Malpua recipe | मालपुआ की आसान रेसिपी | 3 Types of Malpua | Holi special | Chef Ranveer Brar

3 TYPES OF MALPUA – Here you go! My Malpua Paakshala for you all as a a Holi treat 🙂

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3 TYPES MALPUA
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2

Ingredients
For Mawa Batter
1 cup Refined flour, मैदा
1 tbsp Semolina, सूजी
2 tbsp Curd, दही
250 gms Mawa, मावा
Salt to taste, नमक स्वादअनुसार
⅓ cup Water, पानी
½ tsp Black peppercorns, crushed, काली मिर्च के दाने
¼ tsp Fennel seeds, crushed, सौंफ
1 tsp Saffron water, केसर का पानी
½ tsp Baking soda, बेकिंग सोडा
¼ tsp Oil, तेल

For Condensed Milk Batter
1 cup Refined flour, मैदा
1 tbsp Semolina, सूजी
2 tbsp Curd, दही
½ cup Condensed milk, कंडेंस्ड मिल्क
Salt to taste, नमक स्वादअनुसार
½ cup Water, पानी
½ tsp Black peppercorns, crushed, काली मिर्च के दाने
¼ tsp Fennel seeds, crushed, सौंफ
1 tsp Saffron water, केसर का पानी
½ tsp Baking soda, बेकिंग सोडा
¼ tsp Oil, तेल

For Milk powder Batter
1 cup Refined flour, मैदा
1 tbsp Semolina, सूजी
2 tbsp Curd, दही
½ cup Milk powder, मिल्क पाउडर
Salt to taste, नमक स्वादअनुसार
½ cup Water, पानी
¼ cup Milk, दूध
½ tsp Black peppercorns, crushed, काली मिर्च के दाने
¼ tsp Fennel seeds, crushed, सौंफ
1 tsp Saffron water, केसर का पानी
½ tsp Baking soda, बेकिंग सोडा
¼ tsp Oil, तेल

For Sugar Syrup
1 ½ cups Water, पानी
2 cups Sugar, चीनी

For Rabdi
500 ml Milk, दूध
200 gms Mawa, मावा
1-2 tbsp Saffron water, केसर का पानी
½ cup Sugar, चीनी
1-2 tbsp Prepared thandai paste, तयारी की हुई ठंडाई पेस्ट
Few Saffron strands, केसर

For Thandai Paste
2 tbsp Melon seeds, soaked, मगज
15-18 Almonds, soaked & peeled, बादाम
15-18 Cashew Nuts, soaked, काजू
2 tsp Black peppercorns, काली मिर्च के दाने
Few Saffron strands, केसर
2 tbsp Fennel seeds, soaked, सौंफ
2 tbsp Poppy seeds, soaked, खसखस
8-10 Pistachios (soaked & peeled) पिस्ता

Ghee for frying, घी

For Garnish
Prepared Rabdi, तैयार की हुई रबड़ी
Almonds, sliver, बादाम
Pistachios, sliver, पिस्ता
Rose petals, गुलाब की पंखुड़ियाँ
fresh Mint sprig, पुदीने के पत्ते
Silver vark, चांदी का वर्क

Process
For Mawa Batter
In a bowl, add refined flour, semolina, curd, mawa, salt to taste, water and make a smooth batter.
Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
Keep it aside for 25-30 minutes for resting.

For Condensed Milk Batter
In a bowl, add refined flour, semolina, curd, condensed milk, salt to taste, water and make a smooth batter.
Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
Keep it aside for 25-30 minutes for resting.

For Milk Powder Batter
In a bowl, add refined flour, semolina, curd, milk powder, salt to taste, water and make a smooth batter.
Add crushed black peppercorns, fennel seeds, saffron water, baking soda, oil and mix everything well.
Keep it aside for 25-30 minutes for resting.

For Sugar Syrup
In a small sauce pot, add sugar, water and cook on moderate heat.
Once sugar syrup is in one string consistency, turn off the flame and keep it aside for further use.

For Rabdi
In a kadai or sauce pot, add milk, mawa and give a quick boil.
Add saffron water, sugar and stir it well.
Add prepared thandai paste and cook it until it thickens.
Transfer it in a bowl and garnish it with saffron strands.
Keep it in the fridge to chill.

For Thandai Paste
In a grinder jar, add soaked melon seeds, almonds, cashew nuts, black peppercorns, saffron strands, fennel seeds, poppy seeds, pistachio and grind it in a coarse paste.
Keep it aside for further use.

For Malpua
In a flat pan, add ghee, once it’s hot, add batter and fry it until golden in color.
Dip it in the sugar syrup and let it soak for a few minutes.
Transfer it to a serving dish and serve it with chilled rabdi.
Garnish it with almond slivers, pistachio slivers, rose petals, mint sprig and silver vark.
Serve chill.

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