Holi ke rang Malpue ke sang ......

HOLI Hai!!!! Malpua is a popular sweet to make on the occasion of Holi.They are deep fried pancakes that are commonly served as a dessert.

I tried my hand at this awesome preparation with a slight twist to my mom's recipe at my friend Neha's place today and it came out really good. The Bihari version of this dish has sugar added to the batter prior to frying, while the method prevalent in Orissa has the fritters dipped in syrup after they are fried. Below I have both the recipes explained.

 
Dry Ingrediets:

• All purpose flour (Maida) – 250 g
• Sugar – 100g
• Cardamon powder - 1 tablespoon
• Casews - a small handful cut in small pieces
• Raisins - a small handful
• Grated coconut - 1 table spoons
• Almonds - finely chopped
• Oil - 2 tablespoons
• Baking powder - one pinch

To prepare the batter

• Thickened Milk (Half and Half) - 1 cup / Can use water instead if you are health conscience for less richness, well during Holi.. forget everything and enjoy...once in a while to set your sweet tooth free is good!!

To Fry:

Ghee/vegatable oil for deep frying ( I use a combination of both)

How to make malpua:

Take the half and half milk or Boil the milk till it reduces to 1/2 its quantity 
Pour the milk or water slowly into the mixture , while stirring. 
Add the dry ingredients and mix it well so that there are no lumps.
It should be a smooth pouring consistency.

 

Pour ghee in a pan and heat it on a low flame. Take a full spoon of the mixture and flatten in a round shape in the pan. if it does not come in a circular shape, pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and hard. Fry the malpua on low and medium flame.

When the malpua starts turning golden, take it out on a plate with tissues to absorb the extra oil.  Dipping syrup: (Optional)

• Make a sugar syrup by boiling 2 cups of water with 1 cup of sugar 
• Put a few drops of rosewater
• Dip the malpura in the syrup and lay out on a plate.

Serve hot or cold to your dear ones... this will surely bring a smile on their faces!

Happy HOLI...!!

Sweet Snack special - Sooji ka halwa

This alltime favourite Indian recipe is a nutty sweet made of sugar and Semolina. This is a very healthy snack for kids and reminds me of my childhood when I think of this delicacy.This is a favourite prasad / offering to Indian Gods. A very popular Indian saying - Halwa poori khao , Prabhu ke gun gao... So here we go...

Ingredients:

1. 1/2 cup fine Semolina (Sooji)
2. Sugar (to taste - I put 1/4 cup)
3. 1/4 cup Indian Ghee  ( use sunflower oil for low fat )
4. Water 1 cup ( Warm )

Garnish

1. 1/4 tsp Cardamom powder
2. Handful of Raisins 
3. Handful of sliced roasted almonds
4. Handful of sliced roasted non salted Cashews

Method:

  

Heat ghee in a skillet. Add sooji, raisins and cardamom powder and fry on low flame until it is very lightly golden brown in color. Constantly stir it to ensure even charring at the bottom.

Add sugar and warm water and mix carefully to avoid any lumps.
(As an alternative you can also use milk instead of water to make it richer)

 

 

Cook and stir over medium heat until the water gets completely absorbed. and a thin crust starts forming on the semolina while turning it. Serve it hot.  Decorate with the garnish and enjoy with your kids!

 

Wishing you yummy times ahead!
Pallavi

Microwave Kalakand Recipe

 Microwaveable Recipe for Kalakand - Fast and easy... I got hold of this recipe at a friends house and was amazed at how easy it was to prepare one of the best mouthwatering desserts of India...
I made it for new year and everyone loved it!!

 




INGREDIENTS:

• Ricotta Cheese 14oz / 400g
• 1 stick unsalted butter 4 oz / 115g
• 1 can sweetened condensed milk 14oz / 400g ( Non Fat preferred) 
• Dry milk 1 pouch (Not Fat preferred) 3.2 oz / 90g
• 1 spoon yogurt ( with a little tang)
 

My family likes less sweet hence the above ingredients will do, if you like more sweet add 4-5 teaspoon of finely grained sugar.

Mix all the above in a bowl & microwave for total time of 20 min. However, after every 5 min take it out from the microwave and mix it properly. Once done, pour out on a flat pan and let it cool for about 10 minutes.

Cut squares of equal size and sprinkle chopped almonds, cashews and pistachios and then refrigerate it. 
This can be stored for 3-4 days to be savored after Lunch & Dinners.

Remember always serve to your near and dear ones with a smile...

Enjoy Life! Stay healthy!

I tried the mango version of the kalakand and it came out really well.
 I added about 1 cup of sweetened mango pulp and 1 tablespoon of mango essence in the mix and extended the time for microwave by 5 more minutes.







Pallavi