Baked Vermicelli Malpua Recipe
Description:
Malpua is a traditional Indian dessert that often makes an appearance during celebrations and festivals. Known for its indulgent nature, this classic treat is typically deep-fried and soaked in a sugary syrup. However, this Baked Vermicelli Malpua offers a healthier twist by avoiding the deep-frying process while retaining all the wonderful flavors that make this dessert a favorite. Lightly baked to perfection and dipped in fragrant sugar syrup, these malpua are delicately flavored with fennel seeds, cardamom, and a hint of homemade paneer. Perfect for serving at festive occasions like Holi, these malpua make for a delicious, guilt-free treat!
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Semiya (Vermicelli) | 1 cup |
| Whole Wheat Flour | 1 tablespoon |
| Milk Powder | 1 tablespoon |
| Gulab Jamun Mix | 1 tablespoon |
| Paneer (Homemade Cottage Cheese) | 1/4 cup |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Baking Soda | 1 pinch |
| Milk | 1/2 cup |
| Oil | 1 teaspoon |
| Ghee | 1 teaspoon |
| Sugar | 1/2 cup |
| Water | 1/4 cup |
| Pistachios (chopped) | A handful |
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Instructions:
-
Cook the Vermicelli
Start by cooking the vermicelli in a pot with the required amount of water. You can use very fine roasted wheat vermicelli, which gives a delightful texture to the malpua. Once the vermicelli is soft and cooked through, drain the excess water and let it cool down completely. -
Prepare the Sugar Syrup
While the vermicelli is cooling, prepare the sugar syrup. In a saucepan, add the sugar and water along with 2 cardamom pods. Bring the mixture to a gentle boil, stirring occasionally. Allow it to simmer for a few minutes until it becomes slightly thick and sticky. Thereโs no need to worry about achieving a string consistency for this recipe โ just make sure the syrup has thickened enough to coat the malpua when dipped. -
Mash the Vermicelli
Once the vermicelli has cooled, lightly mash it with your hands to break it up. This helps to create a better texture for the malpua. -
Prepare the Batter
To the mashed vermicelli, add the crumbled homemade paneer, milk powder, gulab jamun mix, fennel seeds, cardamom powder, and a pinch of baking soda. Mix all these ingredients together thoroughly. Gradually add milk to the mixture, stirring as you go, to form a thick batter. -
Rest the Batter
Allow the batter to rest at room temperature for about an hour. This will help the ingredients bind together better and result in a fluffier malpua once baked. -
Grease the Baking Tray
Preheat your oven to 200ยฐC (392ยฐF). Grease a baking tray generously with oil and ghee to prevent the malpua from sticking. This also adds a rich flavor to the dessert. -
Spoon the Batter into the Tray
Using a ladle, scoop spoonfuls of the batter and place them on the greased tray. Make sure there is some space between each portion to allow them to spread slightly while baking. -
Bake the Malpua
Bake the malpua in the preheated oven for about 15 minutes, or until they turn golden brown and slightly puffed up. Keep a close eye on them as baking times may vary depending on your oven. You may need to adjust the time and temperature accordingly. -
Dip in Sugar Syrup
Once baked, immediately dip each malpua into the prepared sugar syrup. Let them soak for a few seconds, then take them out, ensuring they are well-coated but not overly saturated. For a less sweet version, you can drizzle the syrup on top of the malpua instead of dipping them. -
Garnish and Serve
Garnish the malpua with a handful of chopped pistachios, which adds a crunchy contrast to the soft texture of the dessert. Serve the malpua warm, as a delightful dessert after a festive meal or as a sweet treat during tea time.
Serving Suggestions:
- Serve the Baked Vermicelli Malpua as a festive dessert during Holi or any special occasion, paired with Dahi Vada (yogurt fritters) and refreshing Thandai (a spiced milk drink).
- You can also enjoy them on a cozy afternoon with a cup of masala chai or rose tea.
Tips for Success:
- Vermicelli Selection: Opt for fine, roasted wheat vermicelli as it softens easily and absorbs flavors better than thicker versions.
- Paneer: Homemade paneer works best for this recipe, as it is fresh and has a slightly crumbly texture that blends well with the batter.
- Sugar Syrup Consistency: Don’t worry too much about achieving a string consistency for the sugar syrup; the goal is to create a syrup that coats the malpua lightly, not overly sweetening them.
Enjoy this guilt-free twist on a traditional favorite and treat yourself to a festive delight without all the frying!
Nutritional Information (approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 170 kcal |
| Protein | 3 g |
| Carbohydrates | 32 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 12 g |
Enjoy this indulgent yet healthier version of a traditional Indian dessert!
