Hellow guys, Welcome to my website, and you are watching Gujarati Malpua Recipe | Aate and gud ka Malpua | 3-ingredients Malpua | Zeel's Kitchen. and this vIdeo is uploaded by Zeel's Kitchen at 2021-07-08T03:30:15-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Gujarati Malpua Recipe | Aate and gud ka Malpua | 3-ingredients Malpua | Zeel's Kitchen |
| Video Uploader | Video From Zeel's Kitchen |
| Upload Date | This Video Uploaded At 08-07-2021 10:30:15 |
| Video Discription | Thank you for watching my video.To get this complete recipe with instructions and measurements, check out : https://wp.me/p5sUMs-1n5 For recipe in Gujarati - ગુજરાતી માલપુઆ - https://youtu.be/BeLzFugtybk Ingredients: Whole wheat flour / aata - 1 cup, spooned and leveled Jaggery - ½ cup, adjust as per liking Water - 1 - 1 ¼ cup, as per need Variyali / Fennel seeds - 1 tbsp or less Mari / Black pepper - ¼ tsp, optional Cardamom powder - ¼ tsp, optional Ghee - for frying Please Subscribe to my channel and follow me on Facebook and Twitter for latest Recipe updates. W E B S I T E : http://www.zeelskitchen.com Y O U T U B E CHANNEL: https://www.youtube.com/c/zeelskitchen F A C E B O O K : https://www.facebook.com/zeelskitchenrecipes G O O G L E + : https://plus.google.com/+Zeelskitchen I N S T A G R A M: https://www.instagram.com/chefzeel T W I T T E R: https://twitter.com/zeelskitchen P I N T E R E S T: https://www.pinterest.com/zeelskitchen/ E M A I L ME: chefzeel@gmail.com #gujaratimalpua #easymalpua #aatekamalpua #prasadmalpua #zeelskitchen Gujarati Malpua Recipe | Whole wheat flour and Jaggery Malpua | Aate and gud ka Malpua | 3-ingredients Malpua Malpua is a traditional Indian sweet dish. Malpua is famous in many regions of India, and each has its significant preparation for Malpua. Here I am sharing the recipe of Gujarati Malpua. Gujarati Malpua is made from three ingredients - wheat flour, jaggery, and water. Make a batter of whole wheat flour, Akka aata, and jaggery with the right amount of water. Allow it to ferment at room temperature for a few hours. After that, add fennel seeds, black peppercorns, and cardamom powder as per taste. Give a nice whisk, deep fry one malpua for trial. Adjust the consistency and prepare malpua. Enjoy hot and crunchy malpua in this rainy season with family members. What is the special occasion when you relish the traditional malpua? Do share it with me in the comment section. For me, it is the visit of my grandparents and Jagganath mandir in Ahmedabad. Jagganath temple serves the malpua as a prasad, and I grew up enjoying that prasad with my grandparents. My grandmother used to make delicious Gujarati malpua for us. Living far from my hometown, I missed them, so I thought of recreating my dadi's malpua recipe on the occasion of RathYatra. I hope you will enjoy this traditional Gujarati malpua with your friends and family. Do you think deep-fried Indian sweets are healthy? Yes, they are! In our culture, we celebrate the festivals with our traditional sweet dishes. There are many reasons behind them. Try to find them out. So in this season, prepare the Gujarati malpua at home and eat guilt-free. What is the secret behind the soft, melt-in-mouth, and crunchy Gujarati malpua? The correct quantity of Ingredients Consistency of the batter Enough rest and proper fermentation The temperature of ghee while frying Things to keep in mind while preparing Gujarati Malpua at home : Start with the lesser quantity of water. Once the batter is ready, add more water as per need. The quantity of the water depends on the flour, so go with your instinct. Do not use hot water for preparing batter. If required, use lukewarm water in the worst case only. Hot water will start to caramelize the jaggery, and malpua will turn chewy and hard. Traditional recipe follows - 1:1 ratio for flour and jaggery. So for cup measurement, 1 cup flour: 1/2 cup jaggery works well. Ferment the batter for at least 5-6 hours. So plan accordingly. Always prepare one malpua and do a thickness test. Then adjust the final consistency. Because in malpua batter, after the fermentation, you can not add dry flour. It may change the taste and texture of the final dish. You can add seasoning as per taste or skip them. I prefer to add the whole peppercorn so one can remove them if one doesn't like them. Fennel seeds give a nice crunch and the taste of malpua. |
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| Tags | Recipe | video recipe | zeelskitchen | zeelskitchen video recipe | indian malpua recipe | malpua recipe | gujarati malpua recipe | gujarati malpua banavani recipe | gujarati malpua banane ki recipe | malpua kese bnate h | aate ka malpua kaise banta hai | aate and gud ka malpua | rathyatra ahmedabad | jagganath temple malpua | malpua for prasad | soft malpua recipe | crunchy malpua recipe | malpua recipe gujarati style | gujarati malpua recipe by zeel's kitchen | gujarati malpua recipe by zeel |
