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Falahari Malpua Recipe

Rajgira, (Amaranth) is classified as a pseudocereal, meaning that it’s not technically a cereal grain like wheat or oats, but it shares a comparable set of nutrients and is used in similar ways. Its earthy, nutty flavor works well in a variety of dishes.

  • Prep time:
  • 10minutes
  • cook time:
  • 5minutes
  • serves:
  • 12-15 malpuas

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Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Recipe Notes

Malpua is basically a pancake kind of dessert recipe that is deep fried in ghee and dunked in sugar syrup ( Chasni). Here I made a innovation fusion of an Indian classic malpua in Falahari twist of innovation with raw bananas served with a drizzle of saffron syrup. The result is something I fell in love with.

Tags

  • #AnAajweek2
Ingredients

Ingredients For Falahari Malpua Recipe

Methods
  • 1. Firstly, make boil raw banana in pressure cooker for 4 whistle and let it cool down. After cool down peel and grate them. In a mixing bowl, sift all the ingredients, mix it, then make a a batter by adding milk. It should be like pancake batter, a pouring consistency. Once done leave a side for 5min
  • 2. Now heat ghee in a pan, drop one scope of batter in hot ghee so that we get a flat circle or disc. Fry until Brown by both the sides with crisp edges. It's become fluffy and soft due to adding banana in it. Once done drop the Malpua in the sugar syrup.
  • 3. Method-: sugar syrup-: In a saucepan boil sugar and water together to one thread consistency. To test this, dip wooden spoon in syrup touch it with the fore finger carefully it is very hot press fore finger against your thumb and gently tease them apart.
  • 4. We should get one wire stretching between finger and thumb. Add cardamom powder saffron threads keep it warm on low heat while serving malpuas, garnish with chopped almonds and pistachios and some coconut powder. It is delicious falahari desert which is almost make in all the houses in Navratri.
  • 5. Malpua is a most popular street food in Rajasthan, Bihar, West Bengal, Maharashtra and Odisha. Each recipe has its own variations. Traditionally malpua recipe calls for maida, semolina or suji, milk and yogurt. Its batter is allowed to ferment for few hours before deep frying in ghee or oil.
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