Eggless malpua muffins with orange rabdi

I enjoy experimenting in kitchen, making some changes in traditional food. My family is fond of desserts so no doubt you will find here lots of easy to make dessert recipes.

I try to make food that’s close to its authentic taste but is healthy and easy in approach. Like instant moong dal halwa, kesaria daliya and parwal ki mithai.

This time presenting our traditional malpua and rabdi with a healthier twist.

Egg-less-malpua-muffins

Instead of deep frying, I have baked the malpua batter in muffin molds. Served it with orange rabdi  and jaggery syrup.

Ingredients for malpua muffins:

  • Whole wheat flour: 1 cup
  • Ripe banana: 1/2
  • Jaggery: 1/2 cup
  • Ghee (clarified butter): ¼ cup
  • Fennel seeds: ½ tsp
  • Grated dry coconut: 1 tbsp
  • Crushed black pepper: ¼ tsp
  • Cardamom powder: ½ tsp
  • Almond extract: 1/2 tsp
  • Milk: ½ cup

Process:

  • Take banana in a bowl and mash it with fork.
  • In another bowl take grated jaggery, ghee, almond extract and beat for 2 minutes till jaggery is blended well in ghee.
  • Add fennel seeds, grated dry coconut, crushed black pepper and cardamom powder and mix everything together.
  • To bring out authentic malpua taste, add grated dry coconut (not desiccated coconut). Similarly freshly crushed black peppers works wonder as compared to pepper powder.
  • Add mashed banana and flour, and mix it gently till you get lumpy batter.
  • Add warm milk and make a smooth batter.
  • Pre-heat the oven at 180 degree centigrade.
  • Line the muffin liners in muffin moulds and pour the batter. This proportion of batter will give you 6-7 muffins.
  • Bake for 20 minutes at 180 degree centigrade.
  • Check by inserting toothpick in center. If it comes clean then it means muffins are baked. If toothpick appears stuck then bake for another 5-7 minutes.

As baking powder and baking soda is not used, muffins will be dense but flavorsome.

Malpua-muffins-with-orange-rabdi

Ingredients for Orange Rabdi:

  • Milk: 1 liter
  • Sugar: ¼ cup
  • Orange extract: ¼ tsp
  • Fresh orange pulp: ¼ cup

Procedure:

  • Let milk simmer in a heavy bottom vessel on low heat. Keep stirring in between.
  • When the milk is reduced to one-third, then add sugar. Stir it well and let the sugar dissolve. Take it off the flame after a minute.
  • Let it cool completely and then add orange extract and orange pulp.
  • Orange rabdi is ready.

Ingredients for jaggery syrup:

  • Jaggery: ½ cup
  • Water: 1/8 cup
  • Cardamom powder: ¼ tsp
  • Few saffron strands

Procedure:

  • In a heavy bottom pan, add jaggery and water and let them simmer for 10 minutes.
  • Check syrup’s consistency by pouring a spoonful of syrup. Keep in mind It will get little thicker on cooling so take it off the flame accordingly.
  • After taking it off the flame, add cardamom powder, saffron and stir.
  • Jaggery syrup is ready to use.

Jaggery syrup is just like sugar syrup we make  for jalebi or gulab jamun or boondi.

Just before serving, remove muffin liner and place malpua muffin in serving plate. Add generous amount of orange rabdi and drop some jaggery syrup just before serving.

malpua-muffins-with-rabdi-jaggery-syrup

This dessert plate gives you fusion of flavors. Orange rabdi adds a contrasting blend to sweet jaggery syrup.

I hope you enjoy making and delighting your family with this Indian dessert with a twist.

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Meetha Peetha – Savory Rice Dumplings

This is yet another dessert that I was introduced to by my MIL. It’s a traditional dessert made in Bihar – Meetha Peetha (sweet variation of usual healthy peetha or farra which has a chana dal (bengal gram split) and spices filled in it).

It’s a humble traditional recipe of delectable rice flour dumplings in milk. Soft rice-flour balls dissolve in mouth the moment you put it. Then you are greeted by heavenly mawa-filling – this bursting of balls in mouth is the high point of this dessert. 🙂

mawa-stuffed-peetha

After my marriage, when this dessert was made for the first time at home, everyone waited for my reaction. As it was the first time when I tasted this dessert, my response was like, “nothing unusual, it tastes like kheer!”

However, this didn’t went down well with my FIL.  He said, “how can you compare it with kheer, it’s different, didn’t you noticed mawa-filling in it?”

Later, I too felt he was so right! Comparing this dessert with kheer is injustice to this not-so-common Indian dessert, although it’s made with milk.

I am sure there many women who too come across such embarrassing situations during initial days of their marriage. After all, when MIL prepares a dish which is loved by everyone in the family, then as a good daughter-in-law, it’s better to develop the taste for it or at least not to wear critic’s hat. 🙂

So, after having this dessert for few more times, I developed a taste for it and now I really relish its unique taste.

How to make Meetha Peetha?

Although it’s quite simple-to-make dessert with minimum ingredients required, little amount of patience will always bring out the best result.

Since I myself have become so fond of this sweet temptation, I make it quite often. However, unlike most of the mawa desserts that I make (like – gulab jamuns, chandrakala, suji and gond ki barfi and parwal ki mithai etc.), I don’t use residual mawa (left after making ghee at home) in this dessert.

Ingredients

  • Rice flour: ½ cup
  • Milk: 1 liter (full fat)
  • Sugar: 3 tbs

Ingredients for Filling

  • Mawa: ¼ cup
  • Powdered sugar: ¼ cup
  • Cardamom powder: 1 tbsp
  • Almond flakes: 1 tbsp
  • Saffron: few strands

Procedure

Step – 1 (preparation of inner filling)

Roast mawa in heavy bottom skillet on medium flame for 5 minutes. Take it off the flame, and add sugar, almond flakes and cardamom powder. Mix well and make small balls and keep aside. Making balls in advance makes the filling process smooth.

mawa-balls-filling

Step – 2 (kneading dough)

Knead the rice flour with warm water just like you do to make chapattis. Dough will be sticky at this stage. So, apply ghee on palms and then do the kneading work. It will result into soft dough. Cover and let the dough rest for 2 minute, divide the dough into small rounds.

Dough can also be made from soaked rice, the process of which I have shared in farra making process. Technique is same in both.

Step – 3 (process of filling mawa)

Make small dough balls and make small flat round with the help of fingers (image 1). Place one mawa-ball in the center and join the edges. (images 2 and 3). Press the edges gently yet firmly to seal it (image 4) so that dumplings do not burst while boiling in milk.

peetha-filling-process

Fill all dumplings following the same procedure.

Step – 4 (Boiling in milk)

Put milk to steamer on heavy bottom vessel. Once milk starts boiling, drop dumplings one by one into it. Stir gently and be careful not to break dumplings.

Allow the milk to thicken for 15-20 minutes and then add sugar.  Stir well to mix the sugar and keep on flame for another 5 minutes.

mawa-stuffes-peetha

Take it off the flame and allow it to cool. Sprinkle few saffron strands and it’s done. Here I must mention that it tastes best when on room temperature.

mawa-filled-peetha

Tip – Enjoy this dessert when it’s fresh, as refrigeration makes rice dumplings hard. If at all, you happen to store in fridge, bring it to room temperature before serving to relish soft dumplings dipped in thick milk.

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Republic Day Special – Kesaria Jalebi with Rabdi

Two days back while going to sleep, I asked my husband what should I make on the occasion of Republic Day? Something that has Tricolor theme – saffron, white and green color.

Our discussion led to some quite interesting ideas, he is quite creative in such suggestions. We discussed everything from starters to desserts, like tiranga-dhokla to tirangi-kheer to so many more tempting food combinations.

However, I liked the idea of combining kesaria-jalebi and white rabdi garnished with pistachio (to add the green color).

celebrating Republic-Day with jalebi and rabdi

Picking the challenge of making jalebi also meant getting out of bed at that very instant and mixing the batter and leaving it to ferment.

Actually, rabdi being my hubby’s favorite, he suggested this jalebi-rabdi combination. And later I realized, in order push me to finalize this dessert, he tricked me by challenging if I would be able to make jalebis. After all, he is very well aware that I am always ready for such challenges. 🙂

Just to add, Rabdi undoubtedly elevates the royal quotient of any dessert, be it gulab-jamuns, gajar ka halwa etc.

Ok, below I have explained the recipe for jalebi. You can also go through my rabdi post for its recipe.

Ingredients

For jalebis:

  • All-purpose flour (maida): ½ cup +1 spoon
  • Sour curd: ½ cup
  • Ghee for frying

For Sugar syrup

  • Sugar: 3/4 cup
  • Water: 3/4 cup
  • 2-3 pieces of lemon wedges or 3-4 tsp of milk

For garnishing

  • Saffron: few strands
  • Pistachio: 1 tbsp
  • Milk: 1 tbsp

Beforehand Preparations

  • Mix ½ cup all-purpose flour and curd, and make a batter. If the curd is too thick you can add little water.
  • Whisk the batter for 10-15 minutes and you will notice it has become smooth.
  • Cover it and keep aside for 24 hours. In this course of 24 hours, batter will ferment and become light and fluffy.

Making Jalebis

  • After 24 hours, you will notice batter has a sour smell which is a good sign, as it shows it has fermented well. You will notice batter to be thin in consistency. Add 1 spoon of all-purpose flour and whisk for 5 minutes. Now the batter will be in pouring consistency and ready to make jalebis.

batter of jalebi

  • Pour the batter in a piping bag. Heat the ghee in a flat bottom pan and make the jalebis on medium flame. Fry the jalebis and cook on both the side till they get nice golden color. I use home-made ghee and home-made butter in all my preparations.

frying jalebis

  • After taking out from ghee, straight away dip it in warm sugar syrup. Let it soak in the syrup for 2 minutes before serving.

kesaria-jalebiSugar Syrup with Saffron

  • Take sugar and water in a heavy bottom vessel and put on medium flame. Sugar will dissolve and syrup will start boiling.
  • Let it simmer for around 15 minutes. You can either add lemon wedges or milk drops in this syrup. This helps in accumulating dirt from sugar syrup and gives nice transparent color.
  • Collect the dirt forming on the top and discard it. Another advantage of adding milk or lemon wedges is that it prevents syrup from solidifying on cooling.
  • Soak the saffron in warm milk and cover it for 5 minutes. Rub the saffron with fingers this will result in lovely color and fragrance of saffron. Add this saffron along with milk in the syrup and keep it aside.

It’s time to serve

I arranged the jalebis in bowl with rabdi and sprinkled generous amount of pistachio to get tricolor effect. However, jalebi by itself is aromatic and delicious.

jalebi with rabdiP.S: I would also like to mention for my non-Indian readers that there is no specific term for jalebi in English, just like paani-puri/gol-gappa is universally called paani-puri. 🙂

So, how do you like jalebi with rabdi, or you have your some other favorite combination? Did you like my Tricolor special for Republic Day? I would love to know your thoughts. Do leave your comments here.

Thanks for giving your valuable time and reading. Hope to see you again.

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