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Ahoi ashtami malpua recipe

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Ahoi ashtami malpua recipe

Ahoi Ashtami is a festival celebrated by mothers for the well-being of their children, and special sweets like malpua are often prepared for the occasion. Here’s a simple and traditional Malpua recipe you can try:

Ingredients:

For the Malpua Batter:

  • 1 cup all-purpose flour (maida)
  • 2 tablespoons semolina (sooji/rava)
  • 1/4 cup sugar
  • 1/4 teaspoon fennel seeds (saunf)
  • 1/4 teaspoon cardamom powder (elaichi)
  • 1/2 cup milk (adjust as needed to get the right consistency)
  • A pinch of salt
  • Ghee or oil for frying

For the Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few saffron strands (optional)
  • 1/4 teaspoon cardamom powder

For Garnishing:

  • Chopped nuts (almonds, pistachios)
  • A few saffron strands (optional)

Instructions:

Step 1: Prepare the Malpua Batter:

  1. In a mixing bowl, combine the all-purpose flour, semolina, sugar, fennel seeds, cardamom powder, and a pinch of salt.
  2. Gradually add milk to the dry ingredients, whisking well to form a smooth, lump-free batter. The consistency should be like pancake batter—neither too thick nor too runny.
  3. Let the batter rest for about 30 minutes to allow the semolina to soften.

Step 2: Prepare the Sugar Syrup:

  1. In a pan, combine the sugar and water, stirring until the sugar dissolves.
  2. Bring the mixture to a boil and simmer for 5–7 minutes until the syrup reaches a one-string consistency (if you take a drop between your fingers, it should form a thin string).
  3. Add saffron strands and cardamom powder for flavor. Set aside and keep warm.

Step 3: Fry the Malpuas:

  1. Heat ghee or oil in a flat frying pan on medium heat.
  2. Pour a small ladle of batter into the hot ghee, spreading it slightly to form a round, flat shape. Fry the malpuas on medium heat until they turn golden brown on both sides.
  3. Remove from the pan and immediately dip each malpua in the warm sugar syrup for 1–2 minutes, ensuring it absorbs the syrup.
  4. Transfer to a plate and garnish with chopped nuts and saffron strands.

Serving:

Serve the malpua warm as a delightful dessert for Ahoi Ashtami or any festive occasion! You can also serve it with a side of rabri (thickened sweetened milk) for extra indulgence.

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