Malpuri
If people ask me what I want from Managlore, there is one thing I always request... MALPURIS. The fried goodness with its chewy, cruchy edges and its soft, sweet center has always been my favorite. My whole family knows about my addiction and always oblige to fuel the obsession.
Living in U.S.A doesnt allow me to eat them as often as I like and I have wondered how to make them. So I went online, searched high and low and got down to experimenting.
I found a basic recipe on the
1 cup flour
1/4 cup semolina
1 tbsp yogurt
2 cups water
3/4 sugar
1 tsp cardamom
oil for deep frying
Place the sugar in a saucepan and add the water and cook it till all the sugar dissolves. Keep aside. Add the flour, semolina, yogurt and cardamom in a boil and add the cooled sugar syrup to make a lump free batter. Cover and keep aside for 4-5 hours. There are recipes out there that have it kept out overnight or for longer than 5 hours and I have yet to experiment if that makes a difference.
Now, I turned the flame on high to deep fry and found that the outside got burned before the inside got a chance to cook so I went with the slow and steady approach and that gave the best results. Heat the oil on a low-medium heat, and spoon a ladle full of the batter. The batter will spread like a pancake and the edges will brown and crisp up and the center will cook and turn a pale brown. When done, gently remove from the oil and with another spoon press the center to remove excess oil. Enjoy them right away or even the next day. I think they taste better the night day.
Living in U.S.A doesnt allow me to eat them as often as I like and I have wondered how to make them. So I went online, searched high and low and got down to experimenting.
I found a basic recipe on the
1 cup flour
1/4 cup semolina
1 tbsp yogurt
2 cups water
3/4 sugar
1 tsp cardamom
oil for deep frying
Place the sugar in a saucepan and add the water and cook it till all the sugar dissolves. Keep aside. Add the flour, semolina, yogurt and cardamom in a boil and add the cooled sugar syrup to make a lump free batter. Cover and keep aside for 4-5 hours. There are recipes out there that have it kept out overnight or for longer than 5 hours and I have yet to experiment if that makes a difference.
Now, I turned the flame on high to deep fry and found that the outside got burned before the inside got a chance to cook so I went with the slow and steady approach and that gave the best results. Heat the oil on a low-medium heat, and spoon a ladle full of the batter. The batter will spread like a pancake and the edges will brown and crisp up and the center will cook and turn a pale brown. When done, gently remove from the oil and with another spoon press the center to remove excess oil. Enjoy them right away or even the next day. I think they taste better the night day.
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