Holi 2023: Wholesome Ragi Malpua Recipe By Chef Sohail Karimi

Malpua is a popular dessert that is enjoyed all across India, especially during the festival of Holi. It is made by deep-frying a batter of flour, milk, sugar, and fennel seeds until it turns golden brown. The crispy and fluffy malpua is then soaked in a fragrant sugar syrup and served with a garnish of chopped nuts.

This delicious dessert has a rich history and is believed to have originated in the Indian subcontinent during the Vedic period. The earliest mention of malpua can be found in ancient Sanskrit texts, where it was considered a royal delicacy.

Malpua is not just a dessert; it is an emotion that is associated with the festival of Holi. The sweet aroma of the syrup-soaked malpua evokes memories of childhood, of playing with colours, and of spending time with loved ones. It is a dessert that is loved by all, and no Holi celebration is complete without a plate of hot and spongy malpua.

This recipe, created by Chef Sohail Karimi - Executive Chef of the Radisson Blu Resort & Spa Karjat, combines that decadent taste with healthy ingredients. Ragi flour, oats, rice bran oil and a selection of dried fruits and honey for the filling, this recipe takes the classic appeal of malpua and elevates it to a healthy treat.        

       

Ingredients:

Malpua                   

  • 4 tbsp Ragi Atta 
  • 2  tbsp Whole Wheat Atta 
  • 1 tbsp Oats (ground)
  • Freshly Ground Sugar To Taste
  • 3-4 tbsp Milk 
  • Rice Bran Oil  - For Frying
  • Pomegranates - To Garnish

Filling:

  • 2 tbsp Grated Coconut 
  • 2 tbsp Melon Seeds 
  • 2 tsp Green Cardamom Powder 
  • 2 tsp Organic Honey 

Method: 

For the Filling:

  • Dry roast melon seeds with grated coconut for 2 minutes. Turn off the heat.
  • Add cardamom powder and honey. Mix well. 

For the Malpua:

  • Mix all the flours and add milk to form a runny paste.
  • Then add the ground sugar. Whisk again.
  • Now take rice bran oil in a flat pan.
  • Take a ladleful of the malpua batter and pour it into the centre.
  • Let it brown, and wait till the edges come away a bit.
  • Then flip it and brown the other side.
  • Take it off the pan before it gets too crisp, or it won't fold. Fill in the coconut mixture.
  • Garnish with pomegranate seeds and serve hot.