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Main Ingredients | Split skinless green gram (dhuli moong dal), Refined flour (maida) |
Cuisine | Indian |
Course | Mithais |
Prep Time | 41-50 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Moong Dal Malpua
- 1 cup Split skinless green gram (dhuli moong dal) roasted and ground to a fine po
- 1/2 cup Refined flour (maida)
- a pinch Baking powder
- 1 cup Milk
- 1 cup Sugar
- a few Saffron strands
- to deep fry Ghee
- as required Rabdi
- for garnish Almond slivers
- for garnish Blanched pistachios slivers
- for garnish Dried rose petals
- for garnish Silver varq
Method
- Take green gram flour in a mixing bowl, add refined flour, baking powder and milk and whisk into a smooth batter. Rest the batter for 10-15 minutes.
- Take sugar in a non-stick pan, add ½ cup water and saffron and cook, stirring occasionally, till sugar dissolves and cook further till the syrup reaches 1 string consistency. Keep the syrup warm.
- Heat ghee in a shallow pan, pour a ladleful of batter, do not spread, and shallow-fry for 2 minutes. Agitate some hot ghee over it and turn over. When both sides are evenly done, drain and immerse in sugar syrup for some time. Use the remaining batter similarly.
- Drain the malpuas from the sugar syrup and place them on a serving plate, drizzle rabdi over them, garnish with almonds, pistachios, dried rose petals and silver varq and serve warm.
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