Malpua With Rabri

Malpua is a North India's sweet dish. Malpua immersed it in the sugar syrup and served with rabri. There are various types of method and different versions too in different parts of India.

Prep Time : 20 Mins

Cook Time : 20 Mins

Ingredients for Chenna / Panner

• Milk - 4 cups
• Sour curds/yogurt - 2 tbsp

Method : Mix curds and curdle them leave for few mins and strain as shown in the picture.

Ingredients for Malpua batter

• Fresh chenna/Paneer - 4 tbsp
• Maida - 1/4 cup
• Water or Milk - 1/2 cup 
• Cardamom powder - a pinch
• Baking soda - a pinch

Method : Mix flour, chenna/paneer , cardamom powder and  add water stir well without lumps (used hand blender) make a medium thick batter and keep aside 

Ingredients for Sugar syrup

• Sugar - 1-1/4 cup
• Water - 1/2 cup

Method : Sugar and water bring to boil till one string consistency. Remove from the stove

Ingredients for Rabri/Rabdi

• Milk - 1/2 cup
• Fresh cream milk - 1/2 cup
• Sweet Condensed milk - 2 tbsp (adjust as per taste)
• Milk + Saffron - 1 tsp

Method : Bring to boil till becomes medium thick. Add blanched chopped pistachios

Malpua Method

1. Heat oil or ghee in a semi flat pan. (do not over heat)
2. Pour 1tbsp batter into ghee /oil gently. Cook on low flame until becomes golden color, trun on other side and cook 
3. Remove malpua and immerse it in the sugar syrup and leave for 2 mins drain and serve into plate 
4. Pour the Rabrid hot or cold garnish blanched chopped pistachios
5. Repeat steps 2,3 & 4

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Anjeer Halwa | Fig Halwa

Anjeer halwa is rich in flavor. It is quick and easy recipe. One of the festive sweet.

Prep Time : 10 Mins + Anjeer soaking time : 10 Mins

Cook Time : 15 Mins

Ingredients

• Dry Anjeer / Dry Figs (diced) - 1/2 cup 
• Milk - 1 cup (to soak)
• Sugar - 3/4 th cup (adjust as per taste)
• Ghee - 2 tsp
• Badam / Almond powder - 2 tbsp (optional, used to get rich flavor) 
• Cardamom powder - 1/4 tsp
• Mawa / Khoa  - 2 tbsp (crumbled) or Milk Powder - 2 tbsp
• Blanched almonds & Pisata chopped - 1 tbsp 

Method

1. Soak dry fig/anjeer in the milk and grind into a smooth paste and keep aside
2. In a big pan add sugar stir till melts becomes caramelized
3. Add crumbled khoa stir then add fig/anjeer pureed stir constantly 
4. Add almond powder & cardamom powder stir till becomes halwa consistency then add ghee 
5. Stir again for few mins then transfer into bowl. Garnish blanched almonds and pista
6. Serve  warm 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Budu Kumbalakai Huli | Possainkai Nalgum | White Pumpkin Sambar

Kumbalakai is called in Kanndada also Kumblakai /White Pumpkin/Melon in English. Sambar is SouthIndian gravy. Which is made from lentils and Veggies. Home made fresh sambar powder recipe here -   Sambar Powder

Prep Time : 5-8 Mins
Cook Time : 12-15 Mins
Serve - 2-4

Ingredients for Sambar powder

• Kadal Parappu / Kadle Bele / Chana Dal -  2 tbp
• Dhania / Coriander Seeds -  1 tsp
• Bhaydgi Malka / Bhaydgi Mensinakai / Red Chillies - 2-4(adjust to taste)
• Chekke / Cinnamon - a small piece
• Lavanga / Cloves - 2

Method for powder

• Heat pan roast sambar ingredients one after another and keep away.

Ingredients for Sambar

• White Pumpkin/BuduKumbalakai/Possainkai - 2 cups (chopped into lengthwise)
• Red chori beans / Karamani - 1/4 cup (soaked 2hrs before)
• Lentils / Toor dal / Thavarparppu - 1 cup
• Tomato - a small or 1/2 
• Tamarind / Puli / Huli - 3/4tsp (paste) 2 tsp (juice)
• Jaggery/Vellu/Bella - a small piece 
• Salt to taste
• Coconut - 4 tbsp
• Sambar powder  (Sambarpowder + Cococnut )
• Water - 1 cup
• Rasam powder/Malakapudi/Sarinapudi - 1 tsp
• Curry leaves - few leaves

Tempering

• Oil - 1 tsp
• Mustard seeds / Kadag - 1 tsp
• Hing / Asafoetida / Peryangum - 1/4 tsp

Method for Sambar

• In a bowl add washed dal , beans(karamani) & tomato add 2 cups of water and place it in the pressure cooker. Wait until 3 whistles and turn off the flame. Let it cool down
• In a mean while chop pumpkin add water in a pan add chopped pumpkin, salt and cook till tender
• In a mixer add roasted sambar mix and coconut add little water and grind into a smooth paste
• In a same pumpkin pan  mix paste then add tamarind , jaggery, salt to taste. Bring to boil add rasam powder add cooked dal and beans boil for few mins 
• Finelly chopped curry leaves. turn off the flame and remove pan. 
• Take small pan add oil , add mustard seeds allow to splutter then hing pour into sambar
• Serve with white hot rice with ghee. 

Another Easy Method

1. Make a sambar powder recipe and keep it in airtight box
2. In a mixer add 2 tsp of sambar powder and coconut add water and make a fine paste and mix into veggie.
3. Rest sambar process is same as above.

| Copyright © Malas - Kitchen 2016 | | All rights reserved