This week the star of " Kolkata Food Blogger " is Urmi Ghosh of Ume's Kitchen. She is one of youngest members of KFB yet she is quite versatile in her kitchen. She is blogging for last 2 years seriously and her blog is full of healthy and delicious recipes. She is quite an active blogger after being a mother of a little girl. She is also an avid and devoted baker and bakes cakes professionally from her own home bakery. The most amazing fact is that seeing her cakes you won't believe that she is a self-taught baker. To view some awesome birthday or any ocassion cakes, chocolates and her awesome recipes, you must visit her blog right now. With all of these, she is also very soft-spoken and down-to-earth person. It always feels good talking to her every time we meet.
I have bookmarked many recipes from her blog, but recently I've tried this Kheer Malpoa and I'll share that today. Malpoa is a deep-fried and sugar syrup coated sweet dish, made with a batter of maida(flour), milk and sugar. But in this recipe Kheer/Khoya/Mawa is also added to enhance the taste. Usually I prepare Malpoa with basic ingredients, after seeing her mouth-watering Kheer Malpoas thought to give it a try. AND needless to say that all the malpoas was pillowy soft and extreme delicious. I totally followed her recipe, just added fresh saunf/Mouri/fennel seeds in the dough as I do in the basic malpoas. Here I posted the basic Bengali Malpoa recipe long back in my blog.
Here is the original recipe from Urmi's Blog
You Need :
Khoya/kheer/mawa(grated) :1 cup
Flour : 3 cups
Fenned seed/Mouri/Saunf : 1 tblsp.
Black cardamom : 2 (grind to powder)
Ghee : 2-3 tsp.
Cold milk : 4-5 tblsp. or as needed
White oil or ghee - for frying
For sugar syrup
Sugar : 1 cup+3 tbsp.
Water : 2 cups
Green cardamom : 3-4, grounded coarsely
How To :
- In a mixing bowl put flour, grated mawa/kheer, fennel seed, cardamom and ghee. Rub and mix everything well. Add milk gradually as needed to make soft and smooth dough. The dough should not be dry or mushy.
- Make small equal balls from the dough. Now spread each ball with rolling pin on a flat surface with the help of a bit of oil. [Oil will help the dough to spread out easily and evenly and it won't stick to the surface too.]
- If you see that while spreading the dough balls, the edges are breaking, then immediately mix little flour into the dough and knead it well.
- Now heat enough oil in a pan to deep fry the malpoas in medium hot oil and drain on a paper towel. In another boil, boil water and sugar, when sugar dissolves and thickens a bit, add green cardamom powder to it. Dunk the fried malpoas into sugar syrup, keeping the syrup pan in very low heat. Keep them in sugar syrup for 5 minutes and then remove them on a plate.
- You can garnish malpoas with chopped almonds or any kinds of nuts and serve this mouth-watering sweet in room temperature or chilled.
I'm sending this to Kolkata Food Blogger's Ongoing event : Know Your Blogger-2