Soft, fluffy pancakes made with flour, semolina, and khoya, shallow-fried in ghee to a golden crisp. They are then drenched in a fragrant, saffron-infused sugar syrup. This traditional North Indian dessert is a festive favorite, perfect for celebrations like Holi and Diwali.
Prep45 min
Cook25 min
Ferment30 min
Servings4
Serving size: 1 serving
626cal
12gprotein
99gcarbs
Ingredients
1 cup Maida
0.25 cup Fine Rava (Also known as fine semolina)
0.5 cup Khoya (Grated or crumbled)
1.125 cup Sugar (1 cup for syrup, 2 tbsp (0.125 cup) for batter)
1 tsp Fennel Seeds (Coarsely crushed)
0.75 tsp Green Cardamom Powder (1/2 tsp for batter, 1/4 tsp for syrup)
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
Sweet, melt-in-mouth Pua with perfectly spiced Aloo Dum – a delightful, energy-giving treat!
This bihari dish is perfect for breakfast. With 998.6700000000001 calories and 18.869999999999997g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
0.5 tsp Lemon Juice (Prevents syrup crystallization)
1 cup Ghee (For shallow frying)
2 tbsp Pistachios (Slivered, for garnish)
1 tbsp Almonds (Slivered, for garnish)
Instructions
1
Prepare the Sugar Syrup
In a saucepan, combine 1 cup of sugar and 1/2 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
Once boiling, add the saffron strands and 1/4 teaspoon of green cardamom powder. Reduce the heat and let it simmer for 5-7 minutes.
The syrup should thicken slightly and feel sticky between your fingers, but not form a string. This is a 'half-string' consistency.
Turn off the heat and stir in the lemon juice to prevent crystallization. Keep the syrup warm while you prepare the malpuas.
2
Make and Rest the Batter
In a large mixing bowl, combine the maida, fine rava, grated khoya, 2 tablespoons of sugar, coarsely crushed fennel seeds, and the remaining 1/2 teaspoon of green cardamom powder. Mix well.
Gradually pour in the room temperature milk while whisking continuously to create a smooth, lump-free batter. The consistency should be thick yet pourable, similar to pancake batter.
Cover the bowl and let the batter rest for at least 30 minutes. This crucial step allows the rava to absorb liquid and swell, resulting in softer malpuas.
3
Fry the Malpuas
Heat ghee in a wide, heavy-bottomed pan or kadai over medium-low heat. The ghee should be about 1-inch deep.
To test the heat, drop a small amount of batter into the ghee; it should sizzle and rise to the surface gradually. If it browns too quickly, the ghee is too hot.
Pour a small ladleful (about 1/4 cup) of batter into the hot ghee. It will spread on its own into a circle. Do not overcrowd the pan; fry one or two at a time.
Fry on low heat for 2-3 minutes, or until the edges turn golden brown and the top appears cooked.
Gently flip the malpua and fry the other side for another 2 minutes until it's evenly golden and crisp on the edges.
4
Soak, Garnish, and Serve
Using a slotted spoon, remove the fried malpua from the ghee, allowing any excess to drip back into the pan. Briefly hold it against the side of the pan to drain well.
Immediately immerse the hot malpua into the warm sugar syrup. Let it soak for 1-2 minutes on each side to ensure it absorbs the syrup properly.
Remove the soaked malpua from the syrup and arrange it on a serving platter.
Garnish with slivered pistachios and almonds. Serve warm, either on its own or with a side of creamy rabri for an even more decadent treat.
4
Serving size: 1 serving
373cal
7gprotein
38gcarbs
23gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tbsp Salt (For boiling potatoes)
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
1.5 tbsp Ginger Garlic Paste
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
