Atte ka Malpua


by
Accompaniments

Instant Rabdi 
Rabdi Cream 


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Atte ka Malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it.

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Makes 15 malpuas
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Ingredients

Method
  1. Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.
  2. Transfer the mixture into a deep bowl and allow it to cool completely.
  3. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
  4. Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.
  5. Repeat step 4 to make 14 more malpuas.
  6. Serve immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Atte ka Malpua
1 FAVOURABLE REVIEW

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 Reviewed By
Foodie #618511October 14, 2014

You must have had a lot of these in weddings.. but u can now make this at home too! Its sweet and tasty.. A specific care should be taken that it is fired in a very very hot ghe.. only then you will get the perfect shape.. even a little cold ghee may destroy its shme and the malpua may not form...

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Reviewed October 14, 2014by Foodie #618511

You must have had a lot of these in weddings.. but u can now make this at home too! Its sweet and tasty.. A specific care should be taken that it is fired in a very very hot ghe.. only then you will get the perfect shape.. even a little cold ghee may destroy its shme and the malpua may not form...

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