Malpua is an Indian pancake-like-dessert which is made of rice flour / maida in oodles of ghee / oil and sugar syrup. The traditional sweet has been a festive staple since time immemorial. For the longest time in Indian households, Malpuas were associated with celebrations or was prepared when there was a good news or when someone visited home from far abroad. Adding banana in the batter is more of a Bihari and Oriya thing. In UP & Rajasthan, it's not added.

Malpuas history goes back to the ancient Vedic times. Some food Historians also dub the sweet dessert as one of the oldest desserts of the Indian subcontinent.

Preparation time: 10 mins

Cook time: 20 mins

Fetch: 12 malpuas (medium size)

Ingredients:

1 cup All purpose flour

1 cup sugar 

2 tbsp Semolina/ Rava

2 ripe Bananas 

Handful of nuts

1 tsp lemon juice

Oil to fry

Saffron (optional)

You can watch video recipe on my YouTube channel

• Take 1 cup hot milk add 1/2 cup sugar to it. Keep it aside for 10 mins to dissolve 
• Mash 2 ripe bananas and keep it aside
• Now once the sugar gets dissolved add 2 tbsp semolina to it
• Add 1 cup all purpose flour gradually, make sure there shouldn’t be any lumps. I have made use of the the whisk for lump free batter
• Add mashed bananas and 2 tsp fennel seeds and nuts of your choice to the batter 
• Mix everything well, cover and keep the batter ad side for 15 mins
• Until then prepare sugar syrup 

• Heat a pan, add 1 cup of sugar and 1 cup of water, let it boil.
• When the syrup starts boiling, add lemon juice and simmer the heat to the medium flame. You can add saffron (optional)
• Boil it for another 10 mins, Stir in between to check the consistency of syrup.

• In a shallow pan heat oil for deep frying
• Mix the batter and pour a small ladle full (approx 2 tbsp) in the hot oil. (The oil should not be too hot)
• Simmer the heat to low and fry the malpua on both the sides till golden brown.
• Remove from oil and dip in the sugar syrup for 2 minutes.
• Serve hot as such or with rabdi.

Follow me:

https://www.instagram.com/thefoodiecurls

https://www.facebook.com/thefoodiecurls

https://www.youtube.com/thefoodiecurls

https://www.twitter.com/thefoodiecurls

https://www.pinterest.com/thefoodiecurls

Chashni wali gujiya | chasni gujiya | mawa gujiya

Ingredients:

• Firstly Knead semi-stiff dough by adding 4 tbsp of melted ghee and a pinch of salt in refined flour and mix them really well. Add water in small portions and knead semi-stiff dough. For this much dough half cup of water is used. Cover the dough with moist cloth and keep aside for 15 to 20 minutes to set. 
• Meanwhile in a Kadhai or heavy bottom pan heat 1 tsp ghee. Roast all the nuts along with dry coconut until it turns lightly brown. Transfer it in a bowl and in the same pan add Crumbled mawa and roast it on medium flame while stirring constantly until there is slight change in the color and it turns fragrant. Transfer the roasted mawa in a separate wide plate and let the mawa cool down a little.
• Until Mawa is cooling Prepare Sugar Syrup. Take 1 cup of sugar in a vessel and add 3/4 cup of water. Cook until sugar dissolves completely. Keep stirring the syrup at regular intervals. When the sugar dissolves completely let it cook for another 3 minutes.
• Check the Syrup by taking some syrup in a spoon. After it cools down, take it between your finger and thumb. It should be gooey like honey. There is no need to look out for thread in the syrup. Sugar syrup is ready, take it off from flame.
• For the stuffing, when the mawa is cooled down completely, add roasted chopped cashews, almonds, raisins, cardamom powder and powdered sugar to it. Mix everything really well. 
• Next let’s start rolling and stuffing gujiyas Knead the dough again and make small lumps/balls from it. Keep the dough balls covered with moist cloth to prevent them from drying. After this, take one dough ball and roll it evenly into round shape. I have used a katori/bowl to cut the edges and also it gives an even size to all the gujiyas. Make sure the edges are not thick. Press it with your hand if needed.
• Now take poori in your hand and place some stuffing over it. Apply some water on the edges and fold into half. Stick the edges really well. Now start pinching and twisting/folding the gujiya. For this, pinch the edges of gujiya from other hand and give a fold with the hand you are holding it. Again pinch at some distance and fold the forth portion. Likewise fold the entire edge of the gujiya. Place this gujiya over a cloth and cover it. Similarly prepare remaining gujiyas as well.
• Finally let’s fry the gujiya’s. Take enough ghee/oil in a wok. Heat it on medium flame. When the oil is sufficiently hot reduce the flame to medium-low and drop the gujiyas in to ghee/oil one by one. When the gujiyas float on the surface, flip the sides and continue frying until they turn golden brown in color.Drain the excess oil and dip the gujiyas in sugar syrup and let them remain drenched for 5mins. Till then fry the rest of the gujiya. After 5 minutes, take out the gujiyas from the sugar syrup one by one and drench the remaining gujiyas as well. Coat each gujiya with sugar syrup and keep them on a strainer/mesh so that excess syrup drains off.
• Sugar coated and sugar filled super scrumptious mawa gujiya is ready. Store them in any air tight container and relish eating for up to  15 to 20 days.

Tips/Notes

• Knead little stiff dough, it should not be soft.
• Don’t mix sugar when the mawa is hot else it will melt.
• You can adjust the quantity and choice of dry fruits as desired. 
• Fry the gujiyas on low flame. After 5 to 6 minutes if you notice that the flame is too low or the temperature has dropped then increase the flame a little.
• Keep the sugar syrup covered to prevent it from cooling down quickly.

Gurudwara style Kada Prasad

Kada Prasad or Atte Ka Halwa is smooth, soft and velvety sweet/dessert made with whole wheat flour. Best is to use freshly ground flour that is grainy and coarse. The coarse flour gives it a better texture and mouth feel. It is one of the delicacies which are served in Gurudwara (a worship place for Sikhs or Guru ka darbar) as Prasad. If you have visited any Gurudwara then you will vouch for the awesome taste, this prashad is served with lot of devotion and continuous chanting of hymns so the taste of Prasad is divine and has a different energy to it. Karah Prasad is made with equal parts of 3 ingredients whole wheat flour, ghee & sugar.This is the most simple and easy halwa recipe.



Preparation time: 10 mins
Cook time: 20-25mins
Servings: 14-15 Pax

Ingredients for kada prasad

1 1/2 cup whole wheat flour
1 1/2 cup ghee
1 1/2 cup Sugar
2 cup water (approx)

Method

• In a pan combine sugar and water. Mix until sugar is completely dissolved
• Melt ghee in another heavy bottom pan/kadai, to this add wheat flour and keep stirring it in low flame
• Keep stirring the wheat flour until the colour changes to dark brown for about 12-14 mins.
• At this stage mix the sugar water slowly to avoid any lump formation (be careful while pouring water, keep the flame low)
• Keep stirring, initially the halwa will be in liquid state but gradually it will start to thicken.
• Cook till halwa starts releasing ghee and you will also notice it will not stick to the kadai/pan
• Serve hot or warm and enjoy!

Notes/Tips:

• You can garnish the halwa with nuts or can also add cardamom powder
• Roast the wheat flour on low to medium flame to prevent from burning.
• Additionally, to get nice texture use coarsely ground wheat flour, however fine atta also works great.

Ganesh Chaturthi Special: Instant Kesar Mawa Modak recipe 

This time for Ganesh Chaturthi, I decided to make some kesar/saffron mawa modak which is a favorite sweet of Lord Ganesha, and it completes the rituals of Ganesh Chaturthi. It is an easy and quick sweet made with dried milk/milk powder. You just need basic three ingredients to make it. I have added saffron and flavoured it with cardamom. You can think of your own variations. You can even add some nuts like pistachios, almonds and cashews. Have made this recipe from scratch that is from making instant mawa to making of Modak. You can also used ready made mawa/ khoya to your recipe. Ganapati Bappa Morya!!!!

Ingredients (1 cup=250ml)

1/2 cup/125 ml whole cream milk
1cup/ 125gms milk powder
3 tbsp powdered sugar/ as required
3 tbsp Ghee
1 pinch Saffron/Kesar
1/2 tsp Cardamom powder (optional)
Dry nuts (optional)

Moong Dal Ladoo / Peda

Moong laddu is a very simple sweet recipe. It can be made without any fancy with easily available ingredients. This instant recipe can be made on any occasion and festivals or can be served as a gift to your loved ones. Since festival seasons are around the corner I thought of showing some instant dessert recipe for you’ll. Here I have shaped the dough in peda as well as mini ladoo form. Moong dal ladoo have a striking resemblance to besan ladoo but trust me the taste of both the ladoos are different and moong dal being more healthier and simpler to make. To make it more healthier, you can substitute sugar with equal amount of powdered jaggery. You can also offer these ladoos/pedals as naivedyam to the deities.

Ingredients (1cup= 250ml)

Method 

Notes 

Hope you like my recipe, and if you do, please leave a comment, share with your friends, smash the like button and consider Subscribing to my YouTube channel. All of this really helps me keep going! Thank you in advance and hope you enjoy!

Ingredients:

• 1 ltr Whole cream/fat milk
• 50 gms powdered Sugar
• 2 Lemon juice
• Pistachios
• Cardamom Crushed/Powdered
• Saffron

Method:

1.       It is always good to use fresh chena(cottage cheese) to make Sondesh. To make chena boil milk , keep it to rest for 5 mins
2.       Now add little lemon juice and keep stirring the milk. Repeat the process of adding lemon juice until chena & water from the milk separates
3.       Once chena has cooled down take a strainer/muslin cloth. Pour water to wash off the lemon taste from chena.
4.       Squeeze off all the water from chena using a muslin cloth.
5.       In a bowl mix powdered sugar & Saffron to chena.
6.       Knead well to make it smooth dough.
7.       Now to a non-stick pan add this dough. Mix well and cook on a low flame.
8.       The mixture melts off and becomes gooey. Cook until you get a thick consistency. The mix leaves the sides of the pan.
9.       Cool down, add cardamom powder & knead lightly.
10.   Roll to balls and flatten slightly.
11.   Garnish with pistachios and saffron

Sheera/Sooji Halwa/Rawa/Sweet dish

Stove to Serve Time: Approx 30 mins

Ingredients

Method:

Sevai kheer/Vermicelli/Sevaiyya with Khoya

Stove to Serve Time: Approx 30mins.

Ingredients:

Method: