Shakarkandi Malpua Recipe – Mishti Aloo Malpua
North Indian Dessert
Shakarkandi Malpua, also known as Mishti Aloo Malpua, is a delightful North Indian dessert made with sweet potatoes and aromatic spices. This melt-in-your-mouth dessert is perfect for festive occasions and is sure to impress with its rich texture and flavor. The combination of mashed sweet potatoes, milk powder, semolina, and a sweet sugar syrup infused with rose water makes this dish a true treat. Topped with chopped pistachios, Shakarkandi Malpua is a celebration of taste and tradition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes (boiled) | 2 |
| Milk Powder | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Sugar | 1 tablespoon |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Sugar (for syrup) | 1 cup |
| Water | 1 cup |
| Rose Water | 1 teaspoon |
| Sunflower Oil or Ghee | For frying |
| Pistachios (chopped) | For garnish |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 70 minutes
Servings: 6
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Instructions
Step 1: Prepare the Sweet Potato
- Begin by peeling the sweet potatoes and boiling them until they are soft and fully cooked.
- Once cooked, allow the sweet potatoes to cool down to room temperature.
- Mash the sweet potatoes using a masher or simply use your hands to mash them into a smooth puree.
Step 2: Prepare the Malpua Batter
- In a large mixing bowl, add the mashed sweet potatoes.
- Add the milk powder, all-purpose flour (maida), sugar, semolina (sooji), fennel seeds, and cardamom powder to the bowl.
- Mix everything together thoroughly until you have a smooth, thick batter. The batter should be thicker than regular malpua batter to prevent the malpuas from breaking during frying. If necessary, you can add a little milk to adjust the consistency.
- Allow the batter to rest for 20 minutes.
Step 3: Make the Sugar Syrup
- While the batter rests, prepare the sugar syrup. In a saucepan, combine 1 cup of sugar and 1 cup of water.
- Heat the mixture over medium heat and bring it to a boil, stirring occasionally until the sugar dissolves completely.
- Once the sugar has dissolved, continue to boil for an additional 5 minutes to thicken the syrup slightly.
- After 5 minutes, add the rose water to the syrup and stir. Remove from heat.
Step 4: Fry the Malpuas
- Heat oil or ghee in a frying pan on medium heat.
- Once the oil is hot, use a ladle to pour a portion of the malpua batter into the pan. Shape the batter into a round, pancake-like shape.
- Fry the malpua on one side until it turns golden brown. Then, flip it over to cook the other side. Be gentle while flipping to avoid breaking.
- Once both sides are golden brown, remove the malpua from the pan and immediately dip it into the warm sugar syrup. Let the malpua soak in the syrup for about 5 minutes, ensuring it absorbs the sweetness.
Step 5: Garnish and Serve
- After soaking the malpua in the sugar syrup, transfer it to a separate bowl to drain excess syrup.
- Repeat the process for the remaining batter, frying and soaking each malpua.
- Once all the malpuas are ready, arrange them in a serving dish and garnish with chopped pistachios for an added crunch and flavor.
Step 6: Storing the Malpua
- Shakarkandi Malpua can be stored in the freezer for up to 5 days. Simply heat them when you wish to serve again, and they will be as delicious as when freshly made.
Serving Suggestions
Shakarkandi Malpua makes an exquisite dessert to serve on special occasions. It pairs wonderfully with a soul-satisfying meal such as Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain Puri, Kale Chane Ki Sabzi, Boondi Raita, and Satvik Carrot Sprout Salad. This combination offers a traditional, comforting, and festive spread that will delight your family and friends.
Nutritional Information
(Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45g |
| Protein | 3g |
| Fat | 8g |
| Fiber | 3g |
| Sugars | 20g |
| Sodium | 50mg |
Tips and Variations
- Consistency of the batter: The key to making perfect malpuas is getting the batter thick enough so that they don’t fall apart while frying. If it’s too thin, add a little more semolina or flour.
- Flavored syrup: For an extra layer of flavor, you can infuse the sugar syrup with saffron strands or a hint of cardamom.
- Non-dairy version: If you prefer a vegan version, you can replace milk powder with coconut milk powder and use vegetable oil instead of ghee or butter.
- Spice variations: Adjust the spice level by adding a pinch of nutmeg or cinnamon if desired.
Enjoy making this special treat, and let Shakarkandi Malpua become a new favorite in your collection of delicious Indian desserts!
