Malpoura

• 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

• 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

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.

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.