Malpua

Malpua - One of the chappan (56) bhog which is offered to Lord Jagannatha everyday and to us (the mere mortals :P !!) during the festivals, especially Janmashtami.
Soft in the middle, crunchy on the sides, this dessert has several variations when it comes to its ingredients and preparation methodology... yet, all conclude with a delectable dish enjoyed and craved by one and all.

And I assure, you can't stop with just one. It is just so tempting.

INGREDIENTS

• 1 Cup Maida/ All Purpose Flour (instead wheat flour can be used too)
• 3 Tbspn Jaggery (or sugar), or as per taste
• 2 Tbspn Whole Milk
• 1 Tspn Fennel Seeds
• 1 Tspn Cardamom Powder
• Oil for deep frying

METHOD

• Mix all the ingredients together to make a smooth batter. It should be runny, yet neither be too thick nor too thin.
• Let the batter rest for a couple of hours.
• Heat oil for deep frying. With the help of a ladle or spoon, pour the batter into the oil. Start pouring in the center and make concentric layers around it. The center should be the thickest.
• Fry on low. Flip when one side is well fried and golden brownish. Repeat with the other side.
• Take it out of the oil and remove excess oil by keeping it on a kitchen towel.
• Place on a serving plate and drizzle rabdi, malai or condensed milk on it. Garnish with fennel seeds and sliced almonds and pistachios.
• Relish !!

Add maida, cardamom powder and fennel seeds.

Add jaggery.

Heat/microwave the jaggery with a little water, to ease in mixing.

Add jaggery solution.

Whole milk

Add whole milk.

Mix everything well. Add water if necessary. Consistency should be neither thick nor too thin.

Let the batter rest for a couple of hours.

After a couple of hours... Heat oil for deep frying. Drop a ladle full of batter in concentric circles.

Drain excess oil and place on kitchen towel.

Drizzle rabdi or malai or condensed milk and garnish with fennel seeds and sliced almonds. And, now relish :D !