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Potato coins with cheese dip

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Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri

Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice.

malai-poori

The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. 

malai-malpua

These malai pooris are so soft that they will melt in your mouth in just a minute. Take a bite and this sweet crumbles in your mouth, only to lead you into the delicately sweetened filling waiting inside. Try this recipe at home.


Course:   Dessert
Cuisine:   Indian
Prep. Time:  20 minutes
Cooking Time:  25 minutes
Serving:   3

Ingredients:

For sugar syrup-

1 cup sugar
1 cup water
 2 tsp. lemon juice
Some saffron strands

For malai Poori-

1 cup maida
¼ cup sooji
½ cup malai
1 cup milk
Oil for frying
Some chopped almond or pista for garnishing

Instructions:

Take a bowl, add maida, sooji and malai.


Pour milk little by little.


Mix properly to make a smooth and lump free batter. It should be of pouring consistency. Keep aside for 15 minutes.


Meanwhile make sugar syrup.
Add sugar and water in a pan on high flame.


Let the sugar dissolve in water. Add lemon juice and saffron. 


When sugar syrup become sticky, turn off flame and keep aside.


After 15 minutes, check the consistency, rava makes the batter thick. If required, add more milk and beat well.
Heat oil in a pan on medium flame. When oil become hot, pour a ladleful batter in the oil. It will take a round shape on its own.


Fry on low flame from both sides.


When it became golden brown, remove from oil. Drain the excess oil. Make all the malpuas in same manner.


Dip all malpuas in sugar syrup for 15 minutes.


Drain the malpua from syrup. Garnish with almond and saffron.



Tips:

  • You may use wheat flour in place of refined four.
  • You may add fennel seed powder, cardamom powder and a small pinch of salt.
  • Add khoya or milk powder in place of malai.
  • When you have prepared the batter let it sit for 15 to 30 minutes before frying the malpua.

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