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