It is hard to find anyone who does not like mangoes, and mangoes are full of nutrients that are good for the body. Now is the time to make all sorts of dishes with them.
Most people have tried ripe mango pudding, amsotto, drinks and payesh. You can also make malpua with ripe mango, and once you have tasted it, the flavour will stay with you. Here is the recipe.
Ingredients
- 200 grams flour
- 1 teaspoon fennel seeds
- 1 teaspoon cardamom
- 1 cup ghee
- 250 millilitres water
- 50 grams khoya kheer
- 100 grams semolina
- half a teaspoon baking powder
- half a litre milk
- 250 grams sugar
- 100 millilitres amras
- a little saffron
Method
First make the amras. For this you need 1/4 teaspoon ground cardamom, 1 pinch of saffron, 2 mangoes, 1-2 tablespoons milk and 1 tablespoon sugar. Wash and peel the mangoes, cut them into pieces, blend them and mix in the ground cardamom.
If the mangoes are not very sweet, mix in 1 tablespoon of powdered sugar. Pour the mixture into a container and keep it in the refrigerator. Then pour it into a bowl and garnish with saffron, and the amras is ready.
Next make the sugar syrup: mix the sugar into water and bring it to the boil, stirring until the sugar has completely melted. Add a teaspoon of milk on top. When the clear, glassy syrup has boiled and thickened, take it off the heat and set it aside.
Now for the malpua batter. In a dry bowl, mix the semolina, flour, khoya kheer, fennel, ground small cardamom and milk well to make a batter.
Leave the batter to rest for a while, which improves the flavour. Then heat ghee and oil in a pan and fry small malpuas from the batter until brown.
Soak them in the syrup for 10 minutes. Lift them out and coat them well with the amras. Before serving, sprinkle chopped nuts, saffron and pistachio over the mango malpua.
Source: Jagonews24. First published in Bengali on The Agro News.
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