Every season in India brings with it a range of traditional dishes and desserts. Being a diverse country, the number of timeless classics across all regions is unmatchable. When it comes to Sawan, which is also considered to be a holy month, as per the Hindu culture, there are a lot of festivities, fast-friendly dishes and desserts that are made across the nation.
Out of all the delicacies, malpua is one of the favourite Indian sweets that is celebrated throughout different terrains of India. While the deep-fried, sugar-syrup-soaked dessert is fairly easy to make at home, there are certain do’s and don’ts you should keep in mind to perfect the batch of malpuas. Read on to learn some handy tips.
Do Choose the Right Flour
The flour choices for malpua vary as per regional preferences and dietary restrictions. While some recipes use maida, others use whole wheat flour. But the trick is to get the fluffiest malpua; you can mix the two flours and make a smooth batter. The combination will ensure that the dessert is light, with a soft interior and a crispy exterior.
Don’t Skip Resting Time
One of the common mistakes people make while making malpua is not letting the batter rest. Even though your temptation to relish the dessert is understandable, for the best texture of malpuas, ensure that you give the batter at least half an hour to rest.
Do Fry At The Right Temperature
The temperature at which you fry the malpuas plays an important role in deciding the texture and crispiness of the sweet. If the oil is too hot, the outer layer will turn brown quickly, often leaving the insides uncooked. On the other hand, if the oil is not hot enough, the malpua can absorb extra oil, making it greasy and leaving a foul taste.
Don’t Immerse In Sugar Syrup Immediately
After frying the malpuas, the next step is to immerse them in a sugar syrup. But you should ensure that the deep-fried sweet comes to room temperature before it soaks the sugar syrup. This is important to ensure that the malpua retains a crispy texture and doesn’t get soggy or even break apart.
Do Experiment With Toppings
Even though malpua can be enjoyed as is, to make the dessert more indulgent, you can experiment with the toppings. For example, you can add a nutty profile by garnishing it with chopped dry fruits. You can also pair it with a spoonful of rabri or a scoop of vanilla ice cream to make the most of the Sawan dessert.