Mawa Malpua Recipe – Rajasthani Mawa Malpua Recipe

    mawa malpua recipe

    Mawa Malpua Recipe – Rajasthani Mawa Malpua Recipe

    Mawa malpua is a traditional recipe that can be made very easily. Malpua is a very popular sweet dish and is like a pancake. Malpua and Kheer are served as a tradition after any religious ceremony or any auspicious day. Malpua is made in many different styles and different flavors. Some people also use rice flour instead of wheat or maida.

    Malpua is fried and dipped in sugar syrup and then served with kheer. Today we are making malpua using milk, mawa and refined flour and you will surely like this delicious twist to the recipe. So, try out this easy version of mawa malpua with step-by-step pictures. Enjoy!

    Directions

    Getting ready:

    Pour milk in a vessel and place it on flame. Let it simmer. Turn off the flame, once it turns lukewarm.

    mawa malpua recipeMaking:

    Take crumbled mawa in a big mixing bowl and add little lukewarm milk into it. Whisk until the batter turns smooth. You can churn it in mixer grinder as well. Now add refined flour into it. Mix it well. Keep adding lukewarm milk in small portions and prepare a lump-free batter. Consistency of the batter should be as required for making jalebis. Batter for malpua is now ready.

    mawa malpua recipe

    Prepare sugar syrup for malpua. Take a vessel and add sugar to it along with a cup of water. Turn on the flame. Let it simmer until the sugar dissolves completely. Then cook it for 1-2 minutes more. Sugar syrup should have sticky consistency as required for making gulab jamun. Sugar syrup is now ready. Turn off the flame.mawa malpua recipe
    Pour enough ghee in a pan to deep fry the malpuas. Turn on the flame. Let the ghee melt completely. Pour a spoonful of batter into the ghee. Place as many as malpuas as possible into the pan.mawa malpua recipe
    Once the malpua is cooked from beneath, it will start floating on the ghee. Flip its side and cook it from another side as well. Fry the malpua until they turn golden brown in color. Keep the flame on medium. When the malpua are fried aptly then lift it with the help of 2 spatulas. Press it gently to squeeze out the excess ghee from the malpua. Transfer it on kitchen paper towel. Likewise, fry the rest of the malpuas until the batter is utilized completely.mawa malpua recipe
    Drop the malpuas in sugar syrup. Let them drenched in syrup for about 3-4 minutes until they absorb the syrup completely. Take them out on a plate. Malpuas are now ready to serve.

    mawa malpua recipeServing:

    Garnish these mouth-drooling and luscious malpuas with some thinly sliced pistachios and serve them either hot or chilled along with rabdi and enjoy. Keep them in refrigerator and relish eating for 3-4 days.

    Mawa Malpua Recipe - Rajasthani Mawa Malpua Recipemawa malpua recipe
    Author: 
    Recipe type: Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Milk – 2 cups
    • Mawa – 1 cup (crumbled)
    • Sugar – 1.5 cup
    • Refined flour – 1 cup
    • Pistachios – 7-8
    • Green cardamom – 4 (crushed)
    Instructions
    1. Pour milk in a vessel and place it on flame. Let it simmer. Turn off the flame, once it turns lukewarm. Take crumbled mawa in a big mixing bowl and add little lukewarm milk into it. Whisk until the batter turns smooth. You can churn it in mixer grinder as well. Now add refined flour into it. Mix it well. Keep adding lukewarm milk in small portions and prepare a lump-free batter. Consistency of the batter should be as required for making jalebis. Batter for malpua is now ready.
    2. Prepare sugar syrup for malpua. Take a vessel and add sugar to it along with a cup of water. Turn on the flame. Let it simmer until the sugar dissolves completely. Then cook it for 1-2 minutes more. Sugar syrup should have sticky consistency as required for making gulab jamun. Sugar syrup is now ready. Turn off the flame.
    3. Pour enough ghee in a pan to deep fry the malpuas. Turn on the flame. Let the ghee melt completely. Pour a spoonful of batter into the ghee. Place as many as malpuas as possible into the pan.
    4. Once the malpua is cooked from beneath, it will start floating on the ghee. Flip its side and cook it from another side as well. Fry the malpua until they turn golden brown in color. Keep the flame on medium.
    5. When the malpua are fried aptly then lift it with the help of 2 spatulas. Press it gently to squeeze out the excess ghee from the malpua. Transfer it on kitchen paper towel. Likewise, fry the rest of the malpuas until the batter is utilized completely. Drop the malpuas in sugar syrup. Let them drenched in syrup for about 3-4 minutes until they absorb the syrup completely. Take them out on a plate. Malpuas are now ready to serve.
    6. Garnish these mouth-drooling and luscious malpuas with some thinly sliced pistachios and serve them either hot or chilled along with rabdi and enjoy. Keep them in refrigerator and relish eating for 3-4 days.

     

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