Instant Mawa Malpua Recipe
This Instant Mawa Malpua recipe is perfect for when you are looking for a delicious Indian mithai recipe without breaking much sweat over it. Instead, you can quickly make some Bengali malpua using khoya and enjoy some quality time with your family and friends. It needs pretty simple and pantry-staple ingredients like all-purpose flour, sugar, spices and some khoya.
Servings 12 pieces
Equipment
- 1 Mixing Bowl
- 1 Frying Pan
Ingredients
- 1½ cups Maida or All-Purpose Flour
- 50 gms Mawa or Khoya
- 1 Tbsp. Ghee
- A pinch of Salt
- 1 tsp. Saunf or Mouri or Fennel Seeds
- 1 tsp. Black Peppercorns
- 2 Black Cardamoms
- 1½ cups Milk
- 1/2 cup Sugar For Syrup
- 1 cup Water
- 1 tsp Lemon Juice
- Ghee + Refined Oil to Fry.
Instructions
- Mix Sugar and Water, and boil it to make a syrup. Add lemon juice to avoid crystalization. Keep it aside.1/2 cup Sugar, 1 cup Water, 1 tsp Lemon Juice
- Now, if you are using Khowa or Mawa, then mash it very nicely in a mixing bowl, till it becomes smooth in texture. If you are using khowa kheer, use the back of the spoon to make it smooth50 gms Mawa or Khoya
- To this, add Maida or Flour, Salt and Ghee. Mix everything very well1½ cups Maida or All-Purpose Flour, A pinch of Salt, 1 Tbsp. Ghee
- Now, half crush the Fennel Seeds, Peppercorns and Black Cardamom Seeds. Now, mix it into the Maida mix1 tsp. Saunf or Mouri or Fennel Seeds, 1 tsp. Black Peppercorns, 2 Black Cardamoms
- Now, gently add the milk into the mix and keep mixing it into a slurry. The batter has to be of the consistency like Shinni prosad or like that of the Besan slurry we make for deep-frying1½ cups Milk
- Now, heat Ghee + Oil in a deep-frying pan. Pour 1 Tbsp. of the batter at a time. Do not try to spread it, let it flatten on its own while keeping the heat on medium-high. Once they turn golden, turn them and fry both sides well.Ghee + Refined Oil to Fry.
- Once done, dunk them into the Sugar syrup. Remove it from there after 2-3 minutes.