Malpua1 recipe,video recipe,how to make Malpua1 recipe

Malpua


Author Vahchef Servings 0 persons
Published August 09, 2007 Cooking Time (mins)
Main Ingredient sooji/semolina Preparation Time mins

Description
How to makeMalpua?How to cookMalpua?Learn the recipeMalpuaby vahchef.For all recipes visit vahrehvah.com

Ingredients of Malpua

Ingredient Name Quantity Unit
soft butter  225 Grams
salt a   Pinch
baking powder  1 Teaspoons
ground almonds, without skin  175 Grams
almond flavoring  1/2 Teaspoons
beaten eggs  6 Numbers
glace cherries  275 Grams
self-raising flour  65 Grams
castor sugar  225 Grams


Directions
  1. Place the flour amp; the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt.

  2. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy.

  3. Pound the peppercorns coarsely amp; add to the mixture.

  4. Heat 2 tablespoons of ghee and pour over the mixture.

  5. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

  6. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.

  7. Add and blend in it the pinch of soda and juice lime.

  8. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready balter into the heated ghee.

  9. Fry to a golden brown colour on both sides.

  10. While frying splash to make it porous and crisp.

  11. Take out with a slotted spoon amp; place in a strainer so that the extra ghee drips down.

  12. Thus fry all the Malpuas. They can be stored for a week or so.

About Recipe
How to make Malpua
(3 ratings)
3 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Malpua
Restaurant Style Malpua
Author : Vahchef
Main Ingredient : sooji/semolina
Servings : 0 persons
Published date : August 09, 2007
Ingredients used in Malpua
→ soft butter 225 Grams.
→ salt a Pinch.
→ baking powder 1 Teaspoons.
→ ground almonds, without skin 175 Grams.
→ almond flavoring 1/2 Teaspoons.
→ beaten eggs 6 Numbers.
→ glace cherries 275 Grams.
→ self-raising flour 65 Grams.
→ castor sugar 225 Grams.
How to make the recipe:
  1. Place the flour amp; the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt.

  2. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy.

  3. Pound the peppercorns coarsely amp; add to the mixture.

  4. Heat 2 tablespoons of ghee and pour over the mixture.

  5. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

  6. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.

  7. Add and blend in it the pinch of soda and juice lime.

  8. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready balter into the heated ghee.

  9. Fry to a golden brown colour on both sides.

  10. While frying splash to make it porous and crisp.

  11. Take out with a slotted spoon amp; place in a strainer so that the extra ghee drips down.

  12. Thus fry all the Malpuas. They can be stored for a week or so.

Recipe Tips by vahchef for Malpua


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