Saturday, July 5, 2014



I am indeed fortunate to have friends who unhesitatingly contribute guest posts for my blog with their favourite recipes. One such friend is the talented Jyotsna Bellare Sarkar who posts her recipe from New Jersey in the US. Today is the Fourth of July and the Independence Day for them. As they would say there today, "Happy Fourth!"

Jyotsna writes,  "Here is my recipe and photos for Orange malpuas - This recipie is adapted from Sanjeev Kapoor's recipie for Orange malpuas. He used Orange juice powder like Tang but since I did not have the same, I have used Orange essence and added fresh orange rind grated for the additional flavour."

Only to clarify: the 3/4 cup rabri mentioned in the recipe is used for the making of the malpuas. You will need some more to serve with the malpuas. Thanks Jyotsna for this treat!

  • Semolina, 1 cup
  • All Purpose Flour, 1 cup
  • Sugar, 3/4 cup
  • Fennel Seeds, 1-2 tsp
  • Yogurt, 2 tbsp.
  • Cardamom Powder, 1 tsp
  • Rabdi, 3/4 cup
  • Milk, 1/4 cup
  • Orange Essence, 1 tbsp.
  • Orange Rind, finely grated, 1 tsp

In a pan, make a mixture of sugar and equal amount of water and cook to form string consistency sugar syrup.
Add 1 tsp orange essence to the syrup when getting cooked.
You can add half a tsp cardamom pwd also if you like and keep the sugar syrup almost ready.
In a mixing bowl, mix semolina, All purpose flour, a little sugar ( for sweet lovers like me - or you can avoid this as sugar syrup is going to be sweet anyways) , fennel seeds, remaining cardamom powder, rabdi, milk and form a smooth thick batter.
Add the orange essence and rind and mix well to avoid lumps.
Add the yoghurt just before making the malpuas and mix well.
In a non-stick pan, add drops of oil ( I used ghee) , and shallow fry the malpuas by adding a large spoon of batter like we do for pancakes.
Add drops of ghee if needed to avoid malpuas sticking to the pan.
Cook well by tossing both sides till medium brown.
Now, once the malpuas are equally cooked on both sides, dip them in the sugar syrup till they are nicely dunked into it and serve with cold or hot rabdi !
Garnish with slivered pistachios if you wish


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