Looking for a delicious sweet dish to try this Holi? Look no further than this traditional Mango Malpua recipe! Made with mango pulp and a mix of all-purpose flour, rice flour, and semolina, these fried malpuas have a round shape and a beautiful flavor. To make them even more delicious, we’ll add saffron strands, fennel seeds, and cardamom powder to the sugar syrup. The malpuas are deep-fried in hot ghee or oil until small bubbles form on the surface, then soaked in the syrup until they absorb all the flavors. Finally, they are garnished with chopped dry fruits, making them the perfect dessert for special occasions. So, heat up your pan, get your slotted spoon ready, and let’s make this delicious traditional recipe!
Mango Malpua has cultural significance in India and is considered an integral part of traditional festivals and celebrations. It is as a favorite among mango lovers. Making Mango Malpua is a time-consuming process. However, the effort is well worth it, and the end result is a delicious and visually appealing dessert that is loved by many. Mango is known as the “king of fruits,” in Indian cuisine and as soon as the season starts there are mangoes everywhere. You see mango lassi, mango pickles and mango desserts. So, whether you’re looking to indulge in a sweet treat or impress your guests with a traditional recipe, Mango Malpua is definitely worth trying this mango season!
You can trace the history of Mango Malpua back to ancient India, where it was a popular dessert in royal households. The recipe has passed down from generation to generation and is still popular today. The traditional recipe for Mango Malpua is pretty much the same, although some modern variations may include additional ingredients such as whole wheat flour or milk solids. The dessert is typically made using a frying pan or non-stick pan, and a slotted spoon is used to remove the malpuas from the hot ghee or oil.
Ingredients List For Mango Malpua
All-purpose flour, semolina, and rice flour provide structure to the batter, giving the malpua a slightly crispy texture on the outside and a soft and chewy texture on the inside. All-purpose flour provides gluten which helps bind the ingredients together, while semolina and rice flour add a unique texture to the final product.
Mango puree and whole milk contribute to the flavor and aroma of the malpua. The mango puree adds a sweet and fruity flavor, while the milk provides richness and creaminess. The combination of these two ingredients creates a unique and tropical taste that is both refreshing and satisfying.
Sugar, water, cardamom pods, and lemon juice add sweetness and a distinct aroma to the malpua. The cardamom pods add a subtle, warm and spicy aroma to the syrup, while the lemon juice helps balance the sweetness of the syrup. When poured over the fried malpua, the syrup seeps into the batter and infuses it with the sweet and aromatic flavors of the syrup.
Chopped pistachios add a crunchy texture and nutty flavor to the malpua, which complements the sweetness of the syrup and the fruity taste of the mango. You need oil to fry the malpua, which gives it a golden brown color and crispy texture on the outside.
Step-by-Step Instructions for Mango Malpua
Firstly, in a large bowl, combine all-purpose flour, rice flour, semolina, and mango puree.
Gradually add milk in batches and whisk until the mixture is smooth.
Let the batter rest for 15 minutes.
Meanwhile, in a separate pot, heat sugar and water and bring it to a boil.
Add cardamom pods and allow it to boil again. Stir occasionally until the sugar dissolves.
To prevent caramelization of the syrup, add lemon juice. Set aside.
Next, heat oil in a frying pan over medium to low heat. Drop spoonfuls of the batter into the hot oil.
Deep fry them until golden brown.
Once done, remove the malpua from the oil and let it drain on a paper towel.
Dip the malpua into the sugar syrup and ensure that it thoroughly soaks the syrup.
Let it soak for a few seconds, then remove and place it on a serving plate.
Finally, garnish the malpua with chopped pistachios and serve hot.
Enjoy your delicious and flavorful Mango Malpua!
When serving Mango Malpua, there are a variety of ways to elevate this delicious dessert. First, to plate the warm and syrupy malpua, use a dessert plate. Secondly, sprinkle chopped pistachios on top of the malpua to add a crunchy texture and a nutty flavor. Moreover, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness of the malpua. In addition, to add an extra burst of mango flavor, drizzle some mango puree on top of the malpua. It is important to note that this dessert is best enjoyed immediately after cooking, while it is still warm and the syrup is gooey. Mango Malpua makes a perfect end to any meal and is sure to leave your guests wanting more.
You can serve this dessert alone or as a sweet treat after an Indian meal like Dal fry or palak paneer paratha. You can also serve it during Holi festival with traditional Indian snacks like dahi bhalla, thandai cake and parippu vada etc. Another great idea is to make a sweet platter this Holi by adding other sweets to it like Bombay Halwa, kheer, strawberry idlis and Soan papdi, barfi etc.
When it comes to storing Mango Malpua, there are a few things to keep in mind. First, allow the dessert to cool completely before storing it. Once cooled, place the malpua in an airtight container to prevent air exposure, which can dry it out. Secondly, for short-term storage, keep the container at room temperature for up to a day. However, for longer storage, store the malpua in the refrigerator for up to 4-5 days. To ensure the malpua retains its softness, warmth, and texture, reheat them before serving. To do so, reheat them in the microwave for 10-15 seconds or in a preheated oven for 2-3 minutes. Remember, Mango Malpua tastes best when consumed immediately after cooking, so it is always better to make them fresh. Proper storage of Mango Malpua ensures it remains fresh and tasty even after storing for a few days.
Mango Malpua is a delicious Indian dessert made using all-purpose flour, semolina, rice flour, mango puree, and milk. The batter is deep-fried until golden brown and soaked in sugar syrup, giving it a sweet and tangy flavor.
To prepare the batter for Mango Malpua, mix all-purpose flour, semolina, rice flour, and mango puree in a large bowl. Add milk in batches and whisk until smooth. Allow the batter to sit for 15 minutes to let it thicken.
Heat the ghee on medium flame in a deep frying pan until hot. Reduce the flame to low before adding the batter.
The traditional way of making Mango Malpua involves making a batter with all-purpose flour, semolina, and milk. The batter is then deep-fried in ghee until golden brown and soaked in sugar syrup. The malpua is then served hot, garnished with chopped pistachios and mango pieces.
To check the consistency of the batter for Mango Malpua, dip a spoon into the batter and slowly lift it. If the batter falls off the spoon in a steady stream, the consistency is perfect.
To deep fry Mango Malpua, heat the ghee on medium flame in a deep frying pan until hot. Using a spoon, drop the batter into the hot ghee and fry on low flame until golden brown. Once cooked, remove the malpua and place it on paper towels to remove any excess oil.
Yes, you can garnish Mango Malpua with fresh mango pieces to enhance the mango flavor and add a fruity twist to the dessert.
To soak the Malpua in sugar syrup, place the fried malpua in the hot sugar syrup and gently press it with a spoon. Allow the malpua to soak for a minute or two until it absorbs the syrup.
No, it is recommended to fry the Malpua on low flame to prevent them from burning or cooking unevenly.
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