Deliciously indulgent Malpuas in a thick syrup served with an excess of rabri on side.
These festivals of course are nothing but an excuse to indulge, and at my home its primarily about rich, heart, lip smacking traditional food. The mal puas have been my childhood favourite and I like to believe that they are best made the way my mom makes them, with no intentions to hurt the many great cooks though. It’s actually like a family recipe that has been transferred from generation to generation, for my Nani makes them exactly the way my mom does and now I’ve learned the trick. The idea and what makes this recipe special is that the malpuas have to be deliciously rich, soft in the middle, slightly crispy along the borders and it should have a melting in mouth texture, and not to forget the thick kesar and cardamom flavoured syrup and a generous dollop of the rabri, it’s a simple bliss trust me. Ps:- I am also sharing a cheat Rabri recipe here, this one’s a quicker and a decent one, for otherwise the best rabri is made by reducing a few litres of milk slowly over low heat , stirring continuously for many hours. Too much of work and not feasible actually, so either buy a good Rabri from a sweets shop or try this comparatively easier version.
Ingredients (Makes 12 Malpuas):
For the Mal Puas:
- 1 ltr full cream milk
- 3/4 cup plain flour
- 1 tbsp Rice flour
- ¼ cup Cashews
- ¼ tsp cardamom pwd
- ½ tsp fennel seeds, powdered
- Some Almonds and Pistachio to garnish
- Ghee or non fragrant vegetable oil for frying, ghee is preferable
For the Syrup:
- ½ cup water
- 1 cup granular sugar
- ½ tsp Cardamom pwd
- A few strands of Saffron
For the Rabri:
- ½ ltr full cream Milk
- ¼ cup condensed milk, sweetened (Milkmaid)
- Some raisins
- ¼ tsp Cardamom pwd
- Start with the rabri : Add milk into a very thick, heavy bottom pan and allow it to reduce stirring occasionally until it is absolutely thick and it starts forming into milk solids. Then stir in the other ingredients reduce for 2-3 mins and keep aside. While it reduces move to next step.
- Then place the milk for Malpuas in a heavy bottom pan and reduce it slowly on medium-low heat, stirring occasionally until it is reduced to about 300 ml. Strain in a mixing bowl and allow the thickened milk to cool down.
- Make a paste of cashews with a little milk and add it to the reduced milk, followed by flour and mix well using a whisk. Then stir in the rice flour, cardamom pwd, fennel seed and keep the mixture aside for ½ an hor while you make the syrup.
- To make the syrup, add the sugar and water in a pan and reduce until you have single string syrup.
- Heat enough ghee in a flat bottom deep pan for frying; slowly drop a small ladle full of the batter into the hot oil. Make sure there is enough oil so that the pua is completely immersed in the oil.
- Flip and fry until the puas are golden on both sides. Then strain and put into the syrup directly. Repeat with the remaining batter and allow the puas to soak in the syrup for 2-3 mins and then serve hot with a garnish of chopped nuts and rabri.
Dos and Don’ts:
- Do replace the milk with 200 gms of Mawa or Khoa and make a smooth batter with some cold milk and remaining ingredients. Traditionally it is ‘mawa ’ that is used in Malpuas.