Instant Gajar Malpua /Carrot Sweet

Ingredients

• 300 g Carrot (peeled and roughly chopped)
• 50 g Beetroot (roughly chopped for natural color)
• 0.5 cup Milk Powder (full‑cream milk powder)
• 2 cup Warm Milk (not too hot, not cold)
• 0.5 cup Fine Semolina (fine grade, sifted)
• 0.5 cup All-Purpose Flour (sifted)
• 2 tablespoon Granulated Sugar (for batter)
• 1 teaspoon Fennel Seeds (lightly crushed)
• 5-6 pods Cardamom Pods (seeds ground to powder)
• 250 ml Desi Ghee (for batter and frying)
• 0.5 teaspoon Baking Powder (double‑acting)
• 1.5 cup Granulated Sugar (for syrup)
• 1.5 cup Water (filtered water for syrup)
• a pinch g Saffron Strands (soaked in a tablespoon warm water)
• 0.5 teaspoon Cardamom Powder (for syrup, added at the end)

Instructions

1. Chop Carrot and Beetroot

   Peel the carrots, cut into roughly equal pieces, and roughly chop the beetroot.

   Time: PT5M

2. Steam Vegetables

   Place the carrot and beetroot pieces in a steamer basket, add water to the pot, cover with a lid and steam for 15 minutes until very soft.

   Time: PT15M

3. Puree the Steamed Veggies

   Transfer the steamed carrot and beetroot to a blender and blend to a smooth, thick puree. If the mixture feels too dry, add a splash of warm milk.

   Time: PT5M

4. Prepare Milk‑Powder Base

   In a mixing bowl, whisk ½ cup milk powder into 2 cups warm milk until completely dissolved and slightly frothy.

   Time: PT2M

5. Make the Batter

   Add the carrot‑beetroot puree, ½ cup fine semolina, ½ cup all‑purpose flour, 2 tbsp sugar, 1 tsp fennel seeds, 5‑6 crushed cardamom pods, 1 tbsp ghee, and whisk continuously to a smooth, lump‑free batter.

   Time: PT7M

6. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 40‑45 minutes at room temperature.

   Time: PT45M

7. Prepare Saffron‑Cardamom Syrup

   In a small saucepan combine 1½ cup sugar and 1½ cup water. Cook on medium‑low flame, stirring until sugar dissolves (about 5 minutes). Add the soaked saffron strands and continue cooking until the syrup reaches a thin oil‑like consistency (another 5 minutes). Finally stir in ½ tsp cardamom powder.

   Time: PT10M

8. Heat Ghee for Frying

   In a flat frying pan, melt enough ghee (about 150 ml) and heat to approximately 120°C. Test the temperature by dropping a tiny batter drop – it should sizzle slowly and rise to the surface.

   Time: PT5M

   Temperature: 120°C

9. Fry the Malpua

   Stir ½ tsp baking powder into the rested batter. Using a ladle, pour a small circle of batter onto the hot ghee, spreading gently to a 3‑4 inch diameter. Cook without moving for 2 minutes, then drizzle a spoonful of hot ghee over the top, and flip. Cook the other side for another 2‑3 minutes until golden and slightly crisp.

   Time: PT10M

   Temperature: 120°C

10. Soak in Syrup

    Transfer the fried malpua to a shallow dish and pour the warm saffron‑cardamom syrup over them. Let them sit for about 30 seconds, then flip once to ensure both sides absorb syrup.

    Time: PT5M

11. Cool and Serve

    Allow the syrup‑soaked malpua to rest for 5 minutes at room temperature, then cut into bite‑size pieces and serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Carrot: sweet potato (color will change)
• Instead of Beetroot: food coloring
• Instead of Milk Powder: powdered milk
• Instead of Warm Milk: plant‑based milk (flavor will change)
• Instead of Fine Semolina: coarse semolina ground in a blender
• Instead of All-Purpose Flour: whole wheat flour (texture will change)
• Instead of Granulated Sugar: jaggery (color will darken)
• Instead of Fennel Seeds: anise seeds
• Instead of Cardamom Pods: ground cardamom powder
• Instead of Desi Ghee: vegetable oil (flavor will change)
• Instead of Baking Powder: baking soda + acid (e.g., cream of tartar)
• Instead of Granulated Sugar: jaggery
• Instead of Saffron Strands: food coloring

Equipment Needed

• Knife
• Cutting Board
• Steamer Pot with Lid
• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Blender or Food Processor
• Flat Frying Pan
• Ladle
• Small Saucepan
• Spatula
• Cooling Plate

Critical Steps — Do Not Skip

• Steaming carrots with beetroot to achieve natural color and soft texture
• Resting the batter for 40‑45 minutes for starch hydration
• Maintaining oil temperature around 120°C for proper puffing and jale formation
• Drizzling hot ghee on top before flipping to lock in moisture
• Briefly soaking the fried malpua in saffron‑cardamom syrup

Chef Tips from the Video

• For an extra fragrant touch, add a few drops of rose water to the syrup.
• If you prefer a thinner malpua, replace the baking powder with a pinch of baking soda and a splash of lemon juice.
• Use a ladle with a small opening to control the size of each malpua for uniform cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat gently before serving

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; lasts up to 1 month. Thaw and warm before serving

Room temperature: Best consumed within 4 hours at room temperature

Make-Ahead Tips

• Steam and puree the carrots and beetroot a day ahead; store refrigerated
• The batter can be prepared and rested overnight for a deeper flavor
• Saffron‑cardamom syrup can be made up to 2 days ahead and kept warm

Frequently Asked Questions