Malpua can be enjoyed just as it is, or served with Apple Rabdi or Custard Apple Rabdi. Do give it a try. Mostly, Mawa Malpua is eaten warm and they have this crisp, gooey texture which pleases the palate whenever you eat it. Though during festivals like Holi, Diwali or Rakshabandhan, Mawa Malpua can be bought from the shop, it is so much fun to make them at home and see these yummy golden delights getting fried! Every time I make a batch of warm Mawa Malpua, they get cleaned up instantly, because my entire family loves them. For all the festive meals, you could serve Mawa Malpua as a dessert or a sweet. Do read its recipe and make Mawa Malpua pretty soon!
Here is a video recipe to make Mawa Malpua
Kesar rabdi recipe is here.
- Method of preparation
- Add sugar, cardamom, saffron and water in a pan.
- Cook till the syrup is of one string consistency.
- Keep aside
- Mix half of the warm milk and khoya in a bowl.
- Mix till khoya is combined.
- Add half of the maida and mix to make a smooth paste.
- Add the remaining maida and make a smooth paste.
- Add sugar, saunf, salt and baking powder.
- Mix well.
- Add the remaining milk and mix well.
- Keep aside for 10 minutes.
- Heat ghee in a shallow pan.
- Mix the batter and pour a small ladle full ( approx 2 tbsp ) in the hot ghee. ( The ghee should not be too hot )
- Simmer the heat to low and fry the malpua on both the sides till golden brown.
- Remove from ghee and dip in the sugar syrup for 2 minutes.
- Serve hot as such or with kesar rabdi.