organic गाजर चुकंदर के देशी माल पुड़े recipe
organic गाजर चुकंदर के देशी माल पुड़े recipe 😍 is a medium Indian recipe that serves 4. 150 calories per serving. Recipe by Sunita Ki Rasoi on YouTube.
Prep: 1 hr 10 min | Cook: 40 min | Total: 2 hrs 5 min
Cost: $4.30 total, $1.08 per serving
Ingredients
- 1 medium Carrot (peeled and cut into small pieces)
- 1 medium Beetroot (peeled and cut into small pieces)
- 1 cup Whole Wheat Flour (sifted)
- 2 tablespoons Semolina (Sooji) (optional, adds texture)
- 2 tablespoons Granulated Sugar (for the batter)
- 1 teaspoon Fennel Seeds (lightly toasted)
- 1/2 cup Milk (room temperature)
- 2 tablespoons Ghee (softened, plus extra for frying)
- 2 tablespoons Cashew Nuts (chopped)
- 2 tablespoons Almonds (sliced)
- 1/2 teaspoon Cardamom Powder (ground)
- a pinch Saffron Threads (optional, for color and aroma)
- 1 cup Water (for sugar syrup)
- 1 cup Granulated Sugar (for syrup)
- 2 Cardamom Pods (slit, for syrup)
Instructions
Wash and Peel Vegetables
Rinse the carrot and beetroot under running water, peel them, and set aside.
Time: PT5M
Cut into Small Pieces
Dice the carrot and beetroot into roughly 1‑inch cubes to ensure even cooking.
Time: PT5M
Boil Until Soft
Add the diced vegetables to a pressure cooker with just enough water to cover them. Cook on medium heat for about 2 whistles (≈10‑12 minutes) until very soft.
Time: PT15M
Cool and Blend
Drain any excess water, let the vegetables cool for a few minutes, then transfer to a blender. Blend to a smooth, thick paste.
Time: PT5M
Prepare Dry Ingredients
In a large mixing bowl combine wheat flour, semolina, sugar, fennel seeds, and the carrot‑beetroot paste.
Time: PT5M
Make the Batter
Gradually whisk in milk, stirring continuously to achieve a smooth batter with no lumps. The consistency should be pourable but not runny.
Time: PT5M
Add Ghee and Nuts
Stir in 2 Tbsp softened ghee, chopped cashews, sliced almonds, cardamom powder, and saffron strands. Mix well.
Time: PT5M
Rest the Batter
Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes at room temperature.
Time: PT30M
Prepare Sugar Syrup
In a saucepan combine 1 cup water, 1 cup sugar, slit cardamom pods, and a pinch of saffron. Bring to a boil, then simmer until the syrup reaches a single‑thread consistency.
Time: PT10M
Heat Ghee for Frying
In a kadhai, melt 4 Tbsp ghee over medium heat. Test the temperature by dropping a tiny batter drop – it should sizzle and rise to the surface quickly.
Time: PT5M
Fry the Malpua
Stir the rested batter gently. Using a ladle, pour a small amount into the hot ghee, spreading lightly to a 3‑inch circle. Fry until golden brown on the bottom, then flip and fry the other side.
Time: PT15M
Dip in Syrup
Immediately transfer the fried malpua into the warm sugar syrup for 5‑10 seconds, then lift with the slotted spoon and place on a serving plate.
Time: PT5M
Finish and Serve
Drizzle a little extra ghee over the malpua if desired, garnish with remaining nuts, and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 7 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Milk, Ghee, Cashew, Almond, Gluten
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑purpose flour
- Instead of Granulated Sugar: jaggery
- Instead of Milk: almond milk (will change flavor)
- Instead of Ghee: clarified butter, vegetable oil (less authentic)
- Instead of Cashew Nuts: pistachios
- Instead of Almonds: walnuts
- Instead of Granulated Sugar (for syrup): jaggery
- Instead of Cardamom Pods: cardamom powder
Equipment Needed
- Knife
- Cutting Board
- Pressure Cooker
- Blender or Hand Mixer Jar
- Mixing Bowl
- Whisk or Spoon
- Saucepan
- Kadhai or Deep Frying Pan
- Slotted Spoon
- Plate
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Boiling the carrot and beetroot until fully soft
- Blending to a smooth, lump‑free paste
- Achieving the correct batter consistency (neither too thick nor too runny)
- Resting the batter for 30 minutes
- Frying at the right temperature – medium heat
- Quickly dipping the hot fritters into the sugar syrup
Chef Tips from the Video
- Use organic carrots and beetroot for a brighter color and natural sweetness.
- A pinch of baking powder (¼ tsp) can make the malpua fluffier without changing the flavor.
- For extra aroma, add a few drops of rose water to the syrup.
Troubleshooting
Batter has lumps.
Sift the flour again and whisk vigorously; alternatively, blend the batter briefly.
Malpua turns out soggy.
Ensure the oil is hot enough before adding batter and fry each side until golden; avoid overcrowding the pan.
Syrup is too thick.
Add a tablespoon of warm water and stir; simmer briefly to reach single‑thread consistency.
Syrup is too thin and runs off.
Continue simmering a few more minutes until it coats the back of a spoon.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 4 hours if kept covered.
Make-Ahead Tips
- The batter can be prepared a day ahead and kept refrigerated; give it a quick stir before frying.
- Sugar syrup can be made up to 24 hours in advance and reheated gently before use.
Frequently Asked Questions
What is the cultural significance and history of Carrot & Beetroot Malpua in Indian cuisine?
Malpua is a traditional Indian sweet often prepared during festivals like Holi and Navratri. The carrot‑beetroot version adds a nutritious twist while retaining the festive spirit of offering sweet, syrup‑soaked fritters to deities and guests.
What are the traditional regional variations of Malpua across India?
In North India, malpua is usually made with wheat flour and sometimes flavored with fennel or banana. In Bengal, a rice‑flour version called "Malpua" is served with rabri. The carrot‑beetroot variant is a modern health‑focused adaptation popular in contemporary Indian kitchens.
How is Carrot & Beetroot Malpua traditionally served in Indian households?
It is served warm, drizzled with extra ghee and a light sugar syrup, often accompanied by a cup of chai or as part of a festive sweets platter alongside laddus and jalebi.
During which Indian celebrations is Malpua commonly prepared?
Malpua is especially popular during Holi, Navratri, and Diwali, as well as at weddings and religious gatherings where sweet offerings are customary.
How does Carrot & Beetroot Malpua fit into the broader Indian dessert tradition?
It exemplifies the Indian love for deep‑fried sweets soaked in flavored syrups, similar to gulab jamun or jalebi, while incorporating vegetables to boost nutrition—a growing trend in modern Indian desserts.
What are the authentic traditional ingredients for Malpua versus acceptable substitutes?
Traditional Malpua uses wheat flour, sugar, ghee, and cardamom. Acceptable substitutes include semolina for texture, almond milk for dairy‑free versions, and honey or jaggery instead of refined sugar.
What other Indian dishes pair well with Carrot & Beetroot Malpua?
It pairs nicely with a glass of warm milk, spiced chai, or a side of rabri (sweet condensed milk). For a savory contrast, serve alongside a light vegetable sabzi or dal.
What are the most common mistakes to avoid when making Carrot & Beetroot Malpua at home?
Common errors include over‑cooking the batter, using oil that is not hot enough, and dipping the fritters in syrup for too long, which makes them soggy. Follow the temperature cues and timing in the recipe for best results.
Why does this Carrot & Beetroot Malpua recipe use a pressure cooker for the vegetables instead of steaming?
A pressure cooker softens the carrot and beetroot quickly, preserving their natural sweetness and color while reducing water loss, which results in a richer paste and a more flavorful batter.
Can I make Carrot & Beetroot Malpua ahead of time and how should I store it?
Yes, you can prepare the batter a day ahead and keep it refrigerated. Fry the malpua fresh and dip in syrup just before serving. Store any leftover fried pieces in an airtight container in the fridge for up to 2 days and reheat gently.
What does the YouTube channel Sunita Ki Rasoi specialize in?
The YouTube channel Sunita Ki Rasoi focuses on Indian home‑cooking, offering step‑by‑step tutorials for traditional and modern recipes, with an emphasis on healthy twists and clear, beginner‑friendly instructions.
How does the YouTube channel Sunita Ki Rasoi's approach to Indian cooking differ from other Indian cooking channels?
Sunita Ki Rasoi blends classic Indian flavors with practical health‑focused adaptations, often using everyday pantry items and providing detailed tips on technique, which sets it apart from channels that focus solely on indulgent or restaurant‑style dishes.
Last updated: September 4, 2026
