Hariyali Teej is a very important festival for married women in Hindu religion. This festival is considered a symbol of beauty, love, nature and unbroken good fortune. On this special occasion, many types of dishes are prepared in homes. In such a situation, it is not possible for the festival of Hariyali Teej to happen without the smell of sweets in the house. In this holy month of Sawan, the tradition of making Malpua along with Jhula, Mehndi and Ghevar is centuries old. If you want to make such Malpuas on this Teej which are lightly crunchy from outside and very soft and fluffy from inside, then this special recipe is just for you. soft malpua here Recipe Has been given. take note.
Material
for batter
- Flour: 1 cup
- Semolina (Rava): 2 tbsp
- Khoya or Malai: 1/4 cup (for fluffy and rich taste)
- Milk: 1.5 cups (lukewarm)
- Fennel powder: 1/2 tsp
- Cardamom Powder: 1/2 tsp
- For frying: Desi ghee or oil
For syrup:
- Sugar: 1 cup
- Water: 1/2 cup
- Saffron threads: 8-10
- Cardamom: 2 crushed
method of making
step 1
Mix flour, semolina, fennel and cardamom powder in a large vessel. Now add mashed khoya or fresh cream to it. Add lukewarm milk little by little and keep whisking so that lumps do not form. Beat the batter thoroughly in one direction for at least 5-7 minutes. To make it fluffy, cover the batter and keep it aside for at least 30 minutes. Due to this the semolina will swell and the malpuas will become very spongy.
Step 2
Mix sugar and water in a pan and cook on medium flame. When the sugar dissolves, add saffron and cardamom to it. Keep in mind that the syrup should not be stringy, just one sticky syrup has to be prepared. When the syrup is ready, turn off the flame.
Step 3
Now heat ghee in a wide bottomed pan. Keep in mind that the ghee should not be too hot or cold. Now take a big spoon of batter and pour it in the center of the pan. The batter will automatically spread and take a round shape. Fry the Malpua on low to medium flame until it turns golden on both sides.
Step 4
Take out the fried Malpua and grease it with extra ghee. Immediately put them in lukewarm syrup. Let the Malpuas remain in the syrup for 2 to 3 minutes so that they absorb the juice from inside.