A Delicious and Vegan Dessert Snack Maalpua
I grew up eating these by the dozen, yet still, I am not done with Maalpuas. Brilliantly light, and exactly sweet, Maalpuas can be taken as anytime-snack or dessert. Traditional recipes have no alternative, and the changing world molds them to suit the present palate. Maalpua, in its modern avatar, will still win hearts. It is a deep fried Indian pancake is a delectable sweet dish. It is sure to take you back to the days when life was simple. The goodness of brown sugar infused with whole-wheat flour in a lip-smacking recipe is straight out of my grandma’s cookbook. Here you go…
Desserts or sweet dishes (like this) are dreaded by health conscious folks. This recipe is a perfect cheat day recipe for the calorie conscious. Our daily intake of calorie is restricted to 2000 units and this traditional recipe has around 123 calories. Nonetheless, you would like to have this deep-fried recipe, say, like twice or thrice a month. The vegan-friendly recipe is little less in its calorific value (than the original), thanks to the use of alternative ingredients like almond milk and brown sugar. And bonus- it is super-easy to make.
You will need to gather:
Whole wheat flour- 2 cups
Semolina- 1 cup
Brown sugar- 1.5 cups or as per taste
Almond milk- 2.5 cups
Shredded coconut- 1 cup
Crushed fennel seed- 2 teaspoons
A pinch of salt
A pinch of baking powder
Prepare the Batter
- Sift the flour into a large bowl. Add brown sugar. Mix well and keep aside.
- Add the freshly shredded coconut and mix well (that’ll add bite & taste to the dessert snack Maalpua )
- Add the semolina, baking powder and salt.
- Finally, add the almond milk and start preparing the batter
- The batter consistency has to be fairly thick and not runny. Make sure there are no lumps. Keep on adding almond milk until you get the desired consistency. Check the sweetness and add more if you want it sweeter.
- The batter must be smooth and lump free to get the desired puffy pancakes.
- Keep aside the batter aside for half an hour to let the semolina soak up the fluids.
- After the resting period is over, add the baking soda and crushed fennel.
Frying the Goodness
- Prepare the deep fry pan/ heavy bottomed pan for the dessert snack Maalpua
- Add 400 ml refined sunflower or soybean oil and heat it sufficiently (Sunflower and soybean oil will preserve the natural taste and not overpower the dish).
- Take a deep spoon and pour the batter. If the batter is too thin it will spread in the oil. If the batter is in the right consistency, it will take proper round shape.
- Fry till golden brown in both the sides (you’ve got to carefully flip the Maalpua in between while one side is fried golden-brown).
- Lift the fried Maalpua and place them on a tissue paper or kitchen towel to soak the extra oils outside.
- Serve hot.
Dessert Snack Maalpua
The traditional Maalpua recipe used sugar syrup to coat the Maalpuas. To make the recipe fit the modern version, I’ve added the sugar into the batter itself. Just in case you want to try the sweeter version (I love it), just add 1/4 of the suggested amount of sugar into the batter. To prepare the sugar syrup- boil ½ cup sugar with 1/4 cup water until the one string consistency is reached. Set aside to cool. Add the fried Maalpuas directly to the syrup and enjoy.
Give this dessert snack maalpua recipe a try and let me know how it turned out. Feel free to ask additional questions in the comment section below.
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