Skip to main content

Lobia Dip Recipe

Post a Comment

Malpua Recipe| Malpua without khoya

Malpua (मालपुआ) is a sweet dessert that is very popular in North India. It can be easily prepared at home. These fried pancakes dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malpua is prepared using all purpose flour, sooji, milk and milk powder. Malpua is deep fried in desi ghee and dipped in sugar syrup. They are flavoured with cardamom powder and saffron.

malpua


Malpua can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malpua recipe using milk powder. If you don’t have khoya, you may try this recipe.

To make malpua, mix all purpose flour (maida), sooji, milk powder and milk to make a smooth and lump free batter. Deep fry them and soak in sugar syrup for 15 minutes. These malpuas are so soft that they will melt in your mouth in just a minute. Try this recipe at home.




Course:   Dessert
Cuisine:   Indian
Prep. Time:  20 minutes
Cooking Time:  25 minutes
Serving:   3

Ingredients:

1 cup Maid (all purpose flour)
¼ cup Sooji (rava)
1 tbsp. milk powder
1 cup milk
1 cup sugar
1 cup water
¼ tsp. cardamom powder
3-4 strings of saffron
Oil for frying

Instructions:

Making of sugar syrup-

Add sugar and water in a pan on high flame. Let the sugar dissolve in water. After 5-10 minutes, add cardamom powder and saffron. When sugar syrup become sticky, turn off flame and keep aside.


Making of Malpua-

Take a bowl, add maida, sooji and milk powder.


Pour milk little by little.


Mix properly to make a smooth and lump free batter. It should be of pouring consistency. Keep aside for 15 minutes.



After 15 minutes, check the consistency, rava makes the batter thick. If required, add more milk and beat well.
Heat oil in a pan on medium flame. When oil become hot, pour a ladleful batter in the oil. It will take a round shape on its own.


Fry on low flame from both sides.


When it became golden brown, remove from oil. Drain the excess oil. Make all the malpuas in same manner.


Dip all malpuas in sugar syrup for 15 minutes.


Drain the malpua from syrup. Garnish with almond and saffron. Serve immediately.


Tips:

  • You may use wheat flour in place of refined four.
  • You may add fennel seed powder and a small pinch of salt.
  • Add khoya in place of milk powder.
  • When you have prepared the batter let it sit for 15 to 30 minutes before frying the malpua.


You may also like other sweets:

Rice Kheer
Fruit Cream
Sooji ka halwa
Lauki ka halwa

Labels:

Comments

Post a Comment

Popular posts from this blog

Kuttu ki Dahi ki Pakodi

Kuttu ki dahi ki pakodi is a very delicious and yummy recipe for vrat and fasts. To make this recipe, kuttu ki pakodi is made with kuttu flour and boiled potato then soaked in curd. This recipe is not only nutritious but mouthwatering too. This is an easy preparation and can be made in short time. Kuttu flour is also known as buckwheat flour. This is consumed mainly in Hindu fasting days like Navratri, Janmashtami and Shivratri. This is extremely high in protein, fiber and good for heart patients. You can also make different recipes with Kuttu flour like poori, tikki, pakode, vada and bonda. Kuttu ki pakodi are deep fried fritters that is made with crumbled boiled potato and kuttu flour. Then these pakodis are dipped in curd. In this fasting recipe, sendha namak is used instead of regular salt which is also known as rock salt. The addition of black pepper powder and green chilli gives it a hot and spicy flavor. It is so yummy and delicious that you can make any time even without f...
Post a Comment
Read more

Aam Papad Recipe | How to make aam papad

Aam Papad (आम पापड़) is a sun dried ‘khatta meetha’ papad made from fresh mango pulp. These small bites of mangoes are served as confectionery. Mango season is here and I am thinking what to do with them. So I have tried this recipe. This mango papad recipes is easy and simple. It requires only two ingredients mango pulp and sugar. To make mango papad, mango pulp is cooked in a pan along with sugar. Then it is dried under sun light. It takes 1 or 2 days to dry. It can be dried in fan or in oven. These aam papad have the goodness and health benefits of mango. Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Dried mangoes have good fibre levels so dried mango may be a convenient alternative to fresh mango. Mango fruits are seasonal so you can preserve them in this way. These tangy mango papad are enjoyed by everyone either adults or kids. Ingredients: ...
Post a Comment
Read more

Murmura Bonda | Murmura vada

Murmura vada | Murmura Pakoda Recipe  मुरमुरे से बनाएं कुरकुरे और स्वादिष्ट पकौड़े   Murmura vada is a crispy and delectable deep fried snack that is prepared using murmura. These vadas are crispy from outside and soft from inside. It is prepared using murmura (puffed rice), sooji and besan (gramflour). These crispy, crunchy and spicy fritters will be everyone’s favorite snacks. This is a vegan and easy to make recipe. To make mumura vada, murmuras are soaked and slightly mashed using your fingers. Onion and basic spices are added in this mixture. Then this mixture is shaped to round vadas and deep fried. You may add cumin seeds, fennel seeds or coriander seeds. You can skip onion if you are making no onion snacks. You may add green chilli, coriander leaves or mint leaves.  Murmura vada are enjoyed with chutneys or sauces along with a hot cup of tea. It can be prepared for breakfast or evening snack. Course:   Snacks Cuisine:   Indian Prep. Time: ...
Post a Comment
Read more

Gulab Jamun From Milk Powder

Gulab Jamun is a popular classic Indian sweet. Jamuns are a pure delight for everyone. Traditionally these are made with Khoya but today I am making these from milk powder. Believe me they will be soft and delicious. Ingredients: Sugar Syrup For: 1 Cup Sugar 3 Green Cardamom 1 ½ Cup Water 1-2 Drops of Lemon Juice For Gulab Jamun: 1 Cup Milk Powder 3 teaspoon Maida A Small Pinch Baking Soda 1 tablespoon Ghee 2-3 tablespoon Milk Oil or ghee for deep frying Instructions: At First we make sugar syrup. Take sugar, cardamom, water and lemon juice in a pan. Heat it over medium flame. Gently bring to boil and stir. Cook the sugar syrup till it reaches half string consistency. Switch off the flame. Mix milk powder, maida, baking soda in a mixing bowl. Add 1 tablespoon ghee and mix well. Sprinkle milk and gently mix. Mixture should be soft. Do not over mix or knead the mixture. Grease your palm with oil and make round shaped small balls. Do not make large sized balls ...
Post a Comment
Read more

Lobia Dip Recipe

Lobia Dip Recipe  "Move over hummus! Discover the rich, nutty flavors of our Zesty Lobia Dip . Lobia dip (Black-Eyed Pea dip) ( लोबिआ डिप ) is the underrated, protein-packed cousin of hummus that deserves a spot in your snack rotation. Often called "Texas Caviar" in its chunky form, this creamy version transforms the humble black-eyed pea into a silky, savory spread that’s both earthy and bright. Unlike chickpeas, which have a fairly neutral profile, lobia (black-eyed peas) offers a distinctively nutty, slightly smoky depth. When whipped, it creates a texture that is dense yet fluffy. If you’re looking to go beyond the basics, lobia dip is truly a "fusion" powerhouse. It sits at the intersection of Southern American soul food, Indian home cooking, and Middle Eastern mezze culture. Why it’s the "Modern" Choice? In a world of hummus fatigue, lobia dip stands out because it’s: Lectin-Light: Some find black-eyed peas easier to digest than other legumes...
Post a Comment
Read more