Mawa Rajgira Malpua is a sweet traditional Indian dessert made with amaranth flour (rajgira flour), mawa (milk solids), ghee, and sugar. It is a popular dish during festivals, and it’s a variation of the traditional Malpua, which is made with wheat flour. The addition of mawa (milk solids) provides a rich and creamy texture to the malpua, while the amaranth flour adds a unique nutty flavor.
Here is a basic recipe for making Mawa Rajgira Malpua:
- 1 cup Rajgira flour (amaranth flour)
- 1/2 cup grated mawa (milk solids)
- 1/4 cup ghee
- 1/4 cup sugar (or to taste)
- 1/4 tsp cardamom powder
- 1/2 cup water
- Oil for frying
- In a mixing bowl, combine the Rajgira flour, grated mawa, ghee, sugar, cardamom powder, and water. Mix everything together until a smooth batter is formed.
- Heat oil in a deep pan or kadhai over medium heat.
- Using a ladle, drop spoonfuls of batter into the hot oil.
- Fry the malpua until they are golden brown and crispy on both sides.
- Using a slotted spoon, remove the malpua from the oil and drain them on a paper towel.
- Serve the Mawa Rajgira Malpua warm with rabri or any sweet syrup.
Note: You can adjust the amount of sugar as per your taste preference. Also, you can add some saffron or rose water to give it a nice aroma.
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