Kheer er Malpoa/ Mawa Malpuaa

In context of cooking, I find there is almost an unwritten rule – “Experience breeds expertise”. From that perspective, I always look forward to learning new recipes, cooking styles and the like from people who have extensive experience in the art of cooking. Not to undermine my contemporaries. We too, can rustle up some wonders with our ingenuity. At the end of the day, we have a lot to learn from each other.

I learnt this recipe from Sujata aunty (my friend Jayita’s mom), an amazing cook and a very adorable person. Apart from constantly encouraging me to lead a fulfilling life, oftentimes she treats us with home cooked delicacies. On New years day, she made this Indian dessert for us. It looked very inviting and tasted delectable. So much so, that my spouse who shies away from anything sweet ended up asking for another serving. 

Malpuaa is an Indian dessert mainly made of flour and semolina, which are mixed with milk to produce a thick batter. Finally fried and soaked in hot sugar syrup and served. But this one is made up of Khoya/Mawa/Kheer (reduced milk)and flour. Anathor variation is using grated Paneer/Chena instead of Khoya. It tastes equally delicious.

Ingredients:

To make Malpuaa :

• Plain Flour- 1cup
• Khoya/Mawa grated-1cup
• Milk (luke warm)-1 and 1/2cup
• White Oil to deep fry
• Ghee-2 teaspoon (for adding flavour)

To make Sugar syrup :

• Sugar- 1cup
• Water-1cup
• Cardamom powder- 1/4 teaspoon

For garnishing :

• Pista chopped- 1/8 cup
• Cashew chopped-1/8 cup
• Almond flakes-1/8 cup

Instructions:

1. In a blender add khoya, flour and luke warm milk. Blend it to a smooth and thick batter (Add the milk in small parts so that the consistency of the final batter remains thick).
2. Pour it in a bowl and let the batter sit for around 20mins
3. To make the sugar syrup, add sugar and water in a pan and let it come to boil. The sugar will dissolve and then boil it for 5 more minutes. Finally add cardamom powder to the syrup. Now the syrup is ready
4. In a frying pan pour enough white oil so that you can deep fry. Add the ghee in oil for better flavour of the “Malpuaa”. Adjust the heat to little less than medium. Then pour one big spoon at a time and fry the both sides till golden. Put it out on a plate.
5. Now, soak each “Malpuaa” into the sugar syrup, each batch for 1-2 minutes and take it out on a serving plate.
6. Garnish it with chopped pista, cashew & almond.
7. Enjoy “Malpuaa” warm or chilled.