Cooking Tips for Malpua
After a peek at this “malpua banane ki recipe," you may be wondering how you get perfect crispy discs
on every try. Well, here’s something you can do:
To avoid your malpua turning rubbery, ensure that you do not overmix the batter and fry it in lukewarm oil or ghee. Frying the malpua at medium heat in hot ghee helps with the crispy outer layer you are hoping to achieve.
To achieve the correct consistency of the malpua, your homemade batter should be pourable with a deep spoon and not exactly runny. If you notice that the batter is a bit thick, you can always add some milk, water or even milk cream. The last addition will transform the dish into another malpua variant that is loved by all, called the malai malpua recipe. Having said that, if you need to create malpuas without the hassle of calculating portion size, then an instant malpua mix can be a quick fix.
To create unique innovations in this malpua rabri recipe, you may substitute whole wheat flour with refined flour for an airy texture. A tip in such a recipe is to add in some saffron water to achieve the same deep yellow colour. Some even add jaggery instead of sugar to give the malpua’s a rich taste.
Malpua is a celebration of textures and flavours. It is more than just a dessert for several people around the country. Its crisp outer edges and soft, fluffy centre, drenched in fragrant sugar syrup, are a must-have the next time you have guests over. To fond memories and festive cheers, here we go!
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