The Hindi song ‘aaya sawan jhoom ke’ truly signifies the importance of the month of saawan- a month that brings rains providing us relief from the scorching heat. This relief after a long and hot dry spell calls for celebration. Teej is an important festival of North India to celebrate the arrival of monsoons. It’s a festival of dance, gidha, mehndi, jewellery and above all, sweets like kheer, malpude, gulgule…. just hearing all these names makes our mouth watering.
|Milk powder||1/2 cup|
|Cardamom powder||1 teaspoon|
Take 1 cup of maida and 1/2 cup of milk powder in a mixing bowl.
Add 1/2 cup of cream/malai to it.
Add milk to it and stir well so that no lumps remain. The batter should be of thick but of pouring consistency.
Add 1/2 teaspoon of cardamom powder and stir again.
Let it rest for 15-20 minutes. While the batter is testing in the mean while prepare sugar syrup.
Take 1 cup of sugar and equal amount of water in a pan and heat it on medium flame while stirring well till the sugar dissolves. Add 1/2 teaspoon cardamom powder. Then reduce the flame and let it simmer till you get 1 string consistency. To check the consistency, take a drop of sugar syrup between your index finger and thumb, if it forms a tiny string while separating your finger and thumb, that’s the one strong consistency.
Heat oil in a flat bottomed pan on a medium flame. When it becomes hoy, reduce to flame to low. I shallow fried malpuas, you can feel fry then as well.
Pour a spoonful of batter in the oil. It will spread on its own. I like small malpuas, if you want to make bigger sized, pour 2-3 spoons of batter. Fry malpuas on low to medium heat.
Once it becomes light golden brown, flip the side and let it get brown on other side also.
Once golden on both sides, take out of oil, drain the oil well and put the malpuas in warm sugar syrup.
Keep in the syrup for 1-2 minutes and then take out.
Decorate with sliced pistachio and serve hot or cold with kheer or rabdi.