Invite friends
I want  answers   advisors   relevant links   my network
Search 
For


How it works
  MEMBERS LOGIN
EMAIL ADDRESS  
PASSWORD  
 
Register!          Forgot password?


CATEGORY : COOKING
All Cooking Advice
Unanswered Queries
FileAgent Document Exchange
Council Members
Advisor Rankings
Ammas Original Recipes
36,000 Recipes
Ammas Spice Database
Top Rated Advisors
NameAsk Me Rate (in AA$)
Prabhakara Rao Kuppi N/A
jeshma Mohandas $25.00   
princess g N/A
Anoop C S $1.00   
Lathaa Manavalan $50.00   
C. Raj, United Kingd $1,000.00   
jyo mala N/A
Geetha Gopakumar $30.00   
agalya bala N/A
Ammas.com, Ltd N/A
More Advisors...

Home > Categories > Food and Beverages > Cooking > View Advice  

Query from: syed imran, canada, 11/15/02
Topic: COOKING      Submitted on: Ammas.com
Pls can you give recipe for Maal pua Thanks

Rate = 3 (Rated by 1 Council Members)
[ This query closed ]
random/caoyuan.jpeg
Response from: Usha Gurnani,   
Council Member on Ammas.com
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…

Rate = 3 (Rated by 1 Council Member)

Thank this advisor   
 
Response from: Kamala Swaminathan,   
Council Member on Ammas.com
Hi Syed Imran, 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. (Source: Bawarchi.com)

Rate = 2 (Rated by 1 Council Member)

Thank this advisor   
 
Response from: Anushaa ,   
Council Member on Ammas.com
Hi Syed Imran,

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.

Rate = 2 (Rated by 1 Council Member)

 
Response from: anu manoj,   
Council Member on Ammas.com
here is a recipe for mal pua

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…

Rate = 3 (Rated by 5 Council Members)

 
 
 
 
 
More Cooking Advice


 




Privacy Policy
Terms & Conditions
Ask Agent™ Tech Support/Help
Contact Us
Advertising Program
About the Ask Agent™ technology
Affiliate Program
Celebrity Queries
Latest Updates


Get the latest queries and responses via  Add Ammas Gadget to your iGoogle
Important Disclaimer: This question and answer system is open to the public. The opinions expressed are those of their individual authors, as attributed beside each item of advice. Neither the authors nor the information they provide are endorsed by this website. We recommend using common sense, making your own inquiries, and, if necessary, seeking professional advice before relying on material generated on this site.

Copyright © 1998 - 2014 Ammas.com.
Powered by Ask Agent
Patents filed since 2001 -- Request Patent Numbers
TOP