Moong Dal Malpua Diwali Special Diwali Sweets Sanjeev Kapoor Khazana

Yet another fabulous version of malpuas with split green gram flour. That silver varq and rabdi on top make it even more tempting.

MOONG DAL MALPUA

Ingredients

1 cup split skinless green gram flour (dhuli moong dal ka atta)
1 cup refined flour (maida)
cup powdered sugar
1 cups milk
A large pinch of saffron + for sprinkling
1 cup sugar
tsp baking powder
Ghee for deep frying
Slivered almonds for garnish
Blanched, peeled, and slivered for garnish
Silver varq for garnish
Rabdi to serve

Method

1. Dry roast the split skinless green gram flour in a non-stick pan till fragrant. Transfer in a large bowl and allow to cool.
2. Add refined flour, powdered sugar, and pour the milk. Whisk till a smooth batter is formed. Add saffron and mix well. Cover and set aside for 4-5 hours.
3. To make the sugar syrup, heat a non-stick pan. Add sugar, a generous pinch of saffron, and cup water. Mix and cook till one string consistency.
4. Add the baking powder in the batter and mix well.
5. Heat sufficient ghee in a wide shallow pan on medium heat. Add small portions of the batter at equidistance into the hot ghee and spread it lightly to make a small disc. Deep fry on both sides till golden and crisp. Drain on an absorbent paper.
6. Soak the malpuas in the warm syrup for 10 minutes. Drain and arrange on a serving plate. Garnish with almonds, pistachios, and silver varq and serve with rabdi.

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