Baked Vermicelli Malpua Recipe
Introduction
If you’re craving a fusion dessert that combines the richness of traditional Indian sweets with a contemporary twist, this Baked Vermicelli Malpua is the perfect treat! This healthier version of the popular Malpua is made with semiya (vermicelli) instead of the usual deep-fried dough, baked to perfection for a lighter yet indulgent experience. Whether you’re preparing a festive meal or just seeking something unique for a snack, this Malpua is sure to impress your guests with its delightful textures and subtle sweetness. It pairs wonderfully with the refreshing flavors of Dahi Vada and the classic Holi drink, Thandai.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Servings: 4
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | 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 |
| Sunflower Oil | 1 teaspoon |
| Ghee | 1 teaspoon |
| Sugar | 1/2 cup |
| Water | 1/4 cup (approximately) |
| Pistachios | A handful (for garnish) |
Instructions
-
Prepare the Vermicelli:
Begin by cooking the semiya (vermicelli) in a pot with the required amount of water. I used fine roasted wheat vermicelli for a smoother texture. Once the vermicelli is cooked, drain the excess water and allow it to cool down. -
Make the Sugar Syrup:
While the vermicelli cools, prepare the sugar syrup. In a saucepan, combine the sugar and water. Add 2 cardamom pods to the mixture and heat over medium heat. Let the syrup boil until it thickens slightly and reaches a sticky consistency. It doesn’t need to reach a string consistency, so just keep an eye on it. -
Prepare the Malpua Batter:
Once the vermicelli has cooled, lightly mash it with your hands to break it into smaller bits. In a separate bowl, crumble the homemade paneer and add it to the mashed vermicelli. Add the milk powder, gulab jamun mix, fennel seeds, cardamom powder, and a pinch of baking soda. Mix everything together thoroughly. Slowly add the milk, a little at a time, and stir until a thick batter forms. -
Let the Batter Rest:
Let the batter sit at room temperature for about an hour. This allows the flavors to meld and the consistency to settle. -
Preheat the Oven:
Preheat your oven to 200°C (about 392°F). Grease a baking tray with a combination of sunflower oil and ghee to prevent sticking and add richness to the malpua. -
Shape and Bake the Malpua:
Using a ladle, carefully pour spoonfuls of the batter onto the prepared baking tray. Be sure to leave a small gap between each portion, as the batter will spread slightly during baking. Place the tray in the preheated oven and bake for approximately 15 minutes. Since ovens vary, keep a close eye on the malpua and check occasionally to ensure they don’t over-bake. -
Dip in Sugar Syrup:
Once the malpua is baked to a golden brown, remove them from the oven. Immediately dip each malpua into the warm sugar syrup, ensuring they soak up the syrup without becoming overly soggy. For a lighter sweetness, you can drizzle the syrup over the malpua rather than dipping them. -
Garnish and Serve:
Garnish your malpua with chopped pistachios for a crunchy texture and a burst of color. Serve the malpua warm as a delicious dessert or snack.
Tips for Success
-
Vermicelli Texture: The vermicelli should be cooked just enough to soften, but not overly mushy. This will help retain the structure when baking.
-
Sugar Syrup Consistency: The syrup for this recipe doesn’t need to reach a string consistency, so a slightly sticky texture is perfect. If you’re concerned about the sweetness, adjust the sugar quantity to your taste.
-
Paneer Substitution: If you don’t have homemade paneer, store-bought paneer or even ricotta cheese can be used as an alternative. Ensure it’s well-drained before adding to the batter.
-
Baking Times: Different ovens can have varying heat distribution, so it’s essential to check on the malpua while baking. The malpua should be golden and firm to the touch.
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Serving Suggestions: Serve Baked Vermicelli Malpua as a treat after a festive meal, especially during Holi, or as a sweet snack with a cup of chai. It’s also perfect to share with family and friends during gatherings.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 50g |
| Protein | 8g |
| Fat | 12g |
| Saturated Fat | 4g |
| Fiber | 3g |
| Sugar | 30g |
| Cholesterol | 25mg |
| Sodium | 25mg |
Conclusion
This Baked Vermicelli Malpua is a delectable and healthier alternative to the deep-fried version, making it a wonderful addition to your collection of festive desserts. The subtle sweetness, combined with the richness of paneer and the warm flavors of fennel and cardamom, creates a unique dessert experience that will leave everyone wanting more. Whether you’re serving it during Holi or enjoying it as a snack, this malpua is sure to be a hit!
