs to be kept warm.
8

Now heat ghee in a flat pan or griddle.
While the ghee is heating up stir the malpua batter.
9

Lower the flame and now take a big ladle full of the batter and gently pour it in hot ghee.(Make 2 to 3 malpuas at a time depending on the size of the pan.)
10

Fry on a low to medium flame until crisp and golden flipping the malpuas a couple of times occasionally.
11

Drain them out when done and immediately place them in the warm sugar syrup.
12

Gently coat the malpuas with the sugar syrup with a spoon for a minute or two.
13

Remove them and place them in a serving tray or plate.
Prepare all malpuas this way and coat them with the sugar syrup
14

Garnish with sliced dry fruits, cardamom powder and fresh rose petals.
15

My tip- Alternatively we can prepare rabdi as an accompaniment for Malpuas