Maalpua

 #indian_sweets #maalpua #homemadesweets #sweets #monsoonspecial #garmagaram #rabricombination

Ingredients: 250 ml un-boiled milk, 8 tbsp. maida or all purpose flour, 8-10 heaped tsp of granulated sugar, 1 tbsp. curd, milk masala/ chips of soaked almonds and green pistachios + saffron leaves and cardamom powder, 250 ml ghee

Preparation time: 20 min+ (excluding time required to prepare the batter)

Recipe:

1. At least 12 - 15 hours prior, prepare the batter and allow to ferment. For that, in a grinder, add the milk, maida and first only 8 tsp of sugar. Churn it for two min. (I would suggest to taste a drop of the mixture in order to know if it is appropriately sweet. If less sweet, then add more sugar). Now add the curd. Churn again for 3-4 min. Check the consistency. It should be less thick than the idli batter.

2. Remove the batter in a bowl, cover it with lid and keep it aside in a warm place (like inside a cupboard in kitchen or oven). Allow it to ferment for at least 12 hours to get good results.

3. If you plan to make maalpuas later, keep the batter in fridge. Else, mix it with a spoon and drop it from a height to check the frothiness of the batter along with the consistency.

4. Take a shallow pan and add ghee to it. Heat it till fumes appear. Now add a small (half a tbsp.) portion of batter in the ghee (gas on medium flame). Check - if it spreads out in an un-ruled manner, then the batter is thin and you need to add more maida. If it doesn't spread, then wait half a minute and turn it over with a pair of tongs and a slotted spoon/ spider. It might be a tad sticky. If it sticks to any of the utensils, use a spoon to remove it and put it back in the pan. Wait for half a minute till it turns golden and remove it. Now this act tests your speed. You need to be quick or else the maalpua might turn dark n bitter in taste too.

5. Serve the maalpuas hot with milk masala sprinkled over it!

 

Tips: You may also top them up/ garnish with a tbsp of rabri! Awesome combo!

Laapsi/ sweer daliya

#indiansweets #traditionalsweets #homemade_sweets #laapsi #sweet_daliya #bulgar

Ingredients: 1 cup of daliya/ bulgar, 1 tbsp ghee, ¾ cup sugar, milk masala

Preparation time: 30 min

Recipe:

1. In a pressure cooker, add ghee and heat it. After 2 min add the daliya/ bulgar and parch for 5-10 min on medium gas. Stir it continuously until it turns golden brown.

2. Now add 4 cups water to this. Cover it with lid and pressure cook with 3 whistles on medium flame and turn off.

3. After the cooker cools down, check on the daliya if cooked by pressing between two fingers. If cooked, it will get mashed easily. Else, add a cup of water more and take one or two whistles to cook it (be careful not to overcook it. We are not making porridge!)

4. Now add sugar and mix well. Heat it till all the sugar gets dissolved and the sugar syrup gets absorbed by daliya.

5. Serve it hot garnished with milk masala (i.e. almonds, pistachios, cardamom, saffron, etc. mixture that is readily available at stores)! It tastes best when combined with plain rice and Kadhi!

 

Tips: You can use jaggery in the stead of sugar. 

 

 

Kharik kheer/ dates kheer

 

#kheer #dateskheer #dates #sweetdishes #sweets #fasting #fillers

Ingredients: 2 cups milk, 6 tsp powder of dry dates, 2 tsp sugar

Preparation time: 15 min

Recipe:
1. Bring the milk to boil and add the dates powder to this.

2. Turn the gas on medium flame and stir it continuously till the mixture starts boiling again. This should take around 4-6 min. Stir continuously or else the milk might curdle.

3. Allow it to boil for a minute with intermittent stirring. Now add sugar to this. Stir for half a minute. The quantity gets reduced to one cup.

4. All ready to be sipped and relished!

Tips:
The dates powder can be replaced with figs. 2 figs should be fine - cut into pieces should be soaked before and washed with water to avoid the curdling of milk.