Falahari Malpua. Malpua is an upgraded version of the humble pua, where the pua is soaked in a sugar The Bihari version of malpua also has added banana to it. Malpua prepared with mawa mixed in singhara atta (water chestnut flour) during fasts are scrumptious to eat as well as look best. Don't forget to prepare them during Navratri or any other fasts.

Malpua is a popular North-Indian cuisine made at special occasions and festivals. This yummy dish will make your special moments even more special. Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. You can cook Falahari Malpua using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Falahari Malpua

Prepare 1/4 cup of singhare ka atta/chestnut flour.
It's 1/4 cup of grated mawa.
You need 3 tbsp of powdered sugar.
It's 2 tbsp of finely chopped nuts like pista, badam, chironji.
It's of Milk as required to make the batter.
Prepare as needed of Oil or ghee for deep frying.
You need 1 cup of sugar.
It's 1/2 cup of water.
Prepare 12-15 of A strands of saffron.
You need 1/2 cup of rabdi for garnishing.

Barley was the most prolific grain eaten by the arya of the Vedic period. malpua recipe malpura recipe with detailed photo and video recipe. an exotic pancake dessert snack which is hugely popular for the combination of malpua with rabri. this recipe is also known as bengali. Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low.

Falahari Malpua step by step

In a mixing bowl combine together singhare ka atta, grated mawa, powdered sugar and dry nuts, mix them well, preserve some almonds and pistachios for garnishing.
Now by adding milk little by little make a smooth medium thick batter, cover and keep it for 3 - 4 hours.
Make sugar syrup, cook sugar and water on low heat, stirring in between, until becomes one string consistency, add saffron strands.
After 3 - 4 hours uncover the batter and start making the malpuas, heat oil in a flat bottomed pan, first on high heat,then make the heat medium.
Now with the help of a laddle take the batter and pour in the hot oil, very gently, do not shake your hands, put 1 - 2 malpuas at one time.
Fry them, by turning them at regular intervals, until becomes light brown, then take them out and put directly in the warm sugar syrup.
Soak them for 2 minutes, then rake them out, in this way make all the malpuas.
Arrange them in a serving platter and garnish with rebdi, pistachios, almonds and saffron strands, serve some rabdi separately if anyone likes to have more.
A perfect sweet for monsoon, as sawan has also started, they can be consumed during fasting too.

Malpua prepared with mawa mixed in singhara atta (water chestnut flour) during fasts are scrumptious to eat as well as look best. 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. Malpua is a mouthwatering pancake recipe specially prepared during the Eid and Holi festival. At Times Food Learn how to make mouthwatering Malpua Step by Step, Prep Time, Cook Time and required.