Malpua recipe मालपुआ की आसान रेसिपी 3 Types of Malpua Holi special

For Mawa Batter

• In a bowl, add refined flour, semolina, curd, mawa, salt to taste, water and make a smooth batter.
• Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
• Keep it aside for 25-30 minutes for resting.

For Condensed Milk Batter

• In a bowl, add refined flour, semolina, curd, condensed milk, salt to taste, water and make a smooth batter.
• Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
• Keep it aside for 25-30 minutes for resting.

For Milk Powder Batter

• In a bowl, add refined flour, semolina, curd, milk powder, salt to taste, water and make a smooth batter.
• Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
• Keep it aside for 25-30 minutes for resting.

For Sugar Syrup

• In a small sauce pot, add sugar, water and cook on moderate heat.
• Once sugar syrup is in one string consistency, turn off the flame and keep it aside for further use.

For Rabdi

• In a kadai or sauce pot, add milk, mawa and give a quick boil.
• Add saffron water, sugar and stir it well.
• Add prepared thandai paste and cook it until it thickens.
• Transfer it in a bowl and garnish it with saffron strands.
• Keep it in the fridge to chill.

For Thandai Paste

• In a grinder jar, add soaked melon seeds, almonds, cashew nuts, black peppercorns, saffron strands, fennel seeds, poppy seeds, pistachio and grind it in a coarse paste.
• Keep it aside for further use.

For Malpua

• In a flat pan, add ghee, once it’s hot, add batter and fry it until golden in color.
• Dip it in the sugar syrup and let it soak for a few minutes.
• Transfer it to a serving dish and serve it with chilled rabdi.
• Garnish it with almond slivers, pistachio slivers, rose petals, mint sprig and silver vark.
• Serve chill.