Our Malai Poori is extremely soft and tasty.
Namaskar!
I am Nisha Madhulika
Today we will make instant Malai Poori
Convectional Malai Poori's procedure takes a longer period of time.
But, instant Malai Poori is quciker to make
It is tastier to eat. Come, let us start the cooking
Firstly, we will make sugar syrup to make instant Malai Poori
Here, we took 1.5 cups of sugar. Add it in a vessel
It is a cup of water
and it is a 1/2 cup
It is total 1.5 cups of water
Switch on the flame
We will cook it until sugar dissolves in the water
Here, the sugar syrup is cooking
In the meantime, we will make the mixture for Malai Poori
We will take a cup of Gulab Jamun ready-mix
You can use it of any brand
Now, we will add some water to it and stir ir
First, we will dissolve its lumps
We have made the smoother batter
but, its consistency is still thick.
Add some more water to it
and mix well
The batter is ready
It has a pouring consistency
but, the batter is not too thinner in its consistency
To make this batter, a 3/4 cup of water was utilized
We took a cup of water from which a 1/4 cup is still remaining
The sugar has dissolved in the water
We will cook it for more 1 to 2 minutes
Add 15 to 20 saffron strands to it and it is optional too
You can skip it if you want too
Add a 1/2 teaspoon of cardamom powder to it
Let the sugar syrup cook for 2 mminutes
We have boiled the sugar syrup for 3 to 4 minutes
The sugar syrup has cooked
We will remove it from the flame
and let it slightly cook down
In the meantime, we will preheat clarified butter in a pan to fry the Poori
To fry it, use the pan with flat bottom
Do not use the wok with deep bottom
Use the wok with flat bottom only
It helps to utilize the lesser quantity of clarified butter
The clarified butter has heated
Turn the flame to low
Now, we will start frying the Malai Poori
Add a serving spoon of batter to it
Let it cook for a while
Add some hot clarified butter over it
We will flip it once it has fried from the bottom
Fry it from another side until it becomes brown
It has become brown from both sides
It has fried, we will drain it out
We will press and drain it out as shown so that the
excessive clarified butter moves back to the wok
Fry all the Malai Poori likewise
We have fried all the Malai Poori
10-12 Malai poori can be made from the prepared quantity of batter
The sugar syrup has also become lukewarm
Now, we will dip these in the sugar syrup
It is very soft
We will handle it very carefully
Dip 4 to 5 Malai Poori in the first round
We will leave them dipped in it for 4 minutes
4 minutes have passed
Malai has filled well with the sugar syrup
We will remove these from the sugar syrup
Dip and remove rest of the Malai Poori from the sugar syrup
We have dipped all the Malai Poori to the sugar syrup
Remove them on the plate and garnish with sugar syrup
It shoud be dipped into the sugar syrup
Malai Poori is ready to be served
It is tastier to eat
Garnish it with some pistachio flakes
Cooking it is an easier process
But, be attentive while cooking it
Make batter of the thicker consistency
Do not make it thinly
The Malai Poori wouldn't be of a perfect shape
if the batter would be of thinner consistency
If the batter is too thick
then it will be too thick in its shape
Make sure the clarified butter is not extremely heated
If its too hot then it will become darker
It won't be cooked prefectly
It is lesser heated
so the Malai Poori would be of perfect shape
The oil should be less heated than medium hot
The flame should be low
You will make the scrumptious Malai Poori
You should make the Malai Poori and eat it
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