Kesar malpua is a popular dessert across West Bengal and Odisha. Here is its step-by-step recipe you can try at home.
Ingredients Wheat flour – 1 cup Semolina (rava) – 1/2 cup Mawa – 3 tbsp Milk – 1 cup Kesar threads – 1 pinch Cardamom powder – 1 tsp Fennel powder – 1/2 tsp (optional) Cashew nuts chopped – 1 tbsp Pistachios chopped – 1 tbsp Sugar – 1 cup Desi ghee – for frying
Start by sifting wheat flour into a bowl. Add semolina and mix well.
Add 2 tsp sugar, cardamom and fennel powders. Crumble mawa and blend it thoroughly. Gradually mix lukewarm milk to form a batter, and beat until smooth.
Then, cover and keep the batter aside for about an hour, allowing it to puff up and enhance malpua’s flavour.
Moving on to the sugar syrup, combine sugar and water in a pot over medium heat.
Boil until a seamless blend is achieved. Introduce kesar threads as the syrup simmers.
Begin by heating desi ghee in a pan until it turns into liquid. Once the ghee is hot enough, take the malpua batter and shape them using a ladle.
Fry these delights until they attain a rich golden-brown shade on both sides.
Following this, extract the malpuas from the pan and submerge them into the awaiting sugar syrup.
Allow the malpuas to absorb the syrup by keeping them immersed for at least 15 minutes. Serve them with a sprinkle of cashew and pistachio shavings.