Kesar Malpua

Name: Kesar Malpua
Total time: 1800 s
Yield: 3 servings
Ingredients: 1 cup whole wheat flour (about 120 grams); 1/2 cup semolina (about 80 grams); 3 tablespoons khoya (mawa); 1 cup milk (about 240 ml); 1 cup sugar (about 200 grams), or to taste, for sugar syrup; 1 teaspoon cardamom powder; 1/2 teaspoon fennel powder (optional); 10-12 saffron strands; Ghee, as needed, for frying; Pistachios and cashews, as needed, finely chopped; 2 teaspoons sugar, to add to the malpua batter

Sudha Agrawal @SudhaAgrawal_123

Mumbai

I started the new year with a traditional sweet. On this occasion, I made Kesar Malpua. These juicy and royal Kesar Malpua are usually made for special occasions, and what could be more special than the new year? Adding saffron and khoya makes them even more delicious. If you pay attention to a few details, you can make Kesar Malpua with a texture just like the ones from the market. Malpua has a beautiful history. In Puri, it is offered to Lord Jagannath as part of the morning meal (Sakala Dhupa), and in Bengali homes, it is prepared during Poush Sankranti.

Sudha Agrawal @SudhaAgrawal_123

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Ingredients

30 minutes

3 servings

1 cupwhole wheat flour (about 120 grams)
1/2 cupsemolina (about 80 grams)
3 tablespoonskhoya (mawa)
1 cupmilk (about 240 ml)
1 cupsugar (about 200 grams), or to taste, for sugar syrup
1 teaspooncardamom powder
1/2 teaspoonfennel powder (optional)
10-12saffron strands
Ghee, as needed, for frying
Pistachios and cashews, as needed, finely chopped
2 teaspoonssugar, to add to the malpua batter

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Steps

30 minutes

1

First, sift the whole wheat flour into a large bowl. Add the semolina and 2 teaspoons of sugar.
2

Add the cardamom powder and ground fennel powder to the flour. Fennel powder is optional. Add the khoya as well. Gradually add warm milk while whisking to make a batter.
3

Mix everything to make a smooth batter. Cover and let the batter rest for 1 hour so it can rise and the malpua will turn out crispy on the outside and soft inside, just like from the market.
4

Meanwhile, prepare the sugar syrup in a pan. Add sugar to water and boil until the sugar dissolves. Add saffron strands to the syrup. The saffron gives the syrup a beautiful color.
5

Heat ghee in a deep pan for frying. You can use oil, but malpua tastes best fried in ghee. Pour the batter into the hot ghee using a ladle to form small, round malpua.
6

Fry all the malpua on both sides until they are lightly golden, then remove them from the pan.
7

Soak the hot malpua in the sugar syrup for 10 to 15 minutes so they become juicy and flavorful.
8

Place the malpua on a serving plate and garnish with finely chopped pistachios and cashews. Delicious Kesar Malpua is ready to serve.
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Tips: If you keep a few things in mind while making malpua, you can make beautiful and tasty Kesar Malpua just like from the market.
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Note:
(1) Add a little sugar to the malpua batter for better taste and color.
(2) You can also add shredded coconut to the batter if you like.
(3) Keep the heat on medium while frying the malpua.
(4) The batter should not be too thin or too thick.
(5) Use only a small amount of ghee for frying.
(6) Try to make the malpua small for better appearance and taste.
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