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Holi recipes: How to make Malpua and Thandai

By Siddhi Panchal
March 21, 2019 08:05 IST
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Holi is complete without delicious food.

Food blogger Siddhi Panchal of Cooking With Siddhi shares her recipes for malpua and thandai.

Photograph: Courtesy cookingwithsiddhi.com

Malpua 

Ingredients

  • 1 cup milk
  • 1 cup sugar
  • ½ cup all purpose flour
  • ⅓  cup milk powder
  • 2 tbsp sooji
  • ¼ tsp cardamon powder
  • Strands of kesar
  • Pistachio and almond flakes for the garnish

Method

For the batter

  • In a bowl add all purpose flour along with milk powder, sooji, green cardamom powder and mix these dry ingredients well.
  • Add milk in small batches to make a smooth semi thick batter. Set it aside for 4-5 hours. In case you want to make the dish instantly, you can add Eno and set it aside for 1 to 1.5 hours.

For the sugar syrup

  • After the set time, take a pan and place it on the stove.
  • Add sugar and one cup water to it.
  • Keep stirring continuously so that the sugar melts completely. Cook on medium flame for 8-10 minutes, stirring occasionally.
  • Add kesar and check the thickness of the sugar syrup.
  • Once you achieve the desired consistency, switch off the flame.

Frying the malpuas

  • In a deep bottom pan heat oil. Stir the batter and pour a spoonful of it directly into the pan. Let it cook for a minute on low flame.
  • Flip the malpua over. Cook on the low medium flame until light golden.
  • Take it out on a plate and dip it in the sugar syrup. Let it soak in the syrup for two minutes.
  • Garnish the malpuas with pistachio and almond flakes.

Thandai

Ingredients

  • 1 and ¼ cup sugar
  • ⅓  cup cashew
  • ⅓  cup pistachio
  • ⅓  almonds, peeled
  • ¼ cup saunf
  • ¼ cup mask melon seeds
  • 1 tbsp cardamom
  • ½ tbsp black pepper
  • ¼ tsp nutmeg
  • ¼ tsp saffron
  • 500 ml milk

Method

  • In a steel utensil pour milk and let it come to a boil on a low flame.
  • For the masala, in a grinding jar, add almonds, pistachio, cashew, muskmelon seeds, saunf, cardamom seeds and black pepper and coarsely grind them.
  • Grind it in pauses for a few seconds, remove lid and with help of spoon mix it. Repeat the process.
  • Once you have a coarse mixture, add sugar, nutmeg, kesar and grind it. The masala is ready. You can store it in an airtight container in the fridge.
  • When the milk boils, add 3 tbsp masala and mix well. On a medium flame, stir continuously and cook for a minute. After a minute the mixture will thicken. You can now turn off the flame.
  • Cool in room temperature and refrigerate it.
  • Garnish with pistachio and kesar. Serve chilled.

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