RABRI MALPUA

Malpua is an Indian dessert made for special occasions! Fried pancakes flavored with fennel and cardamom are dunked in a sugar syrup.

An exotic pancake dessert snack which is hugely popular for the combination of malpua with rabri.

basically the batter of malpuva recipe varies to region to region and it is prepared with khoya, rabri, evaporated milk, normal milk and even with fruits like banana, pineapple and mangoes. 

this is a simpler version of malpura recipe and in this recipe i have used normal milk and mixed with all-purpose flour or maida

i have used the milk to combine with maida, rava to form thin batter which is then poured into hot ghee or oil. later it is then dipped in sugar syrup which gives it a crunchy and crispy texture.

I made this recipe with pure amrutam ghee .

INGREDIENTS:

  • Sugar Syrup
  • 1 cup granulated white sugar 200 grams
  • 3/4 cup water 6 oz/180 ml
  • 4 green cardamoms
  • few saffron strands
  • 1 teaspoon lemon juice

  • Malpua
  • 1 cup all purpose flour
  • 1 teaspoon fennel seeds slightly crushed
  • pinch salt
  • 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  • oil or ghee for frying

INSTRUCTIONS:

  1. Malpua
  2. 1 cup all purpose flour
  3. 1 teaspoon fennel seeds slightly crushed
  4. pinch salt
  5. 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  6. oil or ghee for frying
  7. Make the sugar syrup
  8. Make the sugar syrup by mixing 1 cup sugar with 3/4 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and saffron strands.
  9. Let the sugar dissolve, this take around 2-3 minutes. Once the sugar dissolves,  add lemon juice and let the syrup simmer for around 3 minutes more until it becomes sticky.
  10. Don’t look for any string consistency here, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.
  11. Make the malpua
  12. To make the batter for the malpua, add flour, Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.
  13. Start adding warm milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency.
  14. If your looks very thick, add more milk to have a pouring consistency. Let the batter rest for 15 to 30 minutes.
  15. Heat enough oil or ghee in a wide pan on medium heat. You don’t need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it. I filled with pan with oil and then added 2 tablespoons ghee to it. You can fry entirely in ghee.
  16. Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.
  17. Remove the malpua from oil carefully, drain the oil.
  18. Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place the sugar syrup pan on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.
  19. Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts, edible silver leaves (optional) and serve warm.
  20. Served with rabri .My rabri recipe is here STRAWBERRY RABDI
     
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MEETHE KHURME / SUGAR COATED SHAKKARPARA

Khurme is a traditional Indian sweet snack which is made at home during Holi & Diwali. They can be made at home in a very simple and easy way. Khurme sweet is one of the most basic and traditional Indian sweet. And you need only a handful of ingredients to make it at home.

As you know how much I like heart shape, so here are  my kurme in the shape of a heart .

The recipe for preparing sugar coated shakarparas is divided into 3 steps :

Preparing the dough
Preparing shakarparas
Preparing sugar syrup & adding shakarpara

Asthas_kitchen is presenting the very best of Indian sweets, do make them at home and enjoy the season of festival.

INGREDIENTS:

  • 1 cup maida/all purpose floor
  • 1 cup ghehun ka atta/wheat flour
  • 4 tablespoon ghee, melte
  • water for kneading dough (we used slightly less than ½ cup water)

FOR THE SUGAR SYRUP:

  • 1 cup sugar
  • ½ cup water
  • ghee , for frying

INSTRUCTIONS:

FOR THE DOUGH:

  1. In a wide bowl, mix maida, wheat flour, ghee and knead into a stiff dough adding water gradually.
  2. We used slightly less than ½ cup water for kneading. If you are using only maida, then you will require less water and similarly more water to be added if using only wheat flour.
  3. Once you finish kneading the dough, add few drops of ghee and knead again for few seconds.
  4. Dough should not be soft and smooth. It should be same as that of a puri. Cover and set aside for 15-20 minutes.
    Preparing Shakarparas
  5. After resting time, knead the dough again. Divide the dough into 6 equal parts. Take one ball and roll it into a big round of medium thickness.
  6. Cut the sides so that we get even strips.
  7. Then, make heart shapes using cookie cutter . Prick with a knife.
  8. Heat ghee for frying shakarparas. Fry shakarparas in batches on a low-medium flame.
  9. This will take about 8-10 minutes. Drain on an absorbent paper.
  10. Fry all the shakarparas and let them come to room temperature.

Preparing sugar syrup & adding shakarpara:

  1. To prepare sugar syrup, add sugar and water in a pan and allow to boil. Keep stirring continuously. Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.
  2. You should have a 1 string consistency sugar syrup. Switch off the flame.
  3. Once shakarparas are cool, add them to the sugar syrup.
  4. Stir continuously so that all the shakarparas are coated well with the syrup.
  5. You will notice that the syrup has started to crystalize.
  6. Remove shakarparas on a plate. Once cooled down completely, store in an ait-tight container.

NOTES:

  • Just make sure that when you add shakarparas to the sugar syrup, they should be at room temperature.
  • Sugar syrup should have 2 string consistency. If the syrup is very thin/liquid then shakarparas will become soggy & soft.
  • Once you add shakarparas to the syrup, stir continuously as the syrup will start to crystalize.
     

 

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HEART SHAPED THANDAI FLAVOURED PAAN COCONUT GUJIA

As spring nears, every Indian household gears up to celebrate the most colorful festival of the year – Holi! With festivities in full swing, you can feel the energy and enthusiasm in the air.

Talking about delicacies, today I am sharing with you a drool-worthy gujiya recipe that is a must-have on Holi. 
I love to create fusion recipes , So in gujiya I added paan and gulkand and made them in my favorite heart shape.

Crispy and flaky traditional Gujiya recipe is rich and delicious. Packed with the goodness of desiccated coconut and dry nuts, its a perfect sweet for any Indian festival. 

INGREDIENTS:

FOR STUFFING:

  • ¾ cup dry coconut / kopra / desiccated coconut
  • 1/4 cup powdered sugar
  • 1 tbsp poppy seeds / khus khus
  • 5 cashews (chopped)
  • 10 rasins (chopped)
  • 5 almonds (chopped)
  • ¼ tsp cardamom powder
  • 3,4 Paan (betal) leaves chopped
  • 2,3 drop green colour( optional)
  • 1 tbsp gulkand

FOR DOUGH:

  • 1 cup maida / all-purpose flour / plain flour
  • salt to taste
  • 2 tbsp ghee (hot)
  • ½ cup warm milk (or as required to knead dough)
  • 1 tbsp thandai masala

INSTRUCTIONS:

GUJIA DOUGH RECIPE :

  • firstly, in a large mixing bowl take maida and salt to taste & thandai masala.wp-16163365080122370631362098811156.jpg
  • further pour very hot ghee over maida.
  • now rub and crumble the dough well between your hands.
  • furthermore, add milk and knead the dough.
  • further, cover with a moist cloth and rest for 30 minutes. 

GUJIA STUFFING RECIPE:

  • firstly, in a large mixing bowl take dry coconut
  • further add powdered sugar and poppy seeds
  • further add chopped dry fruits & Paan leaves.
  • then add cardamom powder and gulkand and  mix well.
  • finally, the stuffing is ready to prepare karanji. keep aside.wp-16163365082518582520452151663921.jpg 
GUJIA RECIPE:
  1. now pinch a small ball sized dough and roll it to a ball.
  2. further, roll to a slightly thick puris and cut to a round shape.
  3. .Like a blanket place this rolled out dough over the mouldwp-1616336508479924689078584412824.jpg
  4. Fill the gujiya mixture at the base. Apply water along the edges.
  5. put another puri the top and firmly press the mould- seal the edges.
  6. Using a knife trim off the excess dough and mix it with rest of the dough.wp-1616336508690938435408266896835.jpg
  7. Perfectly shaped gujiya in a mold. This is how the finished gujiya looks like.
  8. All the gujiyas should be sealed properly or they will open up during frying, leaving a mess.
  9. Gujiyas are ready for an oil bath.wp-16163365088453028671746190418448.jpg
  10. furthermore, deep fry the gujiyas till they turn golden brown.
  11. finally, drain over the kitchen towel and serve.
    wp-161633653454782359487237580098.jpg

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ZARDA PULAO/MEETHE CHAWAL/KESARIYA BHAAT

Happy Basant Panchami
Vasant or Basant Panchami is a festival that marks the beginning of preparations for the king of all seasons, Spring.

For many Hindus, Vasant Panchami is the festival dedicated to goddess Saraswati who is their goddess of knowledge, language, music and all arts. She symbolizes creative energy and power in all its forms.

There is a significance of wearing yellow, and eating yellow food on Basant Panchami as it is goddess Saraswati’s favorite color. So presenting to you here is my aunt Kalpana bhandari’s recipe, she is an amazing cook and I have learnt so many dishes from her.

And well, basant panchami is also my birthday according to hindu calendar, so a celebration to that and meethe chawal are a must!

INGREDIENTS:

  • 1/2 cup rice
  • 1/2 cup sugar
  • 2 tbsp desi ghee
  • Soaked saffron strands in 1 tbsp luke warm milk
  • A pinch of yellow saffron food colour
  • 1 tbsp sliced almonds
  • 1 tbsp sliced cashews
  • 1 tbsp raisins
  • 1/4 tsp cardamom powder
  • 1 bay leaf
  • 4 cloves

INSTRUCTIONS:

  1. Gently wash the rice and soak in water for 1 hour. Strain and keep aside.
  2. Heat 4-5 cups water in a pan.add 2,3 drops of food colour .wp-16134761414904167583208312694153.jpg
  3. When it comes to a boil, add the soaked rice.
  4. Cook till the rice is done. Strain in a sieve and mix a tsp of ghee in the rice and keep aside.
  5. Heat the  ghee in a pan.
  6. Add almonds, cashew nuts, chironji and raisins and fry till golden brown. Add cardamom, black cardamom and cloves and fry for a few seconds.wp-1613476141711155524458960166036.jpg
  7. Add sugar and some soaked saffron water and  Simmer the heat and add the rice and mix gently. Add cardamom powder . Cover and cook on low heat for 10-12 minutes.
  8. Now cover and keep aside for 10 minutes and enjoy tasty and meethe chawal .

NOTES:

  • The rice doesn’t cook once sugar is added to it. So make sure the rice is cooked properly before adding sugar to it. But also make sure to not overcook the rice. It will result into a mushy Zarda Pulao.
  • You can also skip adding the yellow food color to Zarda and only stick to Saffron. In this case, soak the saffron over night in milk to get the bright yellow colour.
     

Disclaimer: I may receive a small commission from the following purchase links. The proceeds help in supporting Astha’s Kitchen so that I can continue creating delicious recipes for you .

Baby Brand Saffron, 5g https://amzn.to/2NeLiaW

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STRAWBERRY SHAHI TUKDA

Shahi tukda is one of the most popular Indian desserts.
It is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. My twist to this recipe-addition of strawberries, an innovative twist to the traditional Indian dish.
Thoda khatta, thoda meetha- best combo.

Recipe courtesy: Chef sanjeev kapoor

INGREDIENTS:

  • Strawberries 16-17
  • White Bread Slices cut into roundels 8
  • Oil /ghee to deep fry
  • Sugar 1 cup
  • Saffron (kesar) a pinch
  • Rose essence 1 teaspoon
  • Rabdi as required
  • For garnishing
  • Few pistachios

INSTRUCTIONS:

  1. Heat sufficient oil/ ghee  in a kadai and deep-fry bread roundels till golden and crisp. Drain on absorbent paper.
  2. Cook together sugar and 1½ cups water in a non-stick pan. Add saffron and allow the mixture to come to a boil.
  3. Roughly chop 11-12 strawberries and grind into a purée. Add the purée to the sugar syrup and simmer for 2-3 minutes. Switch off the heat. Add rose essence and mix well.
  4. Add the bread slices to the pan and allow to soak till they become soft.
  5. Finely slice the remaining strawberries.
  6. For each portion place a soaked bread slice on a serving plate. Arrange strawberry slices on it and place another bread slice on them. Arrange some more strawberry slices. Top it with some rabdi. Garnish with pistachios and serve.wp-16102110756615804907463964759992.jpg 

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STRAWBERRY MILK FUDGE

STRAWBERRY MILK FUDGE  is  a delicious and easy recipe that is made with few  Ingredients. It is a great way to enjoy strawberries in the season and eat your fudge too! You will surely bookmark it for later. This is one of those dishes which uses very few ingredients to create a beautiful piexe.It has that element of charisma in it.

I used here premium quality Camel Milk powder by Aadvik foods https://aadvikfoods.com/shop/
in this fudge . The amazing quality just enhanced the taste of the Fudge and made my innovation a success.

SOME STRAWBERRY  RECIPES FROM MY BLOG ARE –
Strawberry Recipe Collection from the BLOG STRAWBERRY SHEERA.  STRAWBERRY YOGHURT STRAWBERRY RABDI STRAWBERRY SHRIKHANDSTRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

INGREDIENTS:

  • Strawberry Pulp – 1 cup
  • Milk powder – 2 cups
  • Sugar – ½ cup
  • Elaichi / Cardamom powder – ¼ tsp
  • Almond flakes and crushed Pistachio for Garnish!

INSTRUCTIONS:

  1. Take a heavy bottom hard anodized pan. Add Strawberry  pulp, Milk powder, Elaichi powder and sugar to it.
  2. Cook it on medium heat for about 15-20 minutes and stir often.
  3. Take it off the heat, once the Strawberry and milk mix leaves the sides and gathers in the middle.
  4. Take a 6 inches wide rectangular pyrex or any other brand glass container and line with parchment or butter paper.wp-16094110472286123580294230397419.jpg
  5. Spread the Strawberry milk mixture evenly in this container with a spoon.wp-16094110474063977404963807250497.jpg
  6. Sprinkle the top with some sliced almonds and pistachios along with a pinch of cardamom powder. Press the garnish down lightly on the surface of the fudge.
  7. Refrigerate it for 2-3 hrs.
  8. When ready to serve, take it out. Cut it out into 1×1 inch pieces with a sharp knife.
    Serve it chilled.wp-16094110466145229903032398272280.jpg

NOTES:

  • Keep it refrigerated since it is a soft fudge and serve it chilled. It will stay well for a week in the refrigerator.
  • You may add some dry fruits if you want .
 
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