MALPUA- THE OLDEST DESSERT OF INDIA

Indian cuisine is well known for its diversified flavours and more than 8000 years of history. Malpua, previously known as appua was mentioned in Rigveda, the oldest veda. Thus, continuing the oldest Indian mithai legacy. Malpua is a live example of how food connects different geographical regions and creates bondage between them. This is very popular in India, Bangladesh, Nepal, and Pakistan. Recipes vary slightly from region to region. History apart, it is also considered as god's favourite dessert and an indivisible part of chappan bhog during 'sanja alati' of Mahaprabhu Jagganth,Puri. Preparation is done with a simple batter often adding fresh fruits and dipped in cardamom or fennel seasoned sugar syrup. Though, it is enough to satisfy your sweet tooth but the combination with rabri takes it to the next level. You can also try it with spicy aloo kosa (baby potato fried with spicy masala).

INGREDIENTS:

• All-purpose flour/ maida, 1 cup

• Sooji/semolina, 1/4th cup

• fennel seeds, 2 tsp.

• Powdered sugar, 1 tbsp.

• Cardamom powder, 1/2 tsp.

• baking soda, 1/2 tsp.

• salt to taste

• Milk, 1 1/2 cup

• Sugar, 1 cup

• Water, 1 1/2cup

INSTRUCTION:

Batter preparation

• Take maida, sooji, powdered sugar, cardamom powder, baking soda, salt,1 tsp. fennel seeds in a container and mix.

• Add milk and make a thin to running consistency batter.

• Keep it aside for 30-45 mins.

• After 30-45 mins check the batter and add some milk if required.

Sugar syrup

• Take 1 cup sugar. Add water and wait till one boil.

• Lower flame and add 1 tsp. fennel seeds.

• Cook till the syrup thickens.

Final preparation

• Heat oil on low flame

• Take some batter in a round spoon and add to oil.

• Wait till the lower side becomes golden and crispy. Then turn other side cook for another 3 min.

• Dip the fried malpua into warm sugar syrup for 1 min and It's ready.

• NOTES:

• While frying maintain low temperature.

• Don't add more suji as it will make the malpuas thick.

• You can add coconut/ banana to make it more tasty.

• Don't turn malpuas frequently while frying, to avoid breaking.

• If planning to store for more than a day, add few drops of lemon juice to sugar syrup.

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