Crispy, fragrant Malpua and Jalebi can be delightful and thoughtful Indian sweet treats for your brother/s.
This recipe is brought to you by Maharaj Ganga Singh from Rasotsav, a vegetarian restaurant serving Rajasthani and Gujarati food in Mumbai.
Photograph: Kind courtesy Rasotsav
Jalebi
Servings: 12 to 15
Ingredients
For the batter
- 400 gm maida or all-purpose flour
- 250 ml water
- 500 gm ghee, for frying
- 10 pistachios, slivered, for garnish
- 10 almonds, slivered, for garnish
- 500 gm sugar
- 300 ml water
- 1 gm strands of kesar or saffron
- Rabdi, to serve
Method
For the batter
- In a bowl mix the maida and water till of smooth consistency.
Keep covered at room temperature to ferment for 24-48 hours till it turns sour.
For making the sugar syrup
- Place the water in a heavy-bottomed saucepan over medium heat.
Add the sugar and stir until it dissolves and syrup thickens.
Add the kesar, mix and keep simmering on low heat while getting the jalebis ready.
Timing is important.
For the jalebi
- Whisk the fermented batter well.
- Place a heavy-bottomed frying pan or better a kadhai over low heat.
Add the ghee and once hot, pour the batter from a piping bag or squeeze bottle to form small circles like jalebis.
Making the circles needs practice.
Deep fry until golden brown.
Drain from ghee and dip the jalebis in the sugar syrup for a minute.
Strain and place on a plate.
Garnish with almond and pistachio slivers and serve warm with rabdi.
Malpua
Servings: 6 to 8
Ingredients
- 100 gm maida or all-purpose flour
- 500 gm wheat flour
- 1 tsp powdered green elaichi or cardamom
- 1 cup ghee
- 250 gm sugar
- 1 pinch kesar or saffron
- 500 ml milk
- 250 ml water
- 50 gm mava or khoya or milk sold
- 1 tsp rose water
- Chopped rose petals, to serve
- Kesar rabdi, to serve
- 2 tbsp chopped pistachios, to serve
Method
For making the sugar syrup
- Heat the water in a heavy-bottomed saucepan over medium heat.
Add the sugar and keep stirring till it dissolves and forms a thick syrup.
Keep simmering on low heat while the malpuas are getting ready.
For the malpua
- In a bowl mix the maida, wheat flour, mava, cardamom powder and milk.
Mix well to ensure the mixture is of pouring consistency.
- Place a heavy-bottomed frying pan or better a kadhai with ghee over medium heat.
Once hot, take a ladle of the malpua mixture and pour it in the pan in the shape of mini pancakes.
Spread it out evenly and reduce heat.
Cook until it is light brown on both sides.
Drain off the excess ghee and drop the malpuas into the sugar syrup.
Let it soak in the syrup for a few minutes, remove and place on a plate.
Repeat the process for the remaining malpuas.
Garnish the malpuas with pistachios, chopped rose petals and a spoon of kesar rabdi.
Serve warm.