Instant Malpua Recipe / Halwai Style Malpua / Easy Malpua Recipe

Malpua is a pancake served as a dessert or a snack. Malpuas are made in festivals. So as Holi is around the corner so I thought of sharing this delicious recipe.

Instant Malpua Recipe

 

These are instant malpuas as these are made from milk powder instead of rabid, so here the time is save is saved. Secondly, these malpuas do not require fermemtation time as by the time the sugar syrup is ready the malpua batter would be set.

There are some points to be remembered while making malpuas which I have mentioned in the tips section after the method.

Lets begin with the recipe starting with the ingredients

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Ingredients: (Makes 6 Malpuas)

½ cup All purpose Flour (Maida)

½ cup Milk powder

2 tbsp Semolina (rava / suji)

1 tbsp Fennel seeds (saunf)

1 cup Milk

1 cup Sugar

1cup Water

½ tsp Cardamom powder

Chopped Pistachios and almonds for garnishing

Ghee for frying

Method:

Take a mixing bowl.

Put in all purpose flour, milk powder, fennel seeds, semolina and mix well.

all purpose flour, milk powder, fennel seeds, semolina

 

mix well

Now in parts add in 1 cup of milk. Mix well to form a lump free batter.

add milk and form lump free batter

Let it rest for 20 minutes. By the time we will make the sugar syrup.

In a pan take 1 cup sugar and same amount of water. Bring it to boil till the sugar dissolves. Now lower the heat and simmer for 5 minutes. We need a syrup that is slightly sticky. It should be like that of gulab jamun.

add sugar and water and bring to boil

simmer for 5 minutes

Turn off the heat and keep it aside.

turn off heat

In another pan heat ghee. To check whether the ghee is hot enough put in a drop of batter. If the batter comes up quickly means the ghee is perfectly hot. If it turns brown immediately then the ghee is very hot, lower the heat. If it does not come up then the ghee is not hot enough so u need to heat it more.

check ghee by adding a drop of batter

After checking now its time to fry the malpuas.

Take a ladle full of batter and put in the centre of the pan at low heat. Fry it at low heat.

put a ladle full of batter in ghee

low heat

When one side turns golden, flip and fry the other side. The malpua should be cooked evenly from both sides and inside out.

flip and fry

perfectly fried

When fried transfer to the kitchen tissue to remove the excess ghee.

place on kitchen tissue

Likewise fry all the malpuas.

Heat the sugar syrup. Do not bring it to boil, just heat. Then put in all the fries malpuas.

put malpuas in sugar syrup

Let them be in the sugar syrup for 15 minutes so that the malpuas soak the sugar syrup.

After 15 minutes place the malpuas on a plate and garnish with chopped pistachios and almonds.

garnish

Malpuas are ready.

Instant Malpua Recipe

Tips:

Use milk powder and not dairy whitener.

Fry the malpuas on low heat.

Use nuts of your choice and taste for garnishing.

Could be served with rabri.

Try these Food-a-licious instant malpuas and write in your experience via comments.

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Moong dal halwa / How to make Moong Dal Halwa /Halwai Style

Moong dal halwa / how to make moong dal halwa with step by step images and recipe video.

It is a rich yet delightful sweet from the state of Rajasthan. The perfect method how to make Moong Dal Halwa, The Rich and delicious moong dal halwa takes some time to get ready but the end result is well worth all the effort. A favorite Indian sweet made with yellow lentils, ghee, sugar and nuts.

Moong dal halwa 

It is excellent yummy, just melts-in-your-mouth, heavenly flavor, and every bite that you take in, leaves you longing for more.

It is a easy recipe but yes it is time consuming so one needs to have patience. It takes time in cooking the moong dal, that is to turn it from yellow to brown. The main ingredients used are of the same quantity like the amount of ghee, moong dal, sugar and water is the same.

Also its procedure is very interesting. Firstly the moong dal along with the ghee would give you a paste look then it would form a lump, further breakdowns and looks crumbly. The whole procedure takes around 30 to 40 minutes.

The other points to be considered are mentioned in the tips section after the method.

Also visit the other 20 Sweets Recipes on my website which are utterly irresistible!

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Ingredients:

1 cup Split Green gram lentils (moong dal)

1 cup Ghee

1 cup Sugar

1 cup Water

1 tsp Cardamom powder

10 Pistachios

10 Almonds

Method:

Take moong dal in a bowl. Wash yellow Moong Dal until the water runs clear.

take dal

Soak it for 3 to 4 hours.

soaked dal

Drain the water. The dal (lentils) when pressed should be broken easily.

breaks easily

Grind it to a coarse paste without adding water. Do not grind it smooth. When rubbed in between fingers it should feel coarse and not smooth.

grind to coarse paste

Heat ghee in a nonstick pan. Non stick is to be used as the dal would stick to the other pan and would make the cooking very tough.

Put in 1 tbsp Semolina (rava) and sauté it till golden brown. It gives a nice texture to the halwa.

heat ghee and add semolina

Add dal and start sauteing. We have to cook this moong dal till the raw aroma goes away.

add dal

Soon the dal with get mixed up with the ghee and form a paste.

forms paste

Keep stirring on low to medium heat. Then this paste would form a lump.

forms lump

Do not stop stirring. Keep on doing it. Soon the lump would break down and would become crumbly.

breaks down

Now it would resemble the sooji (semolina) halwa. Keep on stirring.

Further it would start releasing ghee and turn light brown. Now the raw aroma is also gone. The moong dal is perfectly browned.

releases ghee

turns brown

Now its time to add in water. So put in 1 cup water and mix well.

add water

Once the water is mixed well add in 1 cup sugar.

add sugar

Again mix in the sugar well. Always remember to add sugar after adding the water. As if we put in before water the moong dal halwa would become chewy and hard.

Now further to enhance the flavor  include in 1 tsp cardamom powder and also put in some chopped pista and almond.

add cardamom powder and nuts

 

Now let it thicken. Keep stirring on low to medium heat.Once the halwa is thickened it is ready to be served.

perfectly cooked

Transfer it to a bowl and garnish with some chopped pistachios.

top with sliced pista

Serve hot.

Moong dal halwa

Tips:

 Adding semolina gives a nice texture to the moong dal halwa.

Cook on low to medium heat throughout.

The raw smell of moong dal should not remain.

Add nuts of your choice.

Instead of water, milk can also be added.

Do try this food-a-licious, excellent yummy, heavenly flavored mong dal halwa, and you would realise every bite that you take in, leaves you longing for more.

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Thandai Recipe / How To Make Perfect Thandai / Holi Recipes

Thandai recipe/ how to make perfect thandai with step by step images and a recipe video

Thandai Recipe

A very refreshing drink made specially during Holi with dry fruits and flavored with some Indian spices. A very easy and perfect recipe to make thandai at home.

All you need is just to soak the ingredients overnight grind it into a very smooth paste, add it in milk and chill. That is it. Just the right ingredients and your perfect thandai is all set.

For other holi recipes do visit the other 18 Sweets Recipes on my website.

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Ingredients: (Makes 4 glasses)

10 Almonds

10 Pistachios (Pista)

1 tsp Poppy seeds (khus khus)

¼ cup Melon seeds

4 Black Peppercons

1 tbsp Rose petal spread (Gulkand)

1 tbsp Fennel seeds (Saunf)

3 to 4 Green Cardamom (seeds)

½ tsp cinnamon powder

½ tsp Nutmeg powder

4 glasses Milk

Method:

Take a bowl.

Add in 10 Almonds, 10 Pistachios (Pista), 1 tsp Poppy seeds (khus khus), ¼ cup Melon seeds, 4 Black Peppercons,

1 tbsp Fennel seeds (Saunf), 3 to 4 Green Cardamom (seeds)

In a bowl take the mentioned ingredients

Put in enough water and soak it overnight. If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

add water

soak overnight

After soaking overnight grind it into a smooth paste. There should be no granules of the ingredients left. Now add in ½ tsp of cinnamon powder and ½ tsp of nutmeg powder and mix.

grind to smooth paste

add cinnamon and nutmeg powder

mix well

Then take 2 glasses of milk in a pan and then add 2 tbsp Sugar to it. I wanted to make only 2 glasses so I added two and so would be adding only half of the paste. If you are making 4 glasses then use 4 glasses of milk and add the whole paste further.

take milk

add sugar

Bring it to boil, by then the sugar would also get dissolved.

boil

Then add in half of the thandai paste and mix well.

add thandai paste

mix well

Further put in 1 tbsp of Gulkand and again give a nice stir

add gulkand

mix well

Let it simmer for 2 minutes on low heat so that all the flavors would be absorbed in the milk.

simmer

Turn off the heat

Refrigerate for 3 to 4 hours or until chilled.

Pour it in a glass and garnish with chopped pistachios.

pour in glass and garnish

Serve chilled.

serve chilled

Thandai Recipe

Tips:

If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

Instead of Gulkand, dried rose petals or rose water can also be used.

Store the thandai in air tight container and refrigerate.

Try out this food-a-licious thandai this holi and you wont ever prefer the store bought ones ever again. Do share your experience with us via comments.

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