Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, matar ke pan flavoured malpua : #holi special. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Malpua recipe - Malpua are small sweet pancakes traditionally made during festivals like Holi, Diwali and Navratri. Malpua is an Indian dessert made for special occasions! Fried pancakes flavored with fennel and cardamom are dunked in a sugar syrup.
Matar ke Pan Flavoured Malpua : #HOLI SPECIAL is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Matar ke Pan Flavoured Malpua : #HOLI SPECIAL is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook matar ke pan flavoured malpua : #holi special using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Matar ke Pan Flavoured Malpua : #HOLI SPECIAL:
- Make ready 1 and 3/4 cup whole wheat flour
- Prepare 1/2 cup sugar
- Take 4 tsp Matar ka paste (peas paste)
- Make ready 2 tsp pan juice
- Take 1 tbsp fennel seeds (saunf)
- Get ghee for deep-frying
At Times Food Learn how to make mouthwatering Malpua Step by Step, Prep Time, Cook Time and required ingredients. Malpua is a delectable pancake recipe made from refined flour and semolina. It is then deep fried in clarified butter (Desi Ghee) and dunked in flavored Malpua is a truly traditional Indian Dessert which is very popular and extremely irresistible. While Malpua is popular all over the Indian subcontinent as.
Instructions to make Matar ke Pan Flavoured Malpua : #HOLI SPECIAL:
- Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.
- Transfer the mixture into a deep bowl and allow it to cool completely.
- Once cooled, add the matar paste, pan juice, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
- Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.
- Repeat step 4 to make 14 more malpuas. - - Serve immediately. Garnish with tutty fruity / dry fruits.
- Holi Special
- #holi
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