Kesar Malpua Recipe: Indian traditional sweets include the name of Kesar Malpua. This time on Hariyali Teej (Hariyali Teej 2023), a festival of special importance to women, saffron malpua can be made to sweeten everyone's mouth. It is believed that by fasting on Hariyali Teej and worshiping Lord Shiva and Mother Parvati, unbroken good fortune is attained. Kesar Malpua filled with sugar syrup can be specially prepared on this special day. Its succulent taste will compel everyone to praise it.
Ingredients to make Kesar Malpua
Wheat flour - 1 cup
Semolina (rava) – 1/2 cup
Mawa - 3 tbsp
Milk - 1 cup
Saffron threads - 1 pinch
Cardamom powder - 1 tsp
Fennel powder - 1/2 tsp (optional)
Cashew nuts chopped - 1 tbsp
Pistachio slices - 1 tbsp
Sugar - 1 cup
Desi ghee - for frying
How to make Kesar Malpua
To make Kesar Malpua, a traditional sweet on Hariyali Teej, first, take wheat flour and sift it in a vessel. Now add semolina to the flour and mix. After this add 2 tsp sugar and cardamom powder, and fennel powder and mix well. After this, take mawa and crumble it with both hands and add it to the flour and mix it properly. After this add lukewarm milk to this mixture and prepare the batter and beat it for some time.
When the batter becomes smooth, cover it and keep it aside for 1 hour, in this time the batter will puff up well, due to which the taste of Malpua will also increase a lot. Now prepare to make sugar syrup and put sugar and water in a vessel and heat it on medium flame. Boil the water until the sugar and water become homogeneous. When the sugar syrup starts boiling, put saffron threads in it.
Now put desi ghee in a pan and heat it. After melting the ghee, take the malpua batter and prepare malpua from it, and put it in the pan. Keep adding Malpua one by one according to the capacity of the pan. Making Malpua with a ladle will make them round and small. Deep fry the Malpua till it turns golden brown from both sides. After this, take out the malpuas and put them in the prepared sugar syrup.
Similarly, prepare malpuas from all the batter and keep them immersed in sugar syrup. Malpua has to be kept in syrup for at least 15 minutes so that they can absorb the syrup properly. Succulent saffron malpuas full of taste are ready. Take them out on a serving plate and serve garnished with cashew and pistachio shavings.
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