Method:

Place the flour & the semolina in a kadai along with the milk, curds, jaggery and a pinch of salt. Beat at least for 5 to 7 minutes, so that the mixture becomes light and fluffy.

Pound the peppercorns coarsely & add to the mixture. Heat 2 tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let it stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to a pouring consistency.

Add and blend in it a pinch of soda and lime juice. Place a deep frying pan with lot of ghee in it; when it is heated lower the fire, gently put in 1 tablespoon of the ready batter into the heated ghee.

Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp.

Take out with a slotted spoon & place in a strainer, so that the extra ghee drips off. Malpuas can be stored for a week.

http://www.chennaionline.com/food/r…

(Rated by 1 Council Member)

Method:

Mix all the ingredients for maal pua batter into a smooth batter. Make the sugar syrup by boiling sugar, water, and green cardamom for 5 minutes over medium flame after the sugar has dissolved in water completely. Heat ghee for deep-frying the pua. Put around 1/4 cup of batter in form of a thin round pancake (4-5 inches in diameter) into the hot ghee. Deep fry the pua till golden red, strain oil and repeat the same with rest of batter. Keep the fried pua in a plate. Before serving, boil the sugar syrup again, and dip the fried pua I it to soak pua in syrup completely for a minute. The pua now becomes Maal Pua. Strain from the syrup and serve hot. (Source: Bawarchi.com)

(Rated by 1 Council Member)

Here's a recipe for Maal Pua from bawarchi. Ingredients For Maal Pua batter: Maida - 2 cups Milk - 3 cups Banana - 2 (mashed fully) Grated Coconut - 2 tbsp Cashew Nut - 10 (chopped) Raisin - (15) Suji (semolina) - 1 tbsp Sugar - 2 cup Water - 3 cups Green cardamom - 4 (peeled and mashed) Ghee - 1 cup

Method:

Mix all the ingredients for maal pua batter into a smooth batter. Make the sugar syrup by boiling sugar, water, and green cardamom for 5 minutes over medium flame after the sugar has dissolved in water completely. Heat ghee for deep-frying the pua. Put around 1/4 cup of batter in form of a thin round pancake (4-5 inches in diameter) into the hot ghee. Deep fry the pua till golden red, strain oil and repeat the same with rest of batter. Keep the fried pua in a plate. Before serving, boil the sugar syrup again, and dip the fried pua I it to soak pua in syrup completely for a minute. The pua now becomes Maal Pua. Strain from the syrup and serve hot. Hope this helps.

(Rated by 1 Council Member)

Malpuas

Ingredients 3 cups of fine wheat flour 1 cup fine semolina (Suji) 2 cups grated jaggery (gur) 2 tablespoons ghee 1 tablespoon peppercorns 2 cups of milk 1 Lime 1 tablespoon curd A pinch of salt and soda

Method:

Place the flour & the semolina in a kadai along with the milk, curds, jaggery and a pinch of salt. Beat at least for 5 to 7 minutes, so that the mixture becomes light and fluffy.

Pound the peppercorns coarsely & add to the mixture. Heat 2 tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let it stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to a pouring consistency.

Add and blend in it a pinch of soda and lime juice. Place a deep frying pan with lot of ghee in it; when it is heated lower the fire, gently put in 1 tablespoon of the ready batter into the heated ghee.

Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp.

Take out with a slotted spoon & place in a strainer, so that the extra ghee drips off. Malpuas can be stored for a week. http://www.chennaionline.com/food/r…

(Rated by 5 Council Members)