Malpua: Malpua is a dish originated in Bihar they call it Ras Pua specially prepared for the occasion of Holi. We adopted this Ras Pua and named it as Malpua.
Ingredients:
Maida : 250 gm
Curd : 180 gm
Cardamoms : 3 to 4 (Large)
Ghee : For Deep Frying
Sugar : 250 gm
Water : 500 ml
Water : As Required (For Batter)
Method
Whisk together the maida and curd adding enough water to make it thick batter. Stir in the cardamom seeds. Let it stand for an hour.
Heat Ghee in a small kadhai or a frypan for deep frying. Droop one tablespoon batter at a time into mildly simmering ghee. The Batter Spreads tp make malpoas of five inch diameter. Fry till brown and crisp at the edges. Remove from ghee with slotted spoon, draining off as much ghee as possible. Soak the malpoas in syrup. serve hot.
Syrup:
Boil Sugar along with water to form a medium thick two thread syrup.
Ingredients:
Maida : 250 gm
Curd : 180 gm
Cardamoms : 3 to 4 (Large)
Ghee : For Deep Frying
Sugar : 250 gm
Water : 500 ml
Water : As Required (For Batter)
Method
Whisk together the maida and curd adding enough water to make it thick batter. Stir in the cardamom seeds. Let it stand for an hour.
Heat Ghee in a small kadhai or a frypan for deep frying. Droop one tablespoon batter at a time into mildly simmering ghee. The Batter Spreads tp make malpoas of five inch diameter. Fry till brown and crisp at the edges. Remove from ghee with slotted spoon, draining off as much ghee as possible. Soak the malpoas in syrup. serve hot.
Syrup:
Boil Sugar along with water to form a medium thick two thread syrup.
Regards
Chef Tirthankar Sengupta
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