vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Malpua

Malpua
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Malpua Recipe, How To Make Malpua Recipe

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

About Recipe

How to make Malpua

(3 ratings)
3 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Malpua
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Malpua
• Soft butter - 225 grams.
• Salt - pinch.
• Baking powder - 1 teaspoons.
• Ground almonds (without skin) - 175 grams.
• Almond flavoring - 1/2 teaspoons.
• Eggs (beaten) - 6 numbers.
• Glace cherries - 275 grams.
• Self-raising flour - 65 grams.
• Castor sugar - 225 grams.
• Milk - 0.
• Semolina/sooji - 70 grams.
Method:
  • Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt.

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

  • Pound the peppercorns coarsely, add to the mixture.

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

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

  • 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.

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

  • Place a deep frying pan with a lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides.

  • While frying splash to make it porous and crisp.

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

  • Thus fry all the Malpuas. Soak in a sugar syrup made with sugar and water by boiling. They can be stored for a week or so.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Thu Nov 10 2011

Horrible recipe....have never heard of eggs is a malpua. Please dont try it, get the recipe from somewhere else

Reply 0 - Replies
profile image

vahuser Posted on Tue Oct 25 2011

This recipe is terrible. the ingredient list does not math the instructions at all. Semolina is not self-raising flour, soft butter is not ghee, and there is no lime juice or peppercorns in the ingredients list. It would be impossible to make this

Reply 0 - Replies
profile image

vahuser Posted on Mon Nov 01 2010

Please send me eggless Malpua recipe.

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter