With Holi around, I kept curries aside and wished to share with you all some homemade sweets and shakes.... essentially Indian. In our family, we do not play Holi, but I keep some special prayer for my Laddu Gopal [younger avatar of Lord Krishna]. It is a very auspicious and fun filled day for us, the whole of India gets more colourful. Lord Krishna started playing Holi with his lady love Radha and the rest of India follow the tradition till date. Holi is also about celebrating spring. The beautiful colours of nature during this period is brought alive ..... we play with colours with our loved ones. My wish to visit two places during Holi is yet to be fulfilled.... Vrindavan and Shantiniketan. The former celebrates Krishna's love for Radha and the later colours of spring.
These are sweet potato malpua. It is an Indian pancake, eggless, dunked in sugar syrup. This variant of doing it with sweet potatoes is not common. We usually prepare a lot of sweets with sweet potatoes. I thought let me try malpua with sweet potatoes, hence this. The sweet potato malpua I prepared are perfect for your dessert cravings, just indulge guilt free, we are not having it everyday. Let us enjoy doing together SWEET POTATO MALPUA.
INGREDIENTS : [for the malpua]
Sweet Potato : 3medium
Refined Flour : 1small cup
Semolina : 1small cup
Rice Flour : 1/4small cup
Sugar : 1/4small cup
Milk : 1big cup[boiled to a medium thickened consistency]
Water : 1medium cup
Fennel Seeds : 2tbsp
Black Peppercorns : 1tbsp
Oil : 100-150ml + 1tsp
INGREDIENTS : [for the sugar syrup]
Sugar : 1big cup
Water : 11/2big cup
Saffron Strands : 8-10[optional]
Green Cardamom : 4-5[little cracked]
Peel, wash and boil the sweet potatoes. Once cool, mash them nicely.
In a big bowl soak the semolina in the water for an hour. Add the mashed sweet potato, refined flour, rice flour, 1tsp oil and milk. Mix very well. There should not be any lump present.
Add the sugar, black peppercorns and fennel seeds. Stand for 1/2 an hour, let the sugar to melt. The consistency of the batter should not be running, neither be paste. A dropping consistency rather. It looks as below.
Heat oil in a wok. Bring it to smoking point and then lessen it to minimum, after 1 minute we will fry the first malpua with a round ladle. The heat has to be lessened and increased from time to time. Look at the picture below.
Simultaneously, we will prepare the sugar syrup in another vessel. Take the water, green cardamom and sugar in a vessel. Boil for 10-12 minutes. Add the saffron strands. Boil till it reaches a single thread consistency. Do look at the picture below.
We will place the fried malpuas on tissue paper to soak the excess oil. They look as below.
We will now soak the malpuas for 3-4 minutes in the sugar syrup in batches. Look at the picture below.
We will now arrange them in a serving plate and pour the remaining sugar syrup on top of the malpuas. They look as below.
Keep standing for 1/2 an hour before serving. Serve warm or chilled as you wish.....