Best sweet dishes to cook on Holi
Ingredients for Malpua
- 1 cup all-purpose flour (Maida)
- 1/4 cup semolina (Sooji)
- 1 cup milk
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- Ghee or oil for frying
For Gajar ka Halwa
- 2 cups grated carrots (Gajar)
- 1 cup milk
- 1/2 cup sugar (adjust to taste)
- 2 tablespoons ghee (clarified butter)
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1/4 teaspoon cardamom powder
- Saffron strands (for garnish, optional)
- Chopped nuts for garnish (almonds, pistachios, cashews)
Prepare the Malpua Batter
In a mixing bowl, combine all-purpose flour, semolina, sugar, cardamom powder, and milk. Mix until smooth, ensuring a pancake-like batter consistency. Add more milk if needed.
Let the batter rest for about 15-20 minutes.
Prepare the Gajar ka Halwa
Heat ghee in a pan and sauté the grated carrots until softened.
Add milk and cook until carrots are fully cooked and milk is absorbed.
Stir in sugar and cardamom powder, continuing to cook until the mixture thickens.
Add chopped nuts and cook for another minute. Set aside to cool.
Fry the Malpua
Heat ghee or oil in a shallow pan over medium heat.
Pour a small ladleful of batter into the pan to form a small pancake-like disc.
Fry until golden brown on both sides.
Remove from pan and drain excess oil on paper towels. Repeat with remaining batter.
Assemble the Tower
Place one Malpua at the bottom of a serving plate or platter.
Spread a layer of Gajar ka Halwa over the Malpua.
Repeat layers of Malpua and Gajar ka Halwa until a tower is formed.
Garnish the top with saffron strands and chopped nuts.
Serve
Serve the Malpua Tower with Gajar ka Halwa and Nuts as a dessert for special occasions or festive gatherings.
Serve warm or at room temperature according to preference.
Enjoy this indulgent and flavorful dessert with family and friends!
Recipe by Senthil Kumar, Associate Director of Food & Beverage, Clarks Exotica Convention Resort and Spa.
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