Planning to ditch store-bought mithais this festive season? You can try out these classic and contemporary dishes from regional cuisines to elevate your dessert game. What's more, some of these dishes can be made in batches and stored for a few days, and they still taste divine and look as stunning. From a mawa-filled pointed gourd to a fruity malpua bookmark these 'green' dessert recipes if you are entertaining at home this season.
AAM MALPUA
Why try it? The fruity malpua can upstage your favourite apple rabdi any day. Malpua is a widely-loved festive delicacy that's syrupy and crunchy at the same time. Besides mangoes, this recipe has semolina, which is a powerhouse of fibre.
DIY tip: If you know how to make pancakes, this recipe should be a cakewalk for you. Just use a kadhai instead of a pan and a mesh ladle instead of a spatula.
RECIPE: (Serves 3-4)
INGREDIENTS
3/4 cup pulp from 1 medium ripe mango (frozen, if fresh is not in season) 3/4th cup flour 1/4 cup semolina Milk as required 1 cup sugar 1 tbsp fennel seeds Vegetable oil
METHOD
- Mix mango pulp, flour and semolina (instead of fresh pulp, you can use tinned pulp)
- Add milk gradually, let the batter rest for 30 minutes
- Make syrup with 1 cup sugar and 1 cup water. Add fennel seeds and stir. Let it boil for 5 minutes
- Heat oil in a kadhai and pour a ladle full of batter in the middle. Once one side firms, turn up and let the other side cook
- Cook till both sides turn light brown
- Take them out and put them in warm sugar syrup
- Soak for 5 minutes and serve
CHEF'S NOTE: Malpua usually has sugar in the batter. But since I used mango, it wasn't needed because mango is naturally sweet
Esta historia es de la edición October 07, 2022 de The Times of India Hyderabad.
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Esta historia es de la edición October 07, 2022 de The Times of India Hyderabad.
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