Make magic with malpuda
Drool over the good old malpuda and kibbenuma when the cool showers bring down the mercury

Come rains and the Punjabi pines for not only fried savories but also fried sweets. Malpuda known elsewhere as malpua is what makes us drool. It’s a pity that to tickle the sweet tooth nowadays, we have to head for the halwai shop. Not long ago, one could have ones fill at home or at friends place. There are many variant recipes from the robust to the refined, and here we have chosen to tread middle ground. Happy eating.

Malpuda

Ingredients
Flour 1 cup
Baking powder ½ tsp
Curd + water ½ cup each
Sugar + water (for syrup) 1 cup each
Green cardamom seeds (ground) ½ tsp
A few raisins and pistachio slivers
A few strands of saffron (optional, soaked in lukewarm milk)
Ghee to fry the puda

Method

Make one-string consistency syrup by boiling sugar and water removing the scum that rises to surface. Sift flour with baking powder. Make a pouring consistency batter by mixing flour, curd, water and ground green cardamom. Heat ghee in a frying pan. When hot, pour one dollop of batter in it. Swirl the pan to let it spread evenly or gently use the back of the ladle. Fry on low medium heat till golden-brown. Flip over and fry the other side. Remove and soak in syrup. Repeat process till all the batter is used up. Sprinkle with raisins, pistachios. Garnish with saffron strands and serve hot or cold.

Kibbenuma

Ingredients
Mince (mutton or soya beans-based or minced vegetables) 100 g
Processed cheese (grated) 50g
Potatoes (large, boiled and mashed) two
Pine nuts 1 tsp
Green coriander, mint and deseeded green chillies chopped) ¼ cup
Bread slices (soaked in a little water) 2 slices
Cumin powder ½ tsp
Salt to taste
Oil to deep fry

Method
Boil mince in a cup of water with salt till cooked and the moisture evaporates. Heat a little oil in a pan and fry the mince till brown. Remove and cool. Add cheese and potatoes to the mince, along with the slices of bread. Mash well and shape in small balls. Make the filling blending coriander, mint and chillies with powdered cumin. Sprinkle pine nuts evenly. Divide in equal portions. Flatten the potato and mince balls and place a portion of filling in the middle and re-shape as you wish. Heat oil for deep-frying and fry the kibbenuma in batches till golden. Drain excess oil on kitchen towels and serve with chutney or tomato sauce.





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