Simple Malpua Recipe – Holi Celebrations!!!!

by anamika on March 3, 2012

in Desserts & Sweets, Festival Recipes

Simple Malpua Recipe – For the festival of color – Holi !!

Malapua is one of the popular sweet prepared on the occasion of Holi. There is a lot of excitement among the kids at home for Holi already, this weekend is the purchasing time for colors,balloons and the pichkaris (Water Guns).┬áMy daughter’s final exams starts the very next day of Holi and my dear girly has no option but I will let her play and enjoy the festival like a good mamma…. !!┬áSo my space also needs to be all set for the Holi Celebrations this year with some nice Holi Recipes is what I thought and hence prepared these Malpua’s in advance for my dear friends and readers┬á:-).

Next is going to be Gujjia┬áhere because I always prepare them during Holi….so keep watching, Ahhh┬áI get so nostalgic during festivals.I miss Delhi so much┬áon all the festivals. So much fun,excitements┬áin the markets,sweet shops loaded with holi┬ámithai,color/water balloon shops on roads, reminds me of my childhood days too. Just before Holi, I would always feel that the entire place is so colorful, vibrant and energetic…..

These Malpua’s are┬ácommonly eaten as a sweet dish in various Indian States like Bengal, Orissa, Bihar, Uttar Pradesh┬áand Rajasthan.┬áThere are a lot of different┬áways of preparing these yummy Malpua’s.┬áI┬átried a very simple recipe for my family which┬áwe have grown up eating on the occasion of Holi. I remember during┬ámy childhood, this is one dish which was most prefered during the┬áHoli festival in the family along with the special Mawa┬áGujjia’s, Mathri’s┬áand Roasted Kaju’s (of course not to miss the colors, water balloons and lots of colored water though won’t mention about all those eggs, ketchup, grease,shoe polish etc etc…..hehe┬á:-)).

Now about these yummy and delicious, mouth-watering Malpua’s. Not too difficult to prepare and here I go with the Malpua recipe ……

Ingredients -

  • Milk – 1 cup
  • Mawa┬á/ Khoya – 1/2 cup grated
  • All Purpose Flour (Maida)┬á- 1/2 cup
  • Fennel Seeds – 1/4 teaspoon or little less
  • Sugar – 1 1/2┬ácup
  • Water – 1 cup
  • Pistachios (sliced)┬á – 7 -8
  • Almonds (sliced)┬á- 7- 8
  • Saffron Strands
  • Oil / Ghee for frying

Method -

In a bowl warm milk and then add mawa to it and keep stirring, ensure no lumps are formed into the mixture.Once the mawa is nicely mixed with milk add maida slowly and keep stirring it with other hand. The batter should be no too thin or too thick, something similar to idli batter or jalebi batter, in flowing consistency.

Add fennel seeds with cardamom powder to the malpua batter and mix well again. Now keep this mixture aside for 10 – 15 minutes.

For the sugar syrup┬á- Take a heavy bottom pan, add water and bring it to boil, after it starts boiling add sugar and keep stirring. For malpua we do not need to make one thread consistency sugar syrup but it should be nicely dissolved and little thick. So keep stirring till the sugar dissolves into water nicely and on low flame cook it for about 5 – 7 minutes. Switch off the flame and allow it to cool. Add saffron strands to this mixture. Your sugar syrup is ready now!

For frying the malpua’s┬á- Heat oil / Ghee in a kadai, when the oil is hot then with the help of a┬áladle┬á (ladle full if you prefer a bigger size malpua┬áelse little more than half a ladle) pour the mixture into the kadai to form a pancake.┬áCook on slow to medium heat. Pour it gently from top and the batter will spread on its own into the kadai like a pancake. Remember to cook them on slow to medium flame. Gently turn the side of the malpua to ensure it is cooked from both the sides.

I placed about 3 – 4 malpua┬áin the kadai at one time (I made medium size malpua’s), keep frying them and remove from the kadai when done. Place these malpuas on a kitchen┬á napkin to drain excess oil.

Once all your Malpua’s are ready, put them into the sugar syrup for 5 – 7 minutes.Take them out from the sugar syrup and garnish them with lots of nuts like pistachios and almonds.

This is a traditional┬árecipe, we can eat these malpua’s┬áwith rabri topped on it or with Kheer too. It’s like a heaven for all the sweet lovers.

Do try this recipe this Holi and enjoy it with your loved ones!!

Malpua’s are off to – Holi Hai┬áat My Cook Book, Preethi’s ‘Color N Sweet- Holi Fest’, Cuisine Delights’ Colorful Holi.

{ 8 comments… read them below or add one }

dassana March 3, 2012 at 7:47 PM

wish you and your family a happy holi, anamika.

your pics are making me think of making the malpua at home. i have never made it, coz its soooo sweet…. at least thats how the market ones taste. i avoid making recipes which are loaded with sugar. probably i will make it less sweet.

Reply

madcookingfusions March 3, 2012 at 8:39 PM

Thank you Dassana, I agree with you fully, these are real sweet but once in a while having so sweet stuff is also fine that too during festivals :-). Good excuse though for eating dishes that we normally avoid in daily routine.!!! Please do share your lesser sweet version also whenever you make these.

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ansh March 4, 2012 at 11:42 AM

Came here from the food court on FB. These look delicious!! I have never made them with mava. I usually put a banana in. Bookmarked this recipe to try!

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madcookingfusions March 4, 2012 at 4:01 PM

Thank You Ansh for stopping by! These are real easy to make, I have never tried banana version. You have a lovely space too!!!! Will keep visiting spiceroots too :).

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Chandrani March 5, 2012 at 1:28 PM

Wow..malpua looks so tempting and delicious, Anamika. Thanks for linking my event.

Cuisine Delights
My First Event – “COLOURFUL HOLI”.

Reply

madcookingfusions March 5, 2012 at 2:46 PM

Thank you Chandrani, pleasure is all mine :)..Happy Hosting!

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Nisha March 13, 2012 at 7:04 AM

Awesome yaar … these look great!!
I don’t have any memories of Holi, but I remember loving the malpuas my mom’s best friend from Bihar made.

Reply

madcookingfusions March 13, 2012 at 8:31 PM

Thank you so much for your lovely comments on various recipes :)

Reply

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