How to make malpua at home malpua recipe in hindi | Make this easy method at home with a soft and tasty Malpua, rainy season will enjoy today

How to make malpua recipe in hindi: Rain showers, hot tea and sweet, crisp Malpua… This is the real taste of Sawan! Making Malpua in the rainy season is not only a matter of taste, but it is a feeling – the fragrance of the childhood kitchen, the sweet call of the mother, and the drops of rain peeping through the window. Malpua is the traditional dessert of North India, especially Bihar, Uttar Pradesh and Rajasthan which are made with great fervor in festivals, rainy weather, special occasions and fasts. Its taste is crisp, full of juice and very wonderful. Let’s know without any delay, the easy method of making Malpua in traditional style at home…

Malpua making materials
For the main batter:
Flour – 1 cup
Semolina – 2 tablespoons
Milk – 1 cup (thick, full fat)
Fennel – 1/2 tsp
Sugar – 1 tablespoon
Cardamom Powder – 1/4 tsp
Baking Soda – 1 pinch (for alternative, crisp)
Ghee – to fry

For syrup:
Chinese – 1 cup
Water – 1/2 cup
Saffron threads-5-6 (optional)
Cardamom – 2 (Kuti)
Rose water – 1 tsp (for alternative, fragrance)

Method of making Malpua
Prepare the batter

Mix maida, semolina, sugar, cardamom powder and fennel in a large pot. Now prepare a smooth solution while adding milk slowly, make sure that there should be no lump. Cover the batter for 30-40 minutes so that the semolina swells. If needed, mix some more milk and make the batter like a solution like pakoras.

Create sugar syrup
Boil sugar and water in a pan and boil it. When a wire syrup is formed (see the syrup between two fingers), then add cardamom, saffron and rose water to it. Turn off the gas and keep the syrup lukewarm.

Malpua fry

Heat ghee in a pan, keep the flame medium. Now take the batter with a bitter and put it in a circular shape in hot ghee (eg pancake). Fry the Malpua until golden and crisp on both sides. Dip the fried Malpua in a straight warm syrup for 1 minute. In this way your Malpua got ready.

Take care of this
The batter is not very thin or thick, otherwise Malpua will not take the right shape. Also keep in mind the syrup, in fact, if there is more thick syrup, then Malpua will not drown properly. If you serve Malpua with rabri or kheer, then this dessert becomes even more rich.