Fluffy Malpua Recipe: Want to make balloon-like fluffy Malpua on Holi? Learn the 5 secret tricks of getting the right batter consistency, fermentation, amount of baking powder, oil temperature and perfect syrup to prepare soft and spongy Malpua every time.
Balloon Like Fluffy Malpua: Holi festival is near and this festival is incomplete without Malpua, many people say that Malpua does not puff up after putting it on oil. In such a situation, if you want your Malpuas to become so soft and fluffy on Holi that everyone asks for the recipe, then just the right ingredients are not enough – the right technique is necessary. Often Malpua remains hard, flat or raw from inside. But by adopting some easy secret tips, you can make puffy, spongy and juicy Malpuas like halwai balloons at home. Let us know those 5 special tricks.
Correct consistency of batter is important
The batter of Malpua should neither be too thin nor too thick. The correct consistency should be like pakoda batter. Prepare smooth batter by mixing flour, semolina and milk. Keep in mind that there should not be even a single lump in it. The smoother the batter, the softer the Malpua will be. Make a batter by mixing flour, semolina and milk and leave it for half an hour so that the semolina swells properly.
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It is important to rest the batter
After preparing the solution, keep it covered for at least 20-30 minutes. This causes the semolina to swell and slight fermentation occurs in the batter, which helps in making the Malpua rise. If you hurry, the Malpua will become hard and sticky.
Correct use of baking powder or fennel
It is helpful to add a pinch of baking powder or baking soda for fluffy Malpua. Some people also add fennel or cardamom to it, which adds a slight airiness to the taste. But keep the quantity very less, adding too much can spoil the taste.
Keep the temperature of oil or ghee perfect
While frying Malpua, oil or ghee should be medium hot. On very high flame, Malpua will brown quickly from outside and will remain raw from inside. Fry on low-medium flame so that they slowly puff up and become golden. When you pour the batter, let it spread on its own – don’t try to spread it with a spoon.
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Right timing and texture of sugar syrup
The syrup should be of a string – neither too thick, nor thin. Drop the fried hot malpuas directly into the lukewarm syrup and keep aside for 1-2 minutes. If soaked for too long they may break. If taken out at the right time, Malpua remains juicy from inside and lightly crisp from outside.