Malpuas, Hot and Sweet

90% of my working life has been in the hotel business, having done my hotel management. I loved working in that industry especially in the Food & Beverage department (no prizes for guessing why!!! I guess my interest in food was just blossoming then). But when I settled into work, I gravitated towards the Banquets which was very interesting. I helped in planning menus and execution of the dinners/parties/weddings. It helped me really develop an interest in food and understand the whole concept of menu planning. However much all this is taught theoretically, it is only when you do something practically that it is understood well. Also, I learnt a lot about the various cuisines of India because wedding menu planning is whole different ball game compared to dinner menus.

One very special dish on the menu which was often requested for, particularly for weddings would be hot Malpuas made on the spot and served along with Rabdi or vanilla ice cream. It was simply divine. I looked forward to this being featured on the menu because then I would have a yummy dessert to look forward to after a hard day's work. That was back in the day when I did not even look at the calorie count of anything. The combination of really piping hot Malpuas with ice cold rabdi or vanilla ice cream has to be tasted to be believed. It is the ultimate waistline busting dessert. It is so calorie laden, that even one look at it makes one gain a few pounds.

Malpuas are usually made of full cream mixed with flour and fried (albeit shallow, that is it's only saving grace) in ghee. It is then dipped into a hot sugar syrup flavored delicately with saffron and cardamom. And if one thought that the calorie intake was not enough at this point, it is served with chilled Rabdi.

Simply typing all this is making me feel I have put on a couple of pounds.


But now everything cannot be forsaken in life, can it? We have to have these treats every now and then.


So I lightened up the recipe and made it a little less calorie dense. Used milk instead of cream and shallow fried it in oil instead of ghee and on a non stick so that reduced the oil. This at least made me feel better about eating Malpuas.



So let me quickly move on to the recipe....

Ingredients:

100 grams Maida (all purpose flour)
100 grams fine Rava (semolina)
1 tablespoon sugar
1 cup milk
A few strands saffron
4 cardamoms peeled and coarsely powdered

For the syrup:
1 cup sugar
½ cup water
1 tablespoon rose water (optional)

Oil/ghee to fry

Method:

Make a batter with maida, rava, sugar and milk. The batter should be thick like idly batter. Add a little more milk if the batter is too thick. Add the saffron and cardamom to it. Keep aside for ½ an hour.
In a deep dish mix the sugar and water and boil till it becomes thick. Skim off any impurities. Add the rose water.
Heat the oil or ghee is a shallow frying pan till medium hot. Pour in a little batter and make a small circle of about 3 inches diameter.
Fry till it is golden and turn over and fry the other side as well.
Dip into the sugar syrup for a minute and strain.
Serve hot along with chilled rabdi.