KHEER MALPUA: A FESTIVE DESSERT WITH A RICH, TRADITIONAL TWIST
Step-by-Step Recipe | By Chef Romi
NG TV NEWS
Kolkata, September 2: With Janmashtami approaching, traditional Indian sweets are finding their way back into festive kitchens. Among them, Kheer Malpua stands out for its combination of soft, syrup-soaked malpua and creamy, fragrant kheer. The dessert is indulgent, festive and ideal for serving at family celebrations.
Chef Romi presents a simple home-style recipe that combines two classic preparations into one celebratory dessert.
INGREDIENTS
For the Malpua:
- All-purpose flour (maida) – 1 cup
- Semolina (suji) – 2 tablespoons
- Milk – 1 cup, approximately
- Fennel seeds – ½ teaspoon
- Cardamom powder – ½ teaspoon
- Sugar – 1 tablespoon
- Ghee or oil – for shallow frying
For the Sugar Syrup:
- Sugar – 1 cup
- Water – ½ cup
- Cardamom – 2 pods
- Saffron – a few strands, optional
For the Kheer:
- Full-fat milk – 1 litre
- Sugar – 4–5 tablespoons, or according to taste
- Rice – 2 tablespoons
- Cardamom powder – ½ teaspoon
- Chopped almonds and pistachios – 2 tablespoons
- Saffron – a few strands
STEP-BY-STEP PREPARATION
Step 1 – Prepare the Kheer:
Wash the rice and soak it briefly. Bring the milk to a gentle boil in a heavy-bottomed pan. Add the rice and cook on low heat, stirring regularly, until the milk thickens and the rice becomes soft. Add sugar, cardamom, saffron and chopped nuts. Cook for another few minutes, then allow the kheer to cool slightly.
Step 2 – Make the Malpua Batter:
Combine maida, suji, sugar, fennel seeds and cardamom powder. Gradually add milk and whisk until a smooth, flowing batter forms. Rest the batter for 20–30 minutes.
Step 3 – Fry the Malpua:
Heat ghee or oil in a pan. Pour a small ladleful of batter and spread it gently into a round shape. Cook on medium heat until golden on both sides. Repeat with the remaining batter.
Step 4 – Prepare the Syrup:
Boil sugar and water together until a light, slightly sticky syrup forms. Add cardamom and saffron.
Step 5 – Assemble:
Dip each warm malpua briefly in the syrup. Place it on a serving plate and generously spoon chilled or lukewarm kheer over it. Garnish with pistachios, almonds and saffron.
CHEF ROMI’S TIP
For softer malpua, keep the batter flowing rather than overly thick and cook on medium heat. Do not over-soak the fried malpua in syrup.
NG TV NEWS | FOOD & LIFESTYLE DESK
Recipe by Chef Romi
