Malpua Recipe बिना ख़राब हुए 100%एकदम नरम रसीले आटे का मालपुआ का बहुत ही आसन तरीका Atta Malpua Recipe

Ingredients

• 1/3 cup Fine Semolina (Suji) (sifted; if using coarse semolina, pulse in a blender first)
• 1 tsp Cardamom Powder (freshly ground for best aroma)
• 1 tsp Chaat Masala (adds a subtle tangy flavor; optional if you prefer pure sweet)
• 2 tbsp Unsalted Butter (softened, cut into cubes)
• 2 tbsp Milk Cream (Malai) or Khoya (adds richness; if unavailable, use fresh cream)
• 1.25 cup Warm Milk (lukewarm, about 30‑35°C; add gradually)
• 2 cup Vegetable Oil (for deep frying; use neutral oil like canola or sunflower)
• 1 cup Granulated Sugar (for syrup)
• 1 cup Water (for syrup)
• a pinch Saffron Strands (optional, for color and aroma)
• 1/2 tsp Cardamom Powder (for syrup) (adds fragrance to syrup)
• 2 tbsp Chopped Pistachios (for garnish; optional)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the fine semolina, 1 tsp cardamom powder, 1 tsp chaat masala, and a pinch of salt if desired.

   Time: PT3M

2. Add Fats

   Add the softened butter and 2 tbsp milk cream (or khoya) to the dry mix. Rub the mixture between your fingertips until it resembles a coarse crumb.

   Time: PT2M

3. Make the Batter

   Gradually pour the warm milk (about 30‑35°C) into the bowl, stirring continuously to form a smooth, thick batter. The batter should be thick enough that a spoonful drops slowly without spreading too fast.

   Time: PT5M

4. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 15 minutes at room temperature.

   Time: PT15M

5. Prepare Sugar Syrup

   In a small saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil over medium flame, then add a pinch of saffron strands and 1/2 tsp cardamom powder. Simmer for 2‑3 minutes until the syrup is slightly sticky but not thick.

   Time: PT5M

   Temperature: Medium flame

6. Heat Oil for Frying

   Pour about 2 cups oil into the deep frying pan and heat over medium flame. Test the temperature by dropping a tiny batter droplet; it should sizzle and rise to the surface quickly.

   Time: PT3M

   Temperature: Medium flame

7. Fry the Malpua

   Using a ladle or spoon, drop a small round of batter into the hot oil. Fry for about 1½‑2 minutes on each side until golden‑brown and crisp on the edges.

   Time: PT10M

   Temperature: Medium flame

8. Soak in Syrup

   Immediately transfer the fried malpua to the warm sugar syrup. Let it sit for 10‑15 seconds, then lift with the slotted spoon and place on a serving plate.

   Time: PT5M

   Temperature: Warm

9. Garnish and Serve

   Sprinkle chopped pistachios over the hot malpua. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

8 g

Carbohydrates

95 g

Fat

22 g

Fiber

2 g