Mango Malpua- Popular Indian Dessert

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Summer are known for the abundance of invigorating fruit recipes that are prepared at home to beat the heat.Mango is one such fruit that is versatile even beyond our imaginaion. There are too many recipes we usualy prepare from mango.

But today I want to share one of my fevorite recipe of mango dessert , which is ‘Mango Malpua’.

For those who don’t know what ‘Malpua ‘ is- Malpua is a pancake served as a dessert  or a snack originating from the Indian subcontinent. The batter for malpua is normally prepared by flour, and water , milk, coconut,  sometimes crushing ripe bananas also used. Then deep fried in ghee or oil, and served hot after  dipped in sugar  syrup  after they are fried .


Now talking about todays recipe here I am using wheat flour and semolina  instated of  refined flour . Besides I am using organic jaggery in place of sugar for making syrup.The main motto behind this  healthy twist is that , so that every body can enjoy it without any guilt.

So here the recipe is

So make these yummy and healthy recipe for your family in this summer and share your feedback with us in comment section below. 

If you wish you can also refer our other mango recipes

CUISINE: INDIAN

COURSE: Dessert

PREP TIME: 30 MINUTES

COOK TIME: 30 MINUTES

SERVINGS: 12-15 malpuas

Ingredients


For Malpua

  1. 4 tablespoon fresh mango pulp
  2. 1 cup of semolina
  3. 1 cups of wheat flour
  4. 3 cup Full fat milk, which I have heated and condensed into 1 1/2 cup.
  5. ½ tsp fennel seeds
  6. 1 tablespoon coconut flake (optional )
  7. 2 cup ghee / oil (for frying Malpua )
  8. ½ tablespoon green cardamom powder
  9. pinch salt
  10. Finely chopped almonds and cashews - for garnishing

 

For Syrup

  1. 1 cup organic jaggery  powder
  2. 3/4 cup water
  3. 3-4 green cardamoms
  4. few saffron strands (optional )
  5. 1 teaspoon lemon juice to prevent crystallization. (optional )

 

How to make

Make the sugar syrup

  • Make the jaggery syrup by mixing 1 cup jaggery powder with 3/4 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and saffron strands.
  • Let the jaggery dissolve, this take around 2-3 minutes. Once the jaggery dissolves,  add lemon juice and let the syrup simmer for around 3 minutes more until it becomes sticky.
  • Here we do not  need any string consistency , what we simply need to make  the a sticky syrup . Remove pan from heat and set aside.

 Make the malpua

 

Step 1 Ferment the batter


  • Take a big bowl and add mango pulp , flour, semolina, fennel seeds, cardamom powder,coconut. Add pinch salt into it. And mix well.

  • 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. If your looks very thick, add more milk or little water  to have a pouring consistency. Let the batter rest for 30 -45 minutes.

Step 2 Frying the Malpua

  • Before frying the malpua just once check the consistency of the batter, if it turns into thick then add few tablespoon of water / milk into it to make it pouring consistency.
  •  Then, take a wide  pan on medium flame and heat ghee to fry the malpuas. You don't need to submerge the entire malpua in ghee / oil. Pour a small ladle full of batter into the hot ghee/oil. The batter will form a round shape on its own, you don't need to shape it.

  • 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.
  • Remove the malpua from oil carefully, drain the oil.

Step 3 Dip the  Malpua into Syrup

  • Dip the malpua in prepared warm jaggery syrup. Soak each side for 30 seconds.
  • Remove malpua from the  syrup and place on serving plate. 
  • Garnish with nuts and serve warm.

 

 NOTES

 

  1. You may use khoya (dried milk solids) or milk powder or even store brought  condensed milk.
  2. Fry Malpua at medium-low heat. 

 

NUTRITION

 Calories: 216kcal Carbohydrates: 41g Protein: 5g Fat: 3g SaturatedFat: 2g Cholesterol: 5mg Sodium: 58mg Potassium: 223mg Fiber: 1g  Vitamin A: 220IUVitamin C: 0.9mg Calcium: 143mg Iron: 0.9mg

 

 Did you try this recipe?Click a picture and mention @thedietthali or tag  us in Instagram

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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