Food-Zine-October-2021-Issue

INGREDIENTS: • Take maida, rava and sugar in a large mixing bowl. Add saunf powder and cardamom powder. • Add milk or rabri and mix well, ensuring there are no lumps in the batter. • Add water as required and mix well till smooth. • Make sure the batter is of pouring consistency. • Whisk the batter for at least 5 minutes before covering and letting it resting for 30 minutes. • Heat LITE HOUSE Rice Bran Oil in a deep-bottomed pan. • Pour the batter into the hot oil. Once the malpua starts to float, splash oil over it. • Press each malpua with a perforated spoon gently. The malpuas will puff up like a poori. • Fry both sides till they turn golden brown. • Drain the malpuas onto a kitchen towel to remove excess oil. • Soak the malpuas into hot sugar syrup. • Rest for 10 minutes, making sure both sides of the malpua are soaked well. • Serve malpuas hot with rabri and garnish with nuts. Malpua/Malpura This pancake-like dessert in combination with rabri is hugely popular. This recipe is also known as Bengali malpua or instant malpua as it is prepared with normal milk and is much faster to make as a result. METHOD: 1 INGREDIENTS: FOR MALPUA: • 1 cup maida • ½ cup rava/suji • ¼ cup sugar • ½ tsp saunf, powdered • ¼ tsp cardamom powder • 1½ cup milk/rabri • Water as required • LITE HOUSE Rice Bran Oil for deep frying • Rabri for serving • Dry fruits for garnishing FOR SUGAR SYRUP: • 1 cup sugar • ½ cup water • ¼ tsp cardamom powder • A few threads of saffron