Kheerer Malpua Or Mawa Malpua

Kheerer malpua or mawa malpua. Soft fluffy delicious fried pancake from Bengali cuisine. Malpua is soft but edges are crisp and taste heavenly. Saffron and cardamom flavored kheerer malpua or mawa malpua is a perfect festive treat.

You can also make this malpua to offer Goddess Durga or Bhog prasad.

Earlier shared delicious Malpua. Method of making this malpua is same but khoya/mawa or dried milk used in this malpua. You have to make a smooth lump free batter to make perfect malpua. Khoya or mawa and milk should be blend really well. You can add any shredded dry fruits in the batter. You may like some more fried and sugar syrup soaked sweets on this blog like Gulab jamun, Chhanar jilipi, Pantua, Gokul pithe and Ranga aloor pithe or sweet potato dumplings. And you may also like to try Pahala rasgulla from Sasmita’s blog.

This malpua is very easy to make and taste is delectable. Remember that batter should not be very thick. Make a lump free smooth flowing batter for perfect malpua. Fennel seeds or sounf is optional, you can skip it. But lightly crushed fennel seeds will give a lovely flavour. Sugar syrup is flavored with cardamom and saffron. If you don’t like cardamom then use only half teaspoon. I have used peanut oil mixed with 2 tablespoon ghee or clarified butter for frying. You can use only oil or only ghee/clarified butter if you want. You can use any flavorless oil for frying.

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Recipe

Khoya or mawa – 1 cup

Maida or all purpose flour – 1 cup

Suji or semolina – 4 tablespoon

Saunf or fennel seeds – 1 teaspoon, optional

Baking soda – 1/4 teaspoon

Warm milk – 1&3/4 cup

Oil or ghee/clarified butter for frying

Sugar – 1&1/2 cup

Water – 1 cup

Saffron or keshar – a pinch

Cardamom powder – 1 teaspoon

Method

1. Blend khoya or mawa and warm milk with a hand whisker or you can use your blender to mix really well. Homemade khoya will be soft and easy to blend. Get the method of making khoya here. But if you are using store bought khoya or mawa, grate the khoya before using.

2. Lightly crush the fennel seeds or sounf in a mortar pestle.

3. In a large bowl whisk maida or all purpose flour gradually with khoya and milk mixture. Don’t add all the maida in one go to avoid forming lump.

4. Add lighly crushed fennel seeds, semolina or suji and baking soda. Whisk well to make a lump free batter. Cover and keep aside for 30-40 minutes. Batter shouldn’t be thick. Make a flowing batter.

5. In a pan boil water and sugar with a pinch of saffron. Let it boil for 4 minutes. Add cardamom powder, mix and switch off the heat. If you don’t like the flavour of cardamom then add only half teaspoon cardamom powder.

6. Heat oil or ghee/clarified butter in a wok or pan. I used oil with two tablespoon ghee for flavour.

7..When oil becomes hot reduce the heat. Give a good stir to the batter. Pour a ladle full of batter in the middle of the ghee or oil. Fry on low medium heat till light golden brown from both sides and transfer on a plate. Fry all the malpua.

8. Dip the malpua in warm sugar syrup for 2-3 minutes. Press gently with a spoon to soak from both sides. Take out from the sugar syrup and arrange on a plate. Dip all the malpua this way.

9. Dip 2-3 malpua at a time and arrange on a large plate. Don’t dip in syrup for more than 2-3 minutes to soak each malpua. And remember sugar syrup should be warm.

10. Garnish with pistachios. You can also use shredded almond or grated khoya or mawa for garnishing. Serve warm or at room temperature. You can also serve malpua with rabri.

Notes

1. You can use shredded almond,cashew nuts or any dry fruits in the batter.

2. Batter should be lump free, smooth and flowing.

3. You can use only oil or ghee for frying. Or use a mixture of oil and ghee.

4. Any flavorless oil can be used for frying.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Shahi Dum Aloo

Shahi dum aloo. A no onion garlic rich creamy and delicious curry. Easy to make spicy and flavorful curry to paired with puri, paratha, roti, fried rice, jeera rice or pulao. A perfect side dish for this festive season.

On upcoming Navaratri which starts from 7th October this year, many people avoid onion garlic on these days. So here is a mouthwatering and easy recipe for you. You can also make it to serve as Bhog prasad with Luchi, Basanti pulao, Bhuni khichuri or Bengali pulao. I have served it with basanti pulao.

Potatoes are always comes to our resque when no other vegetables available for some reason. I always store potatoes when my vegetable vendor is on leave. Versatile potatoes are

• Packed With Nutrients.

• Contain Antioxidants. Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids

• May Improve Blood Sugar Control

• May Improve Digestive Health

• Naturally Gluten-Free

• Incredibly Filling

• Extremely Versatile

To read more about health benefits of potato click here.

Some fragrant spices are used to make this potato curry flavorful. I have used ground paste of these spices. You can also use these cardamom, cloves and cinnamon in tempering or tadka. If you are using in tempering don’t forget to crush the whole spices in a mortar pestle. But I like my gravy smooth and many people don’t like if these whole spices comes in mouth while eating. So to make the gravy smooth and creamy grind the spices into a smooth paste. And you can also add 1-2 tablespoon fresh cream at the end of cooking if you want.

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Recipe

Small potatoes – 500 gram

Tomato – 1 medium, chopped

Green chilli – 3-4 or to taste

Ginger – 1 inch piece

Cashew nuts – 10

Melon seeds – 1 tablespoon

Poppy seeds or khas khas – 1 tablespoon

Green cardamom – 3

Cinnamon – 1/2 Inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Curd or yogurt – 4 tablespoon

Mustard oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Kasuri methi – 1 teaspoon

Water – 1&1/2 cup + 4 tablespoon

Ghee or clarified – 2 teaspoon

Cilantro or coriander leaves – to garnish

Method

1. Boil the potatoes in a pressure cooker for 2 whistle. Don’t make too soft because we will fry the potatoes. If you don’t have small potatoes then you can also use large size potatoes. Cut the boiled potatoes in large pieces before frying.

2. Let the cooker cool down. Take out the potatoes and peel them. Prick the potatoes with a fork and keep aside.

3. Dry grind poppy seeds, melon seeds and cashew nuts. Add 3-4 tablespoon water and grind again. Make a smooth paste. Pour the paste into a bowl. Mix well beaten curd or yogurt with the mixture and keep aside.

4. In the same grinder grind tomato, ginger, 1-2 green chilli, cinnamon, green cardamom and cloves. You can use green cardamom, cinnamon and cloves for tempering or tadka but I recommend to grind everything into a smooth paste to get creamy smooth gravy. And the whole spices will not come in mouth while eating.

5. Heat oil in a pan. Add potatoes and salt. Fry till potatoes becomes golden brown.

6. Add tomato, ginger, green chilli, cardamom, cinnamon and cloves paste. Mix well. Add cumin powder, turmeric powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

7. Reduce the heat and add cashew nuts, melon seeds and poppy seeds paste mixed with curd or yogurt. Saute till everything dried up and oil leaves the sides. Don’t increase the heat. Cook on simmer to avoid curdling the yogurt.

8. Add 1 & 1/2 cup water, sugar, 2-3 green chilli and little salt. Remember we have added salt in potatoes.

9. Increase the flame. When the gravy starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Or till you get your desired consistency.

10. Crush Kasuri methi with your palm and add in potatoes. Taste and adjust the salt if required. Add a dollop of ghee or clarified butter and remove from heat. You can add 1-2 tablespoon fresh cream if you like. I didn’t.

11. Garnish with chopped cilantro or coriander leaves. Serve with any pulao, steamed rice, puri, luchi, naan, paratha or any Indian flatbread.

Notes

1. You can use almond instead of cashew nuts.

2. Use chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Basanti Pulao

Basanti pulao or Bengali sweet yellow pulao. Bright yellow coloured aromatic rice made with fragrant gobindobhog rice saffron and aromatic whole spices taste heavenly with any spicy curry. A festive dish from Bengali cuisine. Basanti stands for yellow. This sweet yellow pulao called basanti pulao, holud pulao or misti pulao. Basanti pulao also taste great with Basmati rice, so you can use whatever you have.

Durga puja is around the corner. Try this aromatic rice to celebrate your festival. You can also make it for bhog prasad for Goddess. To know about Durga Puja or Sharad Utsab click here. For bhog or naivedya different types of dishes are prepared to offer Goddess Durga. Reading a book Bhog Naivedya by Sujata Shukla. Copy pasting a line from the book, “This is not just faith, but also a nation’s food culture, brought to you on a puja thali!.” I completely agree with it. You can get many more authentic recipes on above Durga Puja post link. As I said you can serve this pulao with any veg or non veg spicy curry. I served it with shahi dum aloo. I will share the recipe soon.

Here are some no onion garlic veg curry recipes which you can serve with this pulao.

Chhanar dalna

Spicy potato curry

Makhana curry

Kaju Curry

Dahi aloo

Aloo kofta curry

Pointed gourd in yogurt gravy

Rasgulla korma

Matar kofta

Shahi paneer

Aloo Paneer

You can also serve this pulao with any non veg curry like

Chicken kosha

Chicken rezala

Dim kosha

Zafrani chicken

Chicken dak bungalow

Rara mutton

Railway mutton curry

Fish kalia

Chhanamukhe ilish

Chicken chaap

Fragrant gobindobhog rice with whole spices made this pulao aromatic. But if you don’t have gobindobhog rice then you can use Basmati rice. I usually make basanti pulao with Basmati rice because gobindobhog rice is not available outside Bengal. Have a look at how it looks with basmati rice. In this pulao I have used basmati rice and instead of saffron used little turmeric powder.

But this time got gobindobhog rice online. I used saffron or keshar to make this pulao basanti or yellow. If you don’t have saffron then you can use little food colour or turmeric. But I recommend to use saffron for the lovely aroma and colour.

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Recipe

Gobindobhog rice – 1&1/4 cup

Ghee or clarified butter – 2 tablespoon + 1 teaspoon

Saffron or keshar – 1/4 teaspoon

Milk – 3 tablespoon

Cumin seeds or jeera – 1/2 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Cashew nuts – 15

Raisins – 15

Ginger – 1 teaspoon, grated or paste

Salt – 1 teaspoon or to taste

Sugar – 2-3 tablespoon

Bengali garam masala powder – 1 teaspoon

Mace or javitri powder – 1/4 teaspoon

Nutmeg or jaiphal powder – 1/4 teaspoon

Cumin powder – 1/2 teaspoon

Water – 2 & 1/2 cup

Method

1. Wash the rice well. Drain the water completely. Marinate the rice with 1 teaspoon ghee, salt, sugar, grated ginger or paste, nutmeg or jaiphal powder, mace or javitri powder, cumin powder and 1/2 teaspoon Bengali garam masala powder. Get the recipe of Bengali garam masala here. I have used 1 teaspoon salt and 2&1/2 teaspoon Sugar and its perfect for me. Mix everything well and keep aside.

2. Soak saffron for 15 minutes in 3 tablespoon warm milk. After 15 minutes crush the saffron with your finger tips and let it soak for some more time.

3. Crush the green cardamom, cloves and cinnamon in a mortar pestle.

4. Heat remaining ghee in a pan or wok. You can use half oil and half ghee if you want but ghee taste better. Fry the cashew nuts on low medium heat. Keep stirring to fry the nuts evenly. When cashew nuts becomes light golden brown transfer the nuts on a plate.

5. Now fry the raisins. When raisins fluff up immediately remove from ghee and transfer on a plate.

6. In the same ghee add cumin seeds, crushed green cardamom, cloves, cinnamon and bay leaf. When cumin seeds starts to splutter add marinated rice and fry for 2-3 minutes.

7. Add saffron soaked milk, water and fried cashew nuts and raisins. Mix well.

8. Cover and cook for 5 minutes on high heat. After 5 minutes reduce the heat and cook on simmer for 5 minutes again.

9. Now stir the rice gently and check. Add little more water if required. I had to add 1/4 cup more water. Cover and cook on simmer for 5 minutes more or till water absorbed.

10. Add 1/2 teaspoon Bengali garam masala powder, mix and switch off the heat.

11. Cover and leave it to rest for 5-10 minutes. Now fluff the rice gently and serve with any spicy curry.

Recipe notes

1. Basmati rice can be used instead of gobindobhog rice.

2. You can use turmeric powder or yellow food colour instead of saffron or keshar.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kaju Curry/No Onion Garlic Curry

Wishing a very happy Janmashtami to you all and your family. May Lord Krishna fill your life with bliss and joy. May God bless you all with good health, happiness and prosperity 🙏

Kaju or cashew nut curry. A no onion garlic rich creamy, mildly spicy and delicious tomato based gravy with fried cashew nuts. A scrumptious side dish to serve with paratha, puri or any bread and rice dishes.

You can also make it with onion garlic. Also sharing the recipe below with onion and garlic. You may like some Janmashtami special recipes on this blog. Click on the link for recipe.

1. Apple coconut fudge or barfi

2. Chhena kheer

3. Malpua

4. Mohanbhog

5. Makhana curry

And many other dessert, sweet and no onion garlic satwik recipes. Or you might like to try Janmashtami prasad thali to celebrate the festival from the blog of Poonam Bachhav.

This Kaju curry is completely Satwik recipe. But you can also make it with onion garlic if you want as I mentioned above. To make with onion garlic fry the roughly chopped onion, garlic cloves, ginger and green chilli. When onion becomes translucent add tomatoes. Saute till tomato becomes mushy. Let the sauteed mixture cool down and grind into a smooth paste. Then follow the steps as given below. Add the ground mixture in oil instead of tomato green chilli and ginger paste.

I served this delicious Kaju curry with paratha. To make paratha in a bowl mix 1 cup maida or refined flour and 1/2 cup whole wheat flour or atta. You can use only maida or only atta if you want. Add 1/4 teaspoon salt and 2 teaspoon oil or ghee. Mix well. Now add water gradually to make a smooth dough. Smear the dough with half teaspoon of oil. Cover and keep aside for 30 minutes. Make medium sized balls and roll into a thin roti with the help of little flour. Fold the round roti into half then fold again into a triangle. You can spread ghee on both layers. Fry the triangle paratha from both sides on a griddle or tawa.

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Recipe

Kaju or cashew nuts – 3/4 cup

Ghee or clarified butter – 1 teaspoon

For gravy

Tomato – 3 medium

Ginger – 1/2 inch piece

Green chilli – 2-3 or to taste

Cashew nuts or Kaju – 2 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Melon seeds – 2 tablespoon

Oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Fresh cream – 2 tablespoon

Kashmiri red chilli powder – 1&1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri methi – 1/2 teaspoon

Water 1&1/2 cup + 4 tablespoon

Cilantro or coriander leaves – 1 tablespoon, chopped, optional

Method

1. Dry grind cashew nuts, poppy seeds and melon seeds into a fine powder. Add 4 tablespoon water and grind again to make smooth paste.

2. Grind chopped tomatoes, 1-2 green chilli and ginger. Make a smooth paste.

3. Heat one teaspoon ghee or butter in a pan. I used ghee. Add the cashew nuts or Kaju and fry on low medium heat till light golden brown. Take out the cashews and ghee and place on a plate.

4. In the same pan heat 3 tablespoon oil. You can use ghee or butter if you want. Add tomato, chilli and ginger paste, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, salt and sugar. Saute till oil leaves the sides.

5. Add cashew nuts, melon seeds and poppy seeds paste and fresh cream. Saute again till everything dried up and oil leaves the sides.

6. Add water and let it boil for 4-5 minutes on low heat. Stir in between to avoid sticking to the bottom.

7. Now add the fried cashew nuts, 1-2 slit green chili and chopped cilantro or coriander leaves . Reserve some fried cashew nuts for garnishing. Cook again for 3-4 minutes.

8. Crush the Kasuri methi with your palm and add in the gravy. Mix well.

9. Add garam masala and remove from heat. I have used homemade Bengali garam masala. Get the recipe here.

10. Garnish with cilantro or coriander leaves and fried cashew nuts. You can also use fresh cream to garnish your Kaju curry. Serve with paratha, puri, or any bread and rice dishes.

Notes

1. You can use ghee or butter instead of oil to make the gravy.

2. You can also use 1-2 tablespoon more cream at the end if you want.

3. Dry roasted cashew nuts can be used instead of fried cashew nuts.

4. Use green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mohanbhog Or Suji Halwa With Milk

Its my 6 year blog anniversary. Six years with 550 posts. Its possible only because of you. Thanks to all my readers and friends for your constant support and love.

Mohanbhog or suji halwa with milk. Humble halwa with a twist. Used salted butter instead of ghee or clarified butter. Fried dry fruits, milk, saffron and salted butter made this halwa or mohanbhog heavenly.

Mohanbhog with ghee is made for offering as Bhog or Prasad to Lord Krishna who is also known as Mohan. So this halwa called mohanbhog. Try this delicious mohanbhog from Bengali cuisine on upcoming Janmashtami to offer and enjoy the divine taste as prasad. Mohanbhog is similar to kesari bhat, suji halwa or sheera. This mohanbhog is usually made with ghee. I am also sharing suji halwa with ghee which we usually made in home. And a cheat recipe for this mohanbhog.

Here are some different halwa recipes on this blog. Click on the link for recipe.

1. Cherry pineapple kesari or pineapple flavored halwa

2. Chana dal halwa

3. Sugar free low calorie gajar halwa

4. Paneer gajar halwa

5. Buckwheat Waterchestnut Banana halwa

6. Moong dal halwa

7. Sweet potato halwa

You may also like to try Beetroot halwa recipe from Narmadha’s blog.

Now coming to the recipe. I have used salted butter instead ghee or clarified butter in this halwa. Salted butter taste great in some dessert. Already shared Rice kheer with salted butter. Many of my friends asked me about the recipe of my rice kheer. So shared the recipe with my secret ingredient salted butter. Now here is the recipe of suji halwa or mohanbhog with salted butter.

We need suji or semolina with salted butter, sugar, milk, saffron, cashew nuts, raisins and green cardamom. I have used cardamom powder.

You can use ghee instead of butter if you want. But salted butter with milk will give a different and wonderful taste. I have used less butter than normal halwa, you can increase the amount of butter if you like. Normally we use same amount of ghee, suji and sugar in our halwa. But I used less sugar according to my family member’s taste. We like our dessert less sweetened. You can use sugar according to your taste. If you are making for kids use half cup sugar and half cup butter or ghee with half cup suji or semolina. Remember patience is the key to get the divine taste so keep the flame low to perfectly cook the halwa.

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Recipe

Suji or semolina – 1/2 cup

Sugar – 1/3 cup

Salted butter or ghee – 1/4 cup

Milk – 2 cup

Saffron – a pinch

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Cardamom powder – 1/4 teaspoon

Method

1. Heat milk with sugar and saffron in a pan. When milk starts to boil reduce the heat. Let it boil on simmer. I like my halwa less sweetened. If you want your halwa more sweet then you can use half cup sugar.

2. Heat butter or ghee on low heat in a heavy bottom or nonstick pan. I used Amul salted butter. Add cashew nuts and fry till cashew nuts becomes light brown. Remove the cashews from the butter and add raisins. When raisins starts to fluff up immediately remove from butter.

3. You can use 2 tablespoon more butter if you want. In the same butter add semolina or suji. Fry the suji on low heat. Don’t increase the flame. As I mentioned above  be patient to fry the suji evenly. If you increase the flame suji may burn from bottom.

4. When suji or semolina become light golden brown add saffron and sugar mixed milk. Don’t add entire milk in one go. Add milk slowly. It may splutter so stir continuously. Keep the flame low.

5. When milk dissolved and its about to dried up add fried cashew nuts and raisins. Reserve some for garnishing. Mix well. Keep the consistency according to your choice. When halwa starts to leave the sides of the pan, remove from heat. Add cardamom powder and mix well.

6. Garnish with fried cashew nuts, raisins, saffron and almond. Serve warm with Luchi dum aloo or Radhaballabhi with spicy potatoes. You can also make laddu of this halwa. To make laddu, let the halwa cool down and make round balls. Garnish each laddu with a cashew nut.

Cheat Recipe

Fry the suji as above method on low heat. When suji starts to becomes light golden brown add cashew nuts and raisins. Fry for a minute more. Add milk slowly Also add sugar and saffron. Saffron is optional you can skip if you want. Stir continuously. When milk dissolved add cardamom powder, mix well and switch off the heat. Your quick and easy mohanbhog is ready to serve.

Halwa Recipe

1. Heat 1/2 cup Ghee in a pan. Fry the cashew nuts and raisins as above method. Remove from ghee.

2. Add 1/2 cup suji or semolina. Fry on low heat till suji becomes nicely browned. Suji shouldn’t be burnt.

3. Add 1/2 cup sugar and 1&1/2 cup water. Keep stirring. Cook till water dissolved and halwa leaves the sides.

4. Add fried cashew and and raisins. Mix well and remove from heat. You can add cardamom powder if you want. Serve hot.

Notes

1. With cashew nuts and raisins you can add almond or any dry fruits of your choice.

2. Saffron is optional, you can skip if you want. But saffron will give a nice colour.

3. You can use ghee or clarified butter instead of salted butter.

4. You can use same amount of suji, sugar and butter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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