Pineapple Malpua

-
During this shelter-in-place situation, there's nothing much to do around the house other than cooking & cleaning & then cooking & cleaning again. The social media is full of lively recipes, things that people are cooking all over the world as we go through these unprecedented times of uncertainty.

People are stuck in their homes & cooking is definitely the most popular pass time activity (other than working out in the garage or binge watching Netflix). So obviously, platforms like Facebook & Instagram are flooded with lovely recipes for stuff that people will only think of making if there's a dire situation (like the lockdown).

One of those recipes is Jalebi. No this blog is NOT about Jalebi. But Jalebis definitely are making the rounds on social media & getting made at almost every household kitchen these days. Hence we decided to make jalebi too. Well, let me just say that I did not add the jalebi to this blog (yet) because for me it was a total failure. Making it from scratch seemed easy but it did not work for me. The frying, the crooked shape, the sugar syrup fiasco - all pointed to me that I am not a near good jalebi maker.

Only one good thing happened from all that jalebi making - I had left over sugar syrup.

So I needed to make something that was not Jalebi & will need similar consistency of sugar syrup.
Malpuas came to mind. So I started scouring the internet for recipes & I found an easy one on BongCook book. I had made this earlier too so I am confident. So here it goes.



What I used

  • 1 cup - All purpose flour
  • 1/2 cup - Suji/ Rava
  • 1/3 cup - Crushed pineapple (I had cubed ones which I chopped up real fine)
  • 1.5 cups - 2% milk
  • Left over sugar syrup from my awful jalebi making experience (1 cup sugar + 1 cup water + few strands of Saffron --> Heated on low heat until one strand consistency)
  • Oil to deep fry
  • A flat-ish plan to deep fry the puas 

Process
  • Mix up Flour + Milk + Suji + Pineapple 
  • Give it a good mix
  • Keep it covered for 2 hours
  • Next heat the oil in the wide pan (Like so)

  • When oil is medium hot (Not too hot, silly), fry the Puas (Ladle one small ladle full of the mix into the medium hot oil - It should sink not float at first). 
  • Turn & fry till it's brown
  • Once cooked, get the pua out of the oil & directly into the sugar syrup (Which should be kept warm - So keep it on the LOWEST possible heat setting on your stove). 

  • Until the next batch of puas was done, I kept the first batch in the syrup. 
  • When the next batch was done, out came the old ones from the syrup & in went the new ones. You know how to goes.. In & Out.. Don't you?? 
Final product looked like this. My sister insisted that I took a picture outside in the garden but it was evening & I was (once again) loosing my patience. So this is the best I could muster up. 



Enjoy !!

Comments

Post a Comment

Popular posts from this blog

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning ...
Read more

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for...
Read more

Masala Atta Chakuli

-
Image
"Chakuli" in Odisha comes in mainly three forms: Regular Chakuli - Made with Dosa batter (Rice + Urad Daal) -  Maida Chakuli - Made with Maida a.k.a Refined All-purpose flour And finally Atta chakuli - Made with "Atta" a.k.a Whole wheat flour Atta Chakuli is usually a form of sweet pancake in Odisha. It is a very good breakfast usually made on week days where making roti/paratha is either boring or time consuming. Growing up, I was not a fan of the dish though because it is sweet & as a kid I did not have a sweet tooth. I still don't & I think I am blessed because sugar kills (like literally).  This recipe was a result of three things... - I was sick of eating rice & poha (basically gluten-free) and wanted something different but should have tons of veggies 🍅 🌽 🌶  - I wanted something that is NOT sweet - I did not want to make roti (I am not very good at it & the Rotimatic is resting in the garage) Because of the above mentioned reasons, I sta...
Read more