Tuesday, February 8, 2011

Malpua (Pancakes in sugar syrup)


 Malpua is popular in West Bengal, Bihar and Maharashtra where it is served during festivals along with other sweets. The batter for malpua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, Other variations of malpua use pineapples or mangoes instead of bananas. Bengali and Odiya malpua is traditionally made only with thickened milk.  Malpua is a popular sweet to make on the religious occasion of Holi.  Malpua is served by a jagannath tempel in ahmedabad daily as prasaad. I started making this because my Hubby likes it very much and my son also likes it very much. And i'm sure most of the sweet eaters likes this. So here is the recipe.

1 cup sooji(semolina)
1/2 cup plain flour(maida)
1/2 tin condensed milk(from 395gm tin)
3 table spoons finely crumbled paneer
1 pinch salt
1 and 1/2 pinch baking powder
1 & 1/3 cup water
For Garnishing:-
1 table spoon pistachio flakes
1/2 tea spoon cardamom powder
Ghee for frying
For Sugar Syrup:-
1 and 1/2 cup sugar
1 cup water
1 to 2 pinches cardamom powder

1) In a vessel take water, add sugar in to it, let it boil for 5 to 8 minutes, by
stirring inbetween,till the thread consistency  (see the photo for reference)
 and add pinch of cardamom powder
2) In a bowl take sooji,add 1cup water and mix well,keep aside for 20 minutes
3) In to sooji batter add maida, pinch of salt, paneer, condensed milk and beat up to
a pouring consistency batter..(not very thin, see photo for reference),add pinch of baking powder at last
and mix well.,take care that no lumps should form..it should be a very smooth batter.
4) Heat ghee in a kadhai on medium flame, when it is hot pour the batter with the help of a spoon in to
it in a round shape,fry till golden in color , remove on a paper napkin
5) And finally add malpuas in the syrup keep it for 1/2 to 1 minute and remove it  into a serving dish
garnish with pistachio flakes,cardamom powder and saffron strands.Best when served hot.


Sugar Syrup:-

Check for one thread consistency

How to pour the batter in Ghee:-

Adding the fried Malpua puris in Sugar syrup and the Malpuas are ready:-

Malpuas Ready

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Monday, February 7, 2011

vermicelli kheer (Payasam)

Vermicelli Kheer

Vermicelli Kheer is all time favorite in my family. My mother makes vermicelli kheer very often for prasadam.Specially on the Hindu holy day of Chaitra shukla Pratipada known as Gudi Padwa(the beginning of the New year according to the Lunisolar Hindu Calender.  As it is all time favorite for most of the sweet eaters here is the recipe.
(For 1 Bowl)  
Ingredients :-
1 hand full of roasted vermicelli Strands (see thephoto bellow for referance)
1tbsp Ghee
3/4 cup of water
1 & 1/2 cup of full cream warm milk
4 tbsp sweetened condensed milk
1 tbsp sugar( can change the sugar quantity as per taste as we r using sweetened condensed milk)  
4 pinches Cardamom powder and few saffron strands
3 to 4 cashews,almonds, charoli(optional)
Method:- Following are the steps
step -1  In a vessel add ghee , let it become warm add pieces of 2-3 cashews and almonds roast for 1/2 minutes.
step - 2  add vermicelli strands roast for 1/2mints and add water..let it boil for 3 mints
step - 3  add 1 cup of warm milk(u can make the milk warm for 30 secs in microwave) let it boil for 5 minutes
step - 4  add condensed milk by stirring slowly till it get dissolved in the milk. Let it boil till it come to the semi thick consistency, during this boiling stir in between so it wont get stick to the bottom (see the photos for consistency.,do not make it too thick as it will become  thicker when it cools down) Crush the saffron strands in and let it boil once and turn off the flame.
step - 5 add cardamom powder stir it and pore in a bowl  and decorate with cashew pices, charoli(optional) and almond flakes.( we can make the cardamom powder by rolling the cardamom seeds and a few pinch sugar with a roller..it gives fresh fragrance)