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Crispy veg cutlet recipe | Cook with Budgett

 Crispy Veg Cutlet Recipe  Cook with Budgett - Simply best yet tasty recipes is all set to again amaze you with outstanding recipes quoted as Crispy Vegetable Cutlet also called as veg cutlet is a crisp, tender patty made with the help of a mixture of hearty veggies made out of fresh herbs and breadcrumbs.  This crispy veg cutlet recipe stands as a popular snack in Indian cuisine and there are plenty of ways to make them and enjoy them. These vegan vegetable cutlets are basically pan-fried to keep it healthy and fully nourished, but as you prefer you can shallow it fry. While there are many words to quote what a cutlet is, but let's stick to the Indian and our version of the cutlet. There are both non-vegetarian versions and vegan as well plant-based versions of cutlets in Indian cuisine. In either way, the cutlet is always still found to be breaded and fried. Cook with Budgett recipe is a veggie cutlet that is suitable for both vegetarians and vegans as well. A crispy veg cutlet i

Malpua Recipe with Rabdi | Indian Dessert | Cook with Budgett

Malpua Recipe with Rabdi 


Cook with Budgett - Simply Best yet Tasty Recipes presents before you tasty Malpua recipe which is a traditional North Indian sweet made out of sugar syrup coated pancakes made with all-purpose flour, curd, spices, khoya (dried milk solids) and topped with nuts.


Photo Courtesy - Spice Up The Curry


 Malpua recipe is often made during festivals or any special occasions and used to find floating on Indian street as famous dessert food as well. Malpua is a traditional Indian sweet pancake sweetened and lushful. 


Malpua Recipe used to be fluffy and crispy at the edges these cardamom and fennel(saunf) scented pancakes mainly coated with sugar syrup, topped with nuts, and sometimes served with thickened sweetened milk – which we call as rabri. Cook with Budgett shares this recipe as this is just tempting and easy to make with us. There are many malpua varieties and the way it's made in unique styles which can profoundly be found across various parts of India.

Some recipes have fruits like mashed banana, grated coconut added to the batter.
Making malpua recipe at home can be a test of patience, but with Cook, with Budgett you gonna call this recipe as easy to make recipe call for the batter to be fermented overnight. In my fluffy version of this delightful Indian sweet, I have opted to omit the long fermenting time and replace it with some leavening.



Photo Courtesy - Mummy Recipes


Ingredients

For Malpua Batter

▢1-2 cup all-purpose flour – 140 grams

▢1-2 teaspoon fennel seeds – kept whole or crushed

▢3 to 4 green cardamoms – crushed or ⅓ teaspoon cardamom powder

▢3-4 pinches baking soda or ⅛ teaspoon baking soda

▢Half cup water or add as required

▢Three tablespoons khoya (mawa or dried evaporated milk solids) – 55 grams khoya or 3-4 tablespoons of whole milk powder or dairy whitener

▢Three tablespoons Curd (yogurt)

▢Four tablespoons Ghee (clarified butter) – for frying


For Sugar Syrup

▢Half cup sugar

▢Quarter cup water


For Rabdi

▢1.25 liters whole milk or about 5-6 cups

▢2.5 to 3 tablespoons sugar or add as required

▢5 to 6 green cardamoms – crushed or Half teaspoon cardamom powder

▢2-3 pinches saffron strands

▢1-2 teaspoon rose water or kewra water 

▢3-4 tablespoons almonds – blanched and sliced

▢2-3 tablespoons pistachios – blanched and sliced


Making Malpua Recipe Batter

  • Take a mixing bowl consisting of all-purpose flour, fennel seeds, and cardamom powder. Mix all the dry ingredients well.
  • Add khoya and curd (yogurt). One thing I would like to mention is that please use fresh yogurt. And instead of khoya, you can also use milk powder.
  • Add water and begin to stir till the thick or medium-thick flowing batter without lumps starts showing.
  • Cover the bowl and keep aside the batter to rest for 30-40 minutes.
  • Meanwhile when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them. Keep aside.

Photo Courtesy - NDTV Food


Making Sugar Syrup

  • In a pan take sugar and water. Stir it up so that the sugar gets dissolved completely. On low-medium heat simmer this mixture.
  • You need to have a half string or 1-2 string consistency in the sugar syrup. If you fail to achieve these string consistencies than just make a sticky syrup that will also work fine.
  • The sugar needs to be kept warm and lukewarm. To achieve this, keep the sugar syrup over a hot water bath so that it stays warm throughout and does not gets crystallize because then the spreads of sugar will not be balanced. Meaning you have to keep the sugar syrup pan in a bowl or another pan filled with hot water. 
  • The hot water should touch the base of the pan containing the sugar syrup.


Making Malpua

  • Heat up the ghee in a frying pan or skillet.
  • Until the ghee is heating up to the full extent add baking soda to the batter.
  • Stir it up to combine so that the baking soda is mixed evenly and rationally with the batter.
  • Lower down the heat. Take 3 to 4 tablespoons or a ladle of the batter and gently pour it over the hot ghee. Then spread the batter lightly with the back of the spoon. Make 3 to 4 malpua depending on the size of the frying pan.
  • Fry on medium heat. When one side seems to reflect light golden in color and crisp too, then gently turn over and fry the second side until crisp and lightly golden.
  • Fry until both sides are golden flipping the malpua as needed a couple of times.
  • Drain them or remove them over paper towels to let the towel absorb the excess oil.


Coating Malpua With Sugar Syrup

  • Then at the same time that places them in the warm sugar syrup. Gently coat the malpua with the sugar syrup with the help of a spoon or small tongs.
  • Quickly remove them and place them in a serving tray or plate. Ready up all malpua this way and bathe them with the sugar syrup.
  • Pour some rabri on top. Garnish it with chopped almonds and pistachios. Serve the malpua recipe with rabdi sizzling hot. You can also just serve them coated with the sugar syrup and garnished with the blanched nuts.


Making Rabri To Serve With Malpua

  • In a broad thick bottomed pan or a Kadai take the whole milk and bring it first to boiling.
  • Lower the heat down and continue to simmer the milk stirring in between intervals.
  • Bring the clotted cream/malai which gonna automatically gets forms on the top of the milk to the sides of the pan. Also, keep in mind to continuously scrape up the dried milk from the sides and add them back to the milk.
  • Do stir it often so that the milk does not get burned at the bottom of the pan.
  • Keep on stirring and at the same time remove the clotted cream and scrape the cream off the sides.
  • Switch off the heat when the milk has reduced to ⅓ or quarter of its original volume poured at the time. The milk would also have thickened. It will take about 40-50 minutes to 1-1.5 hours for the milk to thicken on low-medium heat.
  • Add sugar. Stir well so that the sugar dissolves.
  • Next, add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. Add the sliced almonds and pistachios.
  • Remove the rabri in a bowl and serve it later with the malpua. Refrigerate if not using it immediately. The combo of malpua rabdi tastes good and is liked by many people. It is best and recommended to have malpua rabdi hot or warm.



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