Hello everyone, You’re most welcome to my blog, no1recipe. In this post, we will tell you How to make Bihar Popular Malpua- Holi Special No1 Recipe.
Malpua is a traditional Indian sweet known in English as “candied pancake.” It’s relatively different fromregular pancakes, however.
Malpua is a traditional North Indian pancake made with wheat flour, jaggery, sugar, and cardamom greasepaint. Malpua is a notorious dish during the Muslim holy month of Ramadan. Muslim families across India, as well as Pakistan, prepare malpuas for iftar (mess to break the fast).
One medication was a sweet cutlet called malpua, where barley flour was either fried in ghee or boiled in water, and also dipped in honey. Malpua preserves both the name and the rudiments of this medication.
The admixture is occasionally delicately seasoned with cardamoms. It’s deep fried in oil painting and served hot. In Odisha, the Malpua galettes are dipped in saccharinity after they’re fried. The Bihari interpretation of this dish has sugar added to the batter previous to frying.
Malpua is a traditional Indian sweet, made especially on Holi, Teej and other festivals. It is a type of sweet and crispy pancake, which is dipped in syrup. Malpua in northern India, particularly in Uttar Pradesh, Bihar, and Rajasthan, do not contain fruit. There are several variations, using some or all of the following constituents maida (meliorated flour), semolina, milk, and yogurt.
Bihar Popular Malpua
Malpua is another Bihari food delight that needs no preface. Its batter is an admixture of flour, milk, mashed bananas, and sugar which is deep fried in ghee and dipped in sugar saccharinity. It’s specially made in every house in Bihar on Holi such as festivals.
Malpua is a veritably popular Cate in Rajasthan and Odisha. There are numerous variations to it. Numerous replace the Khova with effete Bananas and make Banana Malpua. It’s a road food in Odisha.
History of Bihar Popular Malpua
Malpua is believed to have begun in the state of Odisha, specifically in the megacity of Puri, where it’s still a popular sweet dish.
The Mughal Empire’s influence on Indian cookery can be seen in the medication of Malpua, which involves the use of sugar, milk, and ghee, all of which were masses of Mughal cookery.
Malpua is a traditional Odia sweet that’s generally prepared during carnivals and special occasions, similar to Durga Puja and Diwali.
Over time, Malpua has spread to another corridor of India, with different regions developing their unique variations of the sweet dish.
Malpua is said to have been a favorite sweet dish of the royal family of Odisha and was frequently served at royal courts and observances.
Benefits of Malpua
Malpua is rich in energy due to its high sugar and ghee content, making it a popular sweet dish during carnivals and fests.
Malpua contains milk and ghee, which are good sources of calcium, and essential for maintaining strong bones and teeth.
The ghee in Malpua contains conjugated linoleic acid( CLA), which may help boost impunity and reduce inflammation.
The ghee in Malpua also contains butyric acid, which may help support healthy digestion and help digestive diseases.
The sugar and ghee in Malpua may help reduce stress and anxiety by releasing endorphins, also known as” feel-good” hormones.
The ghee in Malpua contains adipose acids and vitamins that may help support healthy skin and hair.
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Bihar Popular Malpua
Course: DessertCuisine: IndianDifficulty: Medium7
servings25
minutes20
minutes257
kcal45
minutes1x 2x 3x
Ingredients
Flour – 1 cup
Semolina – 2 tbsp
Milk – 1/2 cup
Sugar – 1/2 cup
Water – 1/4 cup
Ghee – for frying
Cardamom powder – 1/4 teaspoon
Saffron – a few threads (optional)
Rose water – 1/2 teaspoon (optional)
Finely chopped nuts (pistachios, almonds) – to decorate
Directions
- Add 1/4 cup water and 1/2 cup sugar in a pan and boil.
- When the sugar dissolves completely and the syrup becomes thick, add cardamom powder and saffron to it.
- Cook the syrup till one wire consistency and then turn off the gas. Leave the syrup to cool.
- Add 1 cup flour, 2 tbsp semolina, and 1/2 cup milk in a vessel.
- Prepare a smooth and thick batter by adding some water to it. Mix the solution well, so that there are no lumps.
- If the batter is too thick, then you can add some more water.
- Heat ghee in a pan (the amount of ghee should be sufficient so that the Malpua can be fried properly).
- When the ghee gets heated well, pour the prepared batter into it with a spoon. Let the batter spread in a round shape.
- Fry the Malpua on both sides until it becomes golden and crispy. Keep in mind that the flame should be medium so that the Malpua gets cooked properly.
- Immediately put the fried Malpua in the prepared syrup and keep it immersed for a few seconds, so that it absorbs the syrup.
- Then take out the Malpua and place it on a plate.
- Malpua can be decorated with finely chopped nuts (pistachios, almonds).
Notes
- Use fresh ingredients, such as milk, ghee, and sugar, to ensure the best flavor and texture.
- Maintain the right temperature while frying the Malpua to achieve the perfect texture and color.
- Don’t overfry the Malpua, as it can become too crispy and lose its softness.
- Use the Right Type of Flour: Use the right type of flour, such as all-purpose flour or maida, to achieve the perfect texture.
- Add flavors, such as cardamom or saffron, judiciously to avoid overpowering the other ingredients.
- Serve Malpua warm to enjoy its best flavor and texture.
Good 😊