Mango malpua
If you want to eat something new,
this recipe is for you.
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welcome to
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Let's start!
This is safeda mango pulp.
Extracted the pulp
and blended the paste.
Can take any mango pulp.
But if there's fibre in it,
filter the pulp then take it.
Semolina enhances
its softness
and taste.
Mixed well
Add little by little milk
and mix it.
Do not add all at once,
lumps will be formed.
Then it will take time
to make it smooth.
Can make it in grinder as well
it mixes quickly.
Consistency - running
But not too thin batter
Cover and keep - 10 min
Chashni preparation
Water - 1 cup
Cook till sugar dissolves
Stir occasionally
After sugar dissolves
Kesar is optional
After sugar dissolved,
cooked for 6 more min.
No wire is needed
It should be slightly sticky.
After 10 min
Ghee - medium hot
Flame - low-medium
As soon as it cooks a bit,
sprinkle ghee like this,
so the upper part cooks as well.
When it cooks from below,
flip it over.
Fry till golden from both sides.
Squeeze out the ghee
If batter is thick,
malpuas will be made thick.
Add water as required
and mix well.
If the batter is too thin,
when you'll put it in ghee,
the batter will spread
and will not form a shape.
Add a little flour and mix well.