Name: Malpua made with Assorted Dry Sweets recipe by Sanchari Jayanta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 -5 pieces of assorted Dry Sweets; 6 tablespoon of refined Flour; 6 tablespoon of Semolina or Suji; 4 tablespoon of curd; 10 – 12 pieces of Cashew Nuts; 10 – 12 pieces of Kismish; 8 tablespoon of Ghee or Clarified Butter; Water as required; 1 tablespoon of rated Almond; 1 tablespoon of grated Cashew Nut; 1 tablespoon of coarse dry Sweet

ABOUT Malpua made with Assorted Dry Sweets RECIPE

Malpua, a famous delicacy, can be served as dessert or as a snack. It is very popular across India, especially in the eastern part of India. Also, it is served to the God Jagannath at the Puri temple, Odissa, as his morning food. They can be sweet or salty in taste. The upper surface of Malpua has to be crispy in nature, whereas the inside should be mushy and rich in flavour. There are various ways to prepare this dish. But here, we are going to prepare this with assorted dry sweets.

Ingredients Serving: 4

4 -5 pieces of assorted Dry Sweets
6 tablespoon of refined Flour
6 tablespoon of Semolina or Suji
4 tablespoon of curd
10 – 12 pieces of Cashew Nuts
10 – 12 pieces of Kismish
8 tablespoon of Ghee or Clarified Butter
Water as required
1 tablespoon of rated Almond
1 tablespoon of grated Cashew Nut
1 tablespoon of coarse dry Sweet

Instructions

First take a deep bowl, and add the sweets in it. Using hand, mash these sweets in small fine pieces.
Add 6 tablespoon of refined Flour, 6 tablespoon of Semolina or Suji and 4 tablespoon of Curd.
Mix it very well to get a moderately thick batter. The consistency of this batter should not be too much watery; else it will be very difficult to fry the Malpuas properly. If water is required, add them using a teaspoon in a small amount.
Now add Fennel Seed; Cashew Nuts and Kismish. Again mix it well to get a dense batter.
Keep it aside for 15 – 20 minutes.
After 15-20 minutes, heat a pan in low flame. Add Ghee in it. Use a tablespoon to add Ghee. Use 1 tablespoon ghee for 1 piece of Malupa, to avoid wastage.
After 15-20 minutes, heat a pan in low flame. Add Ghee in it. Use a tablespoon to add Ghee. Use 1 tablespoon ghee for 1 piece of Malupa, to avoid wastage.
Now, keep it aside, and bring it to room temperature.
Take a plate, place the Malpuas one after another and garnish it with grated Almond, grated Cashew Nut and coarse dry Sweet.

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