Friday, July 24, 2015

Confessions of a Foodie - Ghewar Malpua

So, in my foodie's journey, recently one day, I thought to do something I've been thinking to do for a long time. There's a particular sweet that I have come across since I moved down to Delhi around 10 years back. It was particularly the taste of this gently sweet delicacy which traditionally comes from the royal land of Rajasthan that made it among my favourites. There's a peculiar thing about this delicacy. It's the availability of this sweet. This sweet is available during a month and a half around the festival of Rakshabandhan, that comes in the month of August. Anyhow, the subtle taste of the preparation fried in pure desi ghee dipped in sugar syrup, garnished with the slightly sweet tasting milk rabdi and sliced dry fruits is heavenly.

A number of you might have by now guessed it. I am talking about Ghewar! The Rakshabandhan speciality. I have heard that having it hot is much more delicious. Though I have never been lucky enough to get my hands on it while it is hot, I do like the subtle and distinctive tastes of everything its made up of. So, I started wondering how to make it myself, so as to ensure its availability throughout the year, not depending upon the stores and the monsoon season to relish the delicacy. I hit the internet with the intention to find how to make it myself, and curiously enough to know what that spongy base is made up of. As it appeared, it was plain refined flour (maida) made into in a smooth easy flowing batter, that is to be fried in preferably hot ghee in a baseless vessel, made specially for this purpose placed in a frying pan with a flat base.

I crammed through the recipe, and as I normally do, I missed some steps, some of them I missed were rather important ones, for that matter. I hopped on in the chef's apron, and set out to make delicious lip smacking ghewar. What came out of it was something disappointing for me in terms of what I supposedly set out preparing. Nevertheless, the stuff that went into it tasted awesome, except the milk rabdi I prepared. This turned out to be ghewar malpua instead of ghewar. Though I know there's malpua, and it's prepared more or less in the same way, with my mother doing it by mixing everything in the batter, including the sugar as well, instead of having a separate sugar syrup. I am calling it ghewar malpua because I set on to make it ghewar, following the entire recipe, but it turned out to be malpua which somehow had a little resemblance to ghewar. Here I go with the recipe, the one I followed.

Take a look for what's below!

Ingredients - For the Batter

1. Refined flour (Maida) - 2 cups
2. Milk, (500ml)
3. Ghee - 2 tablespoons

Preparation -The Batter

For making the batter, take a bowl, and pour all the milk in it. Then slowly add the flour and stir it well. Once you pour all the flour in the milk, mix it well. Then add the ghee, all of it. Once everything is added, mix the batter well to make sure that everything has got mixed well and there are no lumps of the flour remaining. You can make use of a hand blender or a mixer as well to mix it all properly. Your batter is ready. The consistency of the batter should be medium, that is, it should neither be too thick o flow nor to thin as well. (Ghewar requires a batter of thin consistency, something that wlows very easily and when poured in hot oil or ghee, sort of splashes and doesn't settle downwith the batter, which. I found out as I started making my ghewar malpua)

Ingredients - For Sugar Syrup

    1. Sugar - 350grams
    2. Water - 1.5 cups (approx 100-125ml)

Preparation - The sugar syrup

Though, I guess you are not naive enough to know how to make sugar syrup, still for those who think they will do some goofup, I'll tell it here. Youhave to add the sugar in water and boil it over on the gas stove for some time, around 20 minutes ill be fine on medium flame, to get the proper consistency. We will be using this syrup to dip in the malpua we will be frying in the ghee.

For Frying

     1. A suitable vessel
     2. Ghee or Refined Oil (Other oils like mustard oil might not taste that good, still you can give it a try, if you think your taste buds won't curse you for this sin! :P)
     3. And do I really need to tell you that you need a gas stove or a induction cooktop for frying?

Different stages of Frying: The batter just poured in hot ghee
Different stages of Frying: The malpua now getting fried from one side. Bubbles are an indicator. Less bubbles means it's somewhat cooked.
Different stages of Frying: The malpua now getting almost ready to be removed from the frying pan.
Different stages of Frying: It can't wait anymore to take the holy dip in the sugar syrup. You can notice that the bubbles have almost all gone.
Preparation - The malpuas

Once your batter is ready, you need a frying pan, or a kadahi, whichever is available will do. I am not a hi-fi chef that I would recommend getting you a non stick frying pan, neither this post is a sponsored one for me to say that you should get XYZ brand non-stick cookware. Use whatever you find in your home. It's good to use a frying utensil with a heavy base. A kadahi with a round base will do good enough, as you won't need too much ghee to fry your ghewars. Ok, lots of terachings, lets get back to work. You have your kadahi ready on the stove with medium flame, pour some ghee in the kadahi and let it heat properly. After a while, with a pouring ladle, pour the batter in the center of the kadahi. Once the ghee is hot, if the batter has a good consistency, most of it will settle down inthe center with some of the batter floating over. Fry it till it becomes golden brown. If the thin sides are turning dark, you need to lower the flame of your gas stove. Once done, take it out, leave it in the kadahi out of the ghee to let the extra ghee come out. Then dip the malpua in hot sugar syrup, and take it our immediately. Serve hot by garnishing with either milk rabdi and sliced fruits like almonds an/or pistachios, or whatever you have available in your home. It still tastes great without any garnishing, so, it isn't really important.

Dipped in the sugar syrup. Got the sweetness!
Come on! What are you waiting for?
I'm better served hot.
It's lip smacking!

No comments:

Post a Comment