Skip to main content

MALPURI A DELICIOUS, SWEET, FRAGRANT KONKANI DEEP-FRIED DESSERT

By

 


Malpuri / Malpua / Malapua / Malpura Sweet Delicious Konkani Dessert

Ingredients:


     1)    Bombay rava (fine wheat semolina) – 400 gm.
     2)    Maida (white wheat flour / all-purpose flour) – 100 gm.
     3)    Sugar – 250 gm.
     4)    Milk – 500 ml.
     5)    Water – 500 ml.
     6)    Cardamom pods – 6 Nos.
     7)    Saffron – 2 pinches
     8)    Oil to deep fry (cooking oil / ghee / hydrogenated vegetable oil) – 500 ml.
     9)    Powdered sugar for dusting (optional) – 100 gm.

To prepare:

          Put a thick bottomed pan on medium heat. Tip in the rava. Stir continuously so that the rava heats up without browning or burning in the least. As soon as the rava is uniformly hot, switch off the heat (there is no need to roast the rava, but only to heat it up so that the puris become soft and fluffy without adding any baking powder or other raising agent).

Crush the cardamom and transfer to a mixing bowl. Tip in the maida, the heated rava, the sugar, the saffron, the milk and the water. Use a blender to beat the mixture thoroughly (or just grind it for 10 seconds in your food processor). Let the batter rest for 4 hours.

To make:

          Set a deep, thick cast-iron wok or non-stick wok on high heat. Pour in the cooking oil. Use a ladle (of 125 ml. capacity) to stir the batter thoroughly. As soon as the oil is hot (it should not smoke), stir the batter and pour a ladleful in the center. The malpuri will rise beautifully.

          Use a perforated spatula to splash the hot oil carefully over the risen puri. Once it rises fully, gently flip it over. A minute later, turn down the heat a bit and lift out the puri. Drain off the excess oil. Deep-fry the rest of the malpuris likewise, taking care to stir the batter each time. You may have to adjust the heat to keep the oil from overheating.

Malpuri / Malpua / Malapua / Malpura Sweet Delicious Konkani Dessert

          Serve warm or cold. They are equally delicious either way and taste even better the second day.

Enjoy!!!

Notes:

     1)    I have used just enough sugar in the batter for the perfect mildly sweet taste and softness so that you can enjoy many many more puris. If you like them sweeter, please dust the powdered sugar over the hot puris and enjoy!

     2)    If you like to have a crispy golden frill around your malpuri, just add half a cup more water to the batter. The thinner batter makes thinner puris.


     3)    The most important ingredient in malpuri which lends it its golden colour, richness and aroma is saffron. Take care to use original good quality saffron since duplicate shredded coloured paper saffron is plentiful in the market.

Comments

Post a Comment

Popular posts from this blog

BRINJAL ROAST – VAINGANA BHAJJA PITTO (VEGAN + GLUTEN FREE)

By
  The eggplant or the brinjal is an indispensable ingredient in my kitchen. We grow at least four varieties of eggplant in our garden as my son just loves it. I make a dozen dishes or so using brinjal. Of them, brinjal roast, which is called vaingana bhajja pitto in Konkani, is the most delicious, and I cook it every week for my family. This time, I have used the long green brinjal which grows well even in the rainy season, but just about any variety will do fine for this mouthwatering dish. Organic brinjals freshly plucked from our garden. Traditionally, tamarind is used to infuse tanginess in the dish. For this recipe, however, I have used our organic grape tomatoes with far better results. If grape tomatoes are not available, just use regular tomatoes or a bit of tamarind, or some dry mango powder. Before making the brinjal roast, we need to make the bhajja pitto (mixed roast powder). This powder is easy to make and can be stored in airtight containers. A batch of bhajja pi...
Post a Comment
Read more

PUMPKIN OLAN – A DELICIOUS, MILD, SOUPY CURRY (VEGAN + GLUTEN FREE)

By
  Pumpkin is one of my husband’s favorite vegetables. Mine too. So often, I make several pumpkin dishes, no matter whether the pumpkins are tender or mature. I had planted some cowpeas in our garden. This morning, I saw my husband bring in a nice pumpkin. I quickly went out and collected a few cowpea beans. There were fresh coconuts in the kitchen. Soon, our favorite pumpkin olan was boiling away and we had it for lunch. Absolutely delicious! Here is the recipe. Pumpkin Olan Pumpkin Olan A delicious, mild, soupy pumpkin curry.   Cuisine Indian ,  Kerala   Prep Time 10   minutes   Cook Time 20   minutes   Servings  servings INGREDIENTS 350   gm   pumpkin   (peeled and deseeded) 1   cup   thick coconut milk   (250 ml) (see note) 2   cups   thin coconut milk   (500 ml) (see note) 40   gm   fresh cowpea beans   extracted from mature cowpea bean pods 2   tender cowpea bean ...
Post a Comment
Read more