In Punjab No monsoon or rainday is complete without kheer, poorhay , malpura or malpua , gulgullay .
Malpura or Malpua is most popular dessert in northindia without it our punjabi teej was impossible.
What is malpua?
Actually, Traditional recipe is fried pancakes with crisp edges , soft center and drenched in sugar syrup !
Malpua Have flavour of fennel, cardamom and saffron.
Malpua are of different kinds in different states. In UP and Rajasthan they didn’t soaked in sugar syrup. In Bihar and Orissa they add bananas in their batter.
Today i made my version of malpua
A Doughnut malpua !!
Identic basic ingredients but different way to make .
- Doughnut Cutter
- 1 Cup Whole wheat flour
- 1/2 Cup khoya
- 1 Cup Milk
- 1 Tbsp sugar
- 1 Tsp Fennel seeds or powder
- 1 Tsp Baking powder
- 1/3 Tsp Baking soda
- Desi ghee (Frying)
- 1 Cup sugar
- 3/4 Cup Water
- 4 Green Cardamom
- a few saffron strands
- 1.Take a bowl . Add wheat flour, sugar, fennel, khoya , baking powder and baking soda together. Mixed all ingredients well .
- 2. Add milk and knead the soft dough. Let them rest at least 15 minutes.
- 3. Take a dough, roll a thick large chapati . Cut with help of doughnut cutter .
- 4. Heat ghee in a pan . Start frying it . Fry until it’s golden brown and flip the other side until golden brown. The outer crust is crispy and inner is soft.
- 1. In sauce pan add water and sugar. Let the suagr dissolve completely. Add saffron and cardamom. Simmer it 2-3 minutes.
- 1. Once all doughnut and syrup are ready . Plunge the doughnut in sugar syrup. Soak each side minimum 30 seconds.
- 2. Taadddaaa!!! Doughnut are ready to gulp .
The ghee should be dim hot . Don’t fry doughnut in very high flame . They will be raw from inside . The sugar syrup should be hot when you dipped the doughnut.