Seasoning to Recipe: Payas with Malpua Appetizing

Payas with Malpua. Diwali special Indian sweets/dessert recipes:Indian mithai/sweet recipe to make at home with milk and khoya. These (rasmalai, malpua, chenna payas, gulab. Holi special Indian sweets/dessert recipes:Indian mithai/sweet recipe to make at home with milk and khoya.

Payas with Malpua Malpua is a traditional North Indian sweet of soft, fluffy and yet crisp pancakes coated with sugar syrup and served with rabri or thickened sweetened milk. Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. Barley was the most prolific grain eaten by the arya of the Vedic period. Food preparation Payas with Malpua is a fun point, moreover it comes to be much more unique worth if you cook it yourself. By using the complying with 13 active ingredients, you can start cooking 11 steps. observe the adhering to section for you to start cooking instantly.

Composition of Payas with Malpua

  1. Need 1/2 cup for basmati rice (long grain) soaked at least for two hours(I prefer soaking it for a couple of hours more).
  2. Require 2.5 liters – full cream milk.
  3. Prepare 15-20 – almonds soaked and chopped finely.
  4. You need 15-20 – cashew nuts chopped finely.
  5. Give 15-20 of Raisins.
  6. Require 15-20 of pistachio soaked and chopped finely.
  7. It’s – (Keep aside a mix of few dry fruits for garnishing.).
  8. You need as needed Few strands of kesar soaked in a tablespoon of milk. Few kesar strands for garnishing.
  9. Need 1/2 teaspoon nutmeg powder or grated nutmeg.
  10. It’s 1 tablespoon – pure ghee.
  11. Require 1 teaspoon – elaichi powder.
  12. Prepare 1.5 cup – sugar or as per taste.
  13. It’s 2-3 for cloves.

Malpua is an upgraded version of the humble pua, where the pua is soaked in a sugar syrup and garnished with So what actually is a malpua? It's like a fried pancake, the batter is made with flour. 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.

Payas with Malpua instructions

  1. Add some ghee in the cookware and shallow fry gently taken out soaked rice. Add cloves too to ghee. (You can also shallow fry the mix of dry fruits if u want, before adding to the milk and rice mixture.).
  2. Add the milk and let the rice cook in it at low flame..
  3. Also add kesar and nutmeg powder to milk and rice mixture..
  4. Let the mixture boil and let it become more creamy. Keep stirring at it so that the rice doesn’t gets burn at the bottom..
  5. Let the mixture cook nicely for at least 2-3 hours..
  6. Check if the rice is perfectly cooked and the aroma of milk has changed..
  7. Add sugar and chopped dry fruits along with raisins in this mixture and give it a nice mix..
  8. Cook the mixture for around 30 min more and chk the consistency. If there is a need of more milk, it can be added as per choice..
  9. Turn the burner off and let the mixture cool for sometime..
  10. Garnish it well before serving. (Garnishing suggestions- with dry fruits, finely chopped or as a whole, along with kesar strands and rose petals). It can be served with steaming hot Malpua too.. Both of them make wonderful combination complimenting each other nicely..
  11. This awesome kheer tastes heaven. It can be served hot or cold as per one’s choice. Both ways it is totally out of this world..

About Malpua Recipe: Malpua is an Indian dessert where small round cakes, similar to pancakes When I think about the food of Ramzan, bubbling-hot plates of paya, clay pots brimming with phirni. 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. I got so many replies and one of the recipe which was requested is "malpua". Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low.

Leave a Comment

Your email address will not be published. Required fields are marked *