🔴kaanji vada Holi special Maalpua recipe by meal palace

Ingredients

• 2 tablespoons Yellow Mustard Seeds (whole, roasted)
• 2 tablespoons Black Mustard Seeds (whole, roasted)
• 2 tablespoons Fenugreek Seeds (roasted, traditional raai)
• 1 teaspoon Carom Seeds (roasted (ajwain))
• 1 teaspoon Asafoetida (powdered (hing))
• 1 teaspoon Turmeric Powder (ground)
• 1 teaspoon Red Chili Powder (optional, adjust heat)
• 1 teaspoon Black Salt (kala namak, aids digestion)
• 1 teaspoon Chaat Masala (optional for extra tang)
• 1 inch Ginger (fresh, grated)
• 5 liters Water (filtered, lukewarm for fermentation)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Whole Wheat Flour (optional, adds texture)
• 0.25 cup Semolina (optional, for crispness)
• 1 cup Milk (room temperature)
• 2 tablespoons Sugar (for batter sweetness)
• pinch Salt (enhances flavor)
• 0.25 teaspoon Cardamom Powder (ground)
• few Saffron Strands (optional, for color and aroma)
• 2 tablespoons Ghee (melted, adds richness)
• 0.5 cup Oil (neutral oil for deep frying)
• 2 tablespoons Pistachios (optional) (chopped, for garnish)

Instructions

1. Roast Whole Spices

   Heat a pan over medium heat and add yellow mustard seeds, black mustard seeds, fenugreek seeds, and carom seeds. Roast, stirring constantly, until fragrant and lightly browned.

   Time: PT10M

   Temperature: medium heat

2. Grind Spices

   Allow the roasted spices to cool, then transfer to a grinder. Add asafoetida, turmeric, red chili powder, black salt, chaat masala, and grated ginger. Grind to a fine powder, adding a splash of water if needed.

   Time: PT5M

3. Boil and Cool Water

   Bring 5 liters of filtered water to a rolling boil, then remove from heat and let it cool to lukewarm (around 40 °C).

   Time: PT15M

4. Combine Spices with Water

   Stir the ground spice mixture into the lukewarm water until fully dissolved.

   Time: PT5M

5. Ferment the Kaji

   Cover the pot with a clean cloth and let the mixture sit at room temperature for about 6 hours, stirring once halfway through.

   Time: PT6H

6. Strain and Serve

   After fermentation, strain the liquid through a fine mesh sieve into serving glasses. Press the pulp to extract maximum liquid.

   Time: PT10M

7. Optional Flavor Adjustment

   Taste the Kaji and add a little more chaat masala or black salt if needed.

   Time: PT2M

8. Sift Dry Ingredients for Malpua

   In a mixing bowl, sift together all‑purpose flour, whole wheat flour, semolina, and a pinch of salt.

   Time: PT3M

9. Add Sweeteners and Aromatics

   Stir in sugar, cardamom powder, saffron strands, and melted ghee until evenly distributed.

   Time: PT2M

10. Make the Batter

    Gradually whisk in milk, mixing until you obtain a smooth, pourable batter (similar to a thin pancake batter).

    Time: PT5M

11. Heat Oil for Frying

    Heat oil in a deep frying pan over medium heat until it reaches about 350 °F.

    Time: PT5M

    Temperature: 350°F

12. Fry the Malpuas

    Drop spoonfuls of batter into the hot oil. Fry until golden brown on both sides, about 2 minutes per side.

    Time: PT10M

    Temperature: medium heat

13. Drain Fried Pancakes

    Remove the malpuas with a slotted spoon and place on paper towels to absorb excess oil.

    Time: PT5M

14. Prepare Simple Sugar Syrup

    In a saucepan, combine equal parts sugar and water. Bring to a boil over medium heat and simmer until the syrup thickens slightly (about 5 minutes).

    Time: PT5M

    Temperature: medium heat

15. Soak Malpuas in Syrup

    Briefly dip each fried malpua (2‑3 seconds) into the warm syrup, then place on a serving plate.

    Time: PT5M

16. Garnish and Serve

    Sprinkle chopped pistachios or almonds over the syrup‑soaked malpuas and serve alongside the chilled Kaji Vada.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g