Healthy Holi Recipes: Malpua at Grand Mercure Bangalore

Malpua 

Ingredients:

3 cups of fine multigrain flour
1 cup fine semolina
2 cups grated jaggery
1 no banana
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Tablespoon curd
Pinch each of salt and soda.

Method:

Place the flour and the semolina in a pot with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7
minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a
warm place.

The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the
pouring consistency. Add and blend in it the pinch of soda and juice lime.
Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the
ready batter into the heated ghee.

Fry to a golden brown colour on both sides. While frying splash to make it
porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Thus fry – Malpuas can be stored for a week or so.

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