organic गाजर चुकंदर के देशी माल पुड़े recipe 😍

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

1. Wash and Peel Vegetables

   Rinse the carrot and beetroot under running water, peel them, and set aside.

   Time: PT5M

2. Cut into Small Pieces

   Dice the carrot and beetroot into roughly 1‑inch cubes to ensure even cooking.

   Time: PT5M

3. 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

4. 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

5. Prepare Dry Ingredients

   In a large mixing bowl combine wheat flour, semolina, sugar, fennel seeds, and the carrot‑beetroot paste.

   Time: PT5M

6. 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

7. Add Ghee and Nuts

   Stir in 2 Tbsp softened ghee, chopped cashews, sliced almonds, cardamom powder, and saffron strands. Mix well.

   Time: PT5M

8. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes at room temperature.

   Time: PT30M

9. 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

10. 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

11. 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

12. 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

13. 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