North Indian RecipesDessertVegetarian

Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe

Name: Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: North Indian Recipes
Ingredients: 2 sweet potatoes - boiled; 1 cup milk powder; 1/2 cup all purpose flour (maida); 1 tablespoon sugar; 2 tablespoon sooji (semolina/ rava); 1 teaspoon fennel seeds (saunf); 1 teaspoon cardamom powder (elaichi); 1 cup sugar; 1 cup water; 1 teaspoon rose water; sunflower oil - or ghee; pistachios - chopped

A vegetarian North Indian Recipes recipe with sweet potatoes - boiled, milk powder, all purpose flour (maida). Ready in 1h 10m, serves 6.

Curated byKavya Sharma🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs74g

Protein25g

Fats25g

Servings Scaler

Instructions

18 steps

1
To begin making the Shakarkandi Malpua recipe, first we need to peel and boil the sweet potato
sweet potatoes - boiled(2)
2
After it gets cold, mash the sweet potato with a masher or with hand
sweet potatoes - boiled(2)
3
In a big bowl, add mashed potato, milk powder, all purpose flour, sugar, sooji, fennel seeds, cardamom powder and make a smooth thick batter, thicker than normal malpua batter, otherwise it will break while frying
milk powder(1 cup)all purpose flour (maida)(1/2 cup)sugar(1 tablespoon)sooji (semolina/ rava)(2 tablespoon)fennel seeds (saunf)(1 teaspoon)cardamom powder (elaichi)(1 teaspoon)sugar(1 cup)
4
Add more milk if necessary
milk powder(1 cup)
5
Rest it for 20 minutes
6
Meanwhile make the sugar syrup
sugar(1 tablespoon)sugar(1 cup)
7
In a saucepan, add 1 cup sugar with 1 cup of water and let it boil until sugar dissolved completely
sugar(1 tablespoon)sugar(1 cup)water(1 cup)rose water(1 teaspoon)
8
After the sugar dissolves, give it a stir and boil for more 5 minutes
sugar(1 tablespoon)sugar(1 cup)
9
After 5 minutes, add rose water and give it a stir
water(1 cup)rose water(1 teaspoon)
10
Heat oil in a frying pan and add 1 ladle full of Shakarkandi Malpua batter giving it a round shape
11
Let the Shakarkandi Malpua fry one side then flip another side to prevent breaking
12
After the malpua turns light brown from both the sides, take out and dip in sugar syrup
sugar(1 tablespoon)sugar(1 cup)
13
Dip the Shakarkandi Malpua in sugar syrup for 5 minutes then transfer into another bowl
sugar(1 tablespoon)sugar(1 cup)
14
Make the other malpuas following the same process
15
Place the Shakarkandi Malpua in a serving bowl and top it with chopped pistachios on top
pistachios - chopped
16
These malpuas can be stored in freezer for 5 days
17
Whenever you want to eat, you can heat it and serve
18
Serve Shakarkandi Malpua Recipe as a dessert on a special ocassion after a soulful meal of Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain Puri, Kale Chane Ki Sabzi, Boondi Raita and Satvik Carrot Sprout Salad

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Recipe Source: archanaskitchen.com

North Indian RecipesDessertVegetarian

Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe

A vegetarian North Indian Recipes recipe with sweet potatoes - boiled, milk powder, all purpose flour (maida). Ready in 1h 10m, serves 6.

Curated byKavya Sharma🇮🇳

Cook Time1h 10m

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

74g(48%)

Protein

25g(16%)

Fats

25g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

18 steps

1
To begin making the Shakarkandi Malpua recipe, first we need to peel and boil the sweet potato
sweet potatoes - boiled(2)
2
After it gets cold, mash the sweet potato with a masher or with hand
sweet potatoes - boiled(2)
3
In a big bowl, add mashed potato, milk powder, all purpose flour, sugar, sooji, fennel seeds, cardamom powder and make a smooth thick batter, thicker than normal malpua batter, otherwise it will break while frying
milk powder(1 cup)all purpose flour (maida)(1/2 cup)sugar(1 tablespoon)sooji (semolina/ rava)(2 tablespoon)fennel seeds (saunf)(1 teaspoon)cardamom powder (elaichi)(1 teaspoon)sugar(1 cup)
4
Add more milk if necessary
milk powder(1 cup)
5
Rest it for 20 minutes
6
Meanwhile make the sugar syrup
sugar(1 tablespoon)sugar(1 cup)
7
In a saucepan, add 1 cup sugar with 1 cup of water and let it boil until sugar dissolved completely
sugar(1 tablespoon)sugar(1 cup)water(1 cup)rose water(1 teaspoon)
8
After the sugar dissolves, give it a stir and boil for more 5 minutes
sugar(1 tablespoon)sugar(1 cup)
9
After 5 minutes, add rose water and give it a stir
water(1 cup)rose water(1 teaspoon)
10
Heat oil in a frying pan and add 1 ladle full of Shakarkandi Malpua batter giving it a round shape
11
Let the Shakarkandi Malpua fry one side then flip another side to prevent breaking
12
After the malpua turns light brown from both the sides, take out and dip in sugar syrup
sugar(1 tablespoon)sugar(1 cup)
13
Dip the Shakarkandi Malpua in sugar syrup for 5 minutes then transfer into another bowl
sugar(1 tablespoon)sugar(1 cup)
14
Make the other malpuas following the same process
15
Place the Shakarkandi Malpua in a serving bowl and top it with chopped pistachios on top
pistachios - chopped
16
These malpuas can be stored in freezer for 5 days
17
Whenever you want to eat, you can heat it and serve
18
Serve Shakarkandi Malpua Recipe as a dessert on a special ocassion after a soulful meal of Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain Puri, Kale Chane Ki Sabzi, Boondi Raita and Satvik Carrot Sprout Salad