MALPUAS! THE NAME ITSELF MAKES ME DROOL ON THE YUMMY FLAVORS OF SAUNF AND ELAICH I(FENNEL SEEDS AND CARDAMOM). IT REMINDS ME OF AROMA OF DESI GHEE TEMPERING THE CORNERS OF THE HOUSE IN CHILDHOOD DAYS. TODAY ALL OF A SUDDEN I PLANNED OF TRYING SOMETHING NEW, THE IDEA OF MALPUA PIZZA STRUCK ME!!!!
SOUNDS ODD! BUT TRUST ME IT TASTED GOOD.ITS NOT DEEP FRIED ITS PAN BAKED. WITH A TOPPING OF WHIPPED GULKAND (ROSE) FLAVORED TOPPING MORE LIKE A RABREE AND RICH DRY FRUITS.
THE TOPPING IS FAT FREE AS WE ARE USING SOYA WHIPPING CREAM AND PANEER OR COTTAGE CHEESE INSTEAD OF MAWA TO GET THE THICK TEXTURE.

THE BEST OF ALL THE NAMES MY AUNT(TAIJI) GAVE IT TO THE RECIPE IS ..."DESI PUA WITH FIRANGI TADKA"

                                                           MALPUA PIZZA
            (FUSION OF PAN MADE MALPUA TOPPED WITH WHIPPED ROSE RABREE)

                                           

 

MALPUA PIZZA

INGREDIENTS:

FOR MALPUA AS PIZZA BASE

• 1/2 CUP MAIDA
• 4 TSP SOOJI
• 2 TBSP MILK POWDER
• 1 TSP SUGAR OR CONDENSED MILK
• 2 TSP MALAI OR CREAM (OPTIONAL)
• 1/4 TSP FENNEL POWDER
• 1/2 TSP CARDAMOM POWDER
• CHOPPED PISTACHIO AND ALMOND (as per taste)
•  1 CUP MILK(LUKE WARM)
• SAFFRON
• 3 TO 4 TSP OF DESI GHEE

FOR SUGAR SYRUP:

• 1 CUP SUGAR
• 1/3 CUP WATER
• 2 TSP POWDERED CARDAMON
• FEW STRANDS OF SAFFRON

FOR TOPPING

• WHIPPING CREAM 1 CUP
• GULKAND 5 TBSP                                                        
• 50 GMS FRESH PANEER
• 1 TSP CONDENSED MILK
• ROOHAFSA OR ROSE SYRUP 5 TBSP
• CHOPPED NUTS(ALMOND,PISTACHIO)
• SAFFRON FEW STRANDS
• RED COLOUR(OPTIONAL)

METHOD:

• MIX IN ALL THE INGREDIENTS OF THE MALPUA IN A BOWL AND BEAT NICELY WITH A BALLOON WHISK,TILL NO LUMPS ARE SEEN.THE BATTER SHOULD OF RIBBON CONSISTENCY. WE SHOULD ALWAYS ADD MILK SLOWLY TO THE BATTER AS PER CONSISTENCY. BEATING WILL MAKE MALPUAS SOFT.

                                                      

• HEAT A NON STICK PAN AND POUR A TSP OF PURE GHEE OVER IT. SPREAD IT EVENLY. NOW POUR THE BATTER IN THE PAN AND LOWER THE FLAME. LET IT GET BROWN FROM ONE SIDE THEN FLIP IT. THE MALPUA WILL TAKE AROUND 10 TO 15 MINUTES ON LOW FLAME. WE WANT THE MALPUA TO BE A BIT CRISP. AS IT HAS TO FORM THE BASE FOR OUR PIZZA.

                                                            

 FOR SUGAR SYRUP:

• TO PREPARE THE SUGAR SYRUP,ADD SUGAR AND WATER IN STEEL VESSEL AND BOIL FOR 10 TO 15 MINUTES TILL THE SYRUP GETS THICK.  ADD CARDAMOM POWDER AND SAFFRON TO IT AND KEEP ASIDE.

  FOR TOPPING:

• WHIP THE CREAM WITH A HAND BLENDER TIL IT GETS THICK.NOW ADD GRATED PANEER ,GULKAND TO THE CREAM AND BEAT AGAIN. ADD CONDENSED MILK AND WHIP TILL THE CREAM IS THICK.THE TOPPING IS READY.

  ITS TIME TO ASSEMBLE THE MALPUA PIZZA. 

• PLACE THE MALPUA ON THE PLATE TO BE SERVED.
• SOAK IT WITH PREPARED SUGAR SYRUP TILL IT GETS SOFT.LET IT COOL PROPERLY.
• NOW SPREAD THE TOPPING LEAVING THE EDGES OF THE BASE TO GIVE PIZZA EFFECT. 
• NOW ADD ROSE SYRUP IN BETWEEN AND SPREAD AS SHOWN IN PICTURE.SPRINKLE NUTS AND SAFFRON.CAN EVEN ADD RED COLOR TO SYRUP TO GIVE DARK TEXTURE .
•  CHILL IN REFRIGERATOR FOR SOME TIME AND THEN WITH HELP OF PIZZA CUTTER SLICE THE MALPUA AND SERVE.   

                                                                                                                                                           

WHIPPED CREAM SPREAD

AFTER ROSE SYRUP SPREAD

                             

MALPUA PIZZA

• IF WHIPPED CREAM IS NOT AVAILABLE THEN THIS RECIPE OF RABRI AS TOPPING CAN BE USED.ROSE RABRI
• IN CASE YOU DONT LIKE THE TASTE OF ROSE SYRUP THEN CAN ADD RED COLOR TO A BIT OF CREAM AND SPREAD IN BETWEEN.
• FENNEL SEEDS AND CARDAMOM ARE A MUST

                                                

THE TEXTURE OF THIS DESERT IS MAGNIFICENT AND MOUTHWATERING.
HI ALL....TODAY AS WE ARE CELEBRATING OUR 8TH ENGAGEMENT ANNIVERSARY I PLANNED OF MAKING SOMETHING EASY AND THE ONE WHICH MY HUBBY WOULD RELISH.AS I WAS SHORT OF TIME I PLANNED OF MAKING CARAMEL CUSTARD WITH STRAWBERRY CRUSH TOPPING.IT TASTED YUM!!!!! ITS A CREAMY DESERT WITH MOULDED CUSTARD.
THE BEST THING ABOUT THE RECIPE IS THAT IT REQUIRES NO BAKING AND IS LOW ON COST...ALL THE INGREDIENTS ARE MOSTLY AVAILABLE @ HOME. ITS JUST ABOUT MIXING AND STEAMING.
STEAMING IN PRESSURE COOKER OR A WATER BATH IN OVEN IS TOTALLY YOUR CHOICE. I TRIED BOTH BUT TRUST ME OVEN TAKES A LOT OF TIME WHERE AS PRESSURE COOKER TICKS THE CLOCK BEFORE TIME.

HERE WE GO................

                                                  STRAWBERRY CARAMEL CUSTARD

INGREDIENTS:  

• 3 EGGS
• 21/2 CUP MILK(NORMAL TEMPERATURE)
• 9 TSP SUGAR
• 9 TSP MILK POWDER
• 2 TSP CUSTARD POWDER
• 1 TSP VANILLA ESSENCE
• 2 TBSP STRAWBERRY CRUSH 

FOR SUGAR CARAMEL:(ITS CALLED BASE FOR PUDDING)

• 5 TBSP SUGAR (WHITE) OR
• 5 TBSP BROWN SUGAR

I PREFER WHITE SUGAR FOR CARAMELIZING.

METHOD:

• FOR THE PUDDING BASE TAKE 5 TBSP SUGAR IN A PAN IN WHICH THE CUSTARD HAS TO BE STEAMED.CHECK THE MOULD BEFOREHAND,THAT IT FITS IN YOUR PRESSURE COOKER. PLACE THE MOULD DIRECTLY ON LOW HEAT AND MELT THE SUGAR TILL IT LIQIDIFIES. WHEN THE LIQUID BECOMES DARK IN COLOR SPREAD IT EVENLY ON BASE. # IF YOU ARE USING AN UTENSIL WHICH CANT BE HEATED ON FLAMES DIRECTLY THEN MAKE THE CARAMEL IN A DIFFERENT PAN AND TRANSFER IMMEDIATELY TO THE MOLD IN WHICH U WILL STEAM THE CUSTARD. THE CARAMEL LOOKS DRY AND EVEN CRACKS ONCE MADE. DON'T PANIC.IT MELTS ONCE STEAMED.

CARAMELIZED BROWN SUGAR.

• NOW IN A LARGE BOWL BEAT THE EGGS,SUGAR,MILK,MILK POWDER,CUSTARD POWDER,VANILLA ESSENCE FOR 1 MIN WITH A ELECTRIC BEATER. POUR OVER CARAMELIZED SUGAR.( CAN EVEN MIX WITH HAND WHISK INSTEAD OF BEATER)
• PREPARE THE PRESSURE COOKER BY FILLING IT WITH LITTLE WATER(the stand should dip in water but water level should not be too high) AND PLACING A FLAT STAND IN IT,ON WHICH THE MOULD CAN BE PLACED.
• PUT THE MOULD IN THE PRESSURE COOKER AND REMOVE THE WHISTLE. CLOSE THE LID AND LET IT STEAM TILL THE KNIFE INSERTED COMES OUT CLEAN.(APPROX 20 MINUTES)

                                                       

ALL SET TO BE STEAMED.

• CARAMEL CUSTARD IS READY. REFRIGERATE IT OVERNIGHT OR TILL U CAN RESIST EATING AND SERVE CHILLED. TO SERVE,RUN A KNIFE THROUGH THE SIDES OF A MOULD AND THEN PLACE THE MOULD ON THE PLATE YOU ARE SERVING....BOTTOM SIDE UP,AND SLOWLY PULL UP THE MOULD. 
• DRIZZLE SOME STRAWBERRY CRUSH OVER IT AND SERVE.

WITH DARK BROWN SUGAR

                                                       

WITH WHITE SUGAR AND DRIZZLED WITH STRAWBERRY CRUSH

IMPORTANT TIPS:

• DE -MOULD THE CUSTARD ONCE CHILLED.
• IT TASTES BEST WITH VANILLA FLAVOR
• ITS EVEN CALLED CARAMEL FLAN
• IF YOU CANT MAKE THE CARAMEL BASE THEN USE READY MADE BUTTERSCOTCH SAUCE WITH LITTLE BROWN SUGAR TO SPREAD AS A BASE.THEN WARM IT A BIT .(IT WILL TASTE A BIT DIFFERENT,BUT WILL NOT SPOIL THE SHOW)