Sunday, 9 August 2015


A Sweet dish prepared mainly at the time of festivals in GSB communities, like Diwali or Car festivals. My mother-in-law used to make this at the time of Diwali and Pooram festivals. This is very easy to make but you need some experience to make lace like malpuris at the ends. This is my second attempt but I feel the ends of the the malpuris do not have the lacy looks. But its awesome tastes will be always remembered.


Plain floor/ maida - 1 cup

Rava / Semolina - 1/4 cup

Sugar - 1 cup

Cardamom powder - 1 tsp

Water - 1/2 cup plus

Ghee / Sunflower oil for deep frying



Mix maida, rava, sugar and cardamom powder in a little water. 

Add some more water to make little thick batter. 

Keep covered for minimum 4 hours.

Check the batter, it should be thick and pouring consistency. 

If the batter is too thick add some water. Mix well.

Now heat ghee or sunflower oil in flat bottomed kadahi.

When it is hot pour a big spoon of batter in the oil.

Reduce the heat to minimum and fry till it is brown and cooked. Turn to other side and again fry till it is brown. Take out with slotted ladle and press with another flat spoon to remove its excess oil. 

You can fry more than one at the same time without touching one another with carefully.

Also you can try when one malpuri is half done pour the next one in the oil. I did like this.

Serve Malpuris when it is cooled.

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