Malpoura

Malpoura


 

Ingredients:
• Atta (fine whole wheat flour) – 2 1/4 cups 
• Powdered natural sugar (such as mishri, turbinado, etc) – 1 cup 
• Baking powder – 1 tsp
• Yogurt – 1 heaping tbsp
• Cold water 
• Ghee for deep-frying 
 
For The Yogurt Sauce:
• Plain yogurt, chilled – 5 cups 
• Powdered natural sugar (same as above) – 3/4 cup 
• Strawberries, washed, quartered, cooked and cooled, (or other fruits, see below) – 1 1/2 cups 
 
Preparation:
1. Mix together the flour and sugar in a bowl. Add water gradually, while stirring with a wire whisk, until the mixture reaches a consistency somewhere between batter and dough. Spoon in one tablespoon of yogurt and whisk again. The finished batter should cling to a spoon. Allow to set for 15 minutes. 
2. Meanwhile, heat the ghee in a wok or deep-frying pan over moderately low heat until hot but not smoking.
3. Quickly spoon out with a tablespoon scoops of batter into the ghee. Allow the cakes to inflate in the ghee. Then turn them over with a slotted spoon and fry them, turning occasionally, for about 3 to 4 minutes, or until they are light golden brown all over. Remove and drain. Repeat until all the batter is used up. 
4. Combine the yogurt and powdered sugar in a large bowl. Add the strawberries.
5. Carefully fold the fried cakes into the fruit yogurt and refrigerate, allowing the cakes to soak for about 30 minutes before serving.
 
Serves 
8 Persons
 
Note:
• The instruction to add one tablespoon of yogurt to the batter is very important to help make the malpouras fluffy. 
• Make your own powdered natural sugars by grinding it in an electric spice grinder.
 
By Bhaktin Priya

 
 

Author: ISKCON Desire Tree

Share This Post On