As Promised I am posting the recipes of the sweets that we made during Diwali. We had made Mysore Pak, Shankarpali and Malpuri. For Shakarpali we followed Vaishali's recipe with no changes and the end result was really good. Everyone loved it. Thanks Vaishali for your wonderful recipe with step by step pictures. It was impossible to mess it up :) Click here to view her recipe
Malpuri is a traditional sweet prepared with maida, Sugar and buttermilk. This is one of my favourite sweet but we had never made it at home. My dad usually buys these from TajMahal Cafe. This was usually made in the morning. When I was learning to drive dad used to take me for a drive on sunday mornings by 5. We used to go for a long drive and at around 6:30 we would reach the market buy fresh vegetables and then go to TajMahal Cafe. Dad would usually buy either Jelebi or Malpuri that are made fresh in the morning. It was great to eat them hot and fresh.When Smitha, my dear friend suggested that we try our hands at making malpuri both of us were not sure as we had not seen anyone make malpuri. But that did not prevent us from trying it. I made a google search but did not get satisfying recipe. Then we looked upon Our GSB cooking Bible "Oota Upahara" by Jaya V. Shenoy and decided to follow the recipe. We did not get the texture perfect as in Hotels. Though there were crisped edges what we missed was the fluffed up centre. But then the taste was really good and both of us were glad. Well we can always improve!
Here is what's needed:
1 1/2 cup Maida
1 cup Buttermilk
3/4 cup Sugar (Our's was mildly sweet add more if you like it to be sweeter)
1/2 tsp Cardamom powder
Ghee to fry
Procedure:
1) In a large bowl mix Maida + Buttermilk + Sugar well. It should be slightly thicker than dosa batter consistency. If not add little water. Let it sit for 3 hours.
2) After 3 hours add Cardamom powder and mix it well.
3) Heat Ghee in a Kadai. When hot add one tbsp of the batter as if spreading the dosa on tawa. Bring heat to medium. Flip the Malpuri in ghee. Keep it pressed with the spatula and fry until the sides are crisp.
4) After you remove the malpuri from Ghee, press it with another spatula to remove the excess ghee. Let it drain on paper towel. Store once cooled completely.
P.S: Do not leave it without pressing with spatula when it is in Hot ghee. Else it puffs up completely like Puri and the sides do not get crisp. Even the batter needs to be spread as if it is dosa, Initially we just scooped the mixture and it came out like Puri all puffed up. It was then Smitha suggested that we spread it like dosa and keep it pressed. It worked and we got nice Malpuri's. We fried it one at a time so it was time consuming. But the end result was worth the time we spent. I never expected that it was so easy to make :)
I am sending this over to Sunshinemom who is hosting FIC Brown.
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