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Tuesday, October 14, 2014

Malpua-Malai Cups

Malpua-Malai Cups

This year for the 'Cooking and Food creativity contest' at the Columbus Ganesh Utsav, one of the competition categories we had designed was 'Dessert Shots'. The participants had to make traditional desserts but present them in a modernized form in form of 'Shots'. There was a superb response, we got to see and taste rabdi-jalebi shots, tri colored kulfi shots etc. They were all lip smackingly delicious!!
For Dussera as I was thinking what dessert to make...I thought of giving the traditional Malpua-Rabdi, a new look. I made the Malpua in the form of cups in the appe pan.The 'malai' filling was made with ricotta cheese.The cups came out crispy and did hold their shape well and with the thick malai filling...tasted delectable!

For malpua cups in appe pan-
3 tbsp All purpose flour
1 tbsp whole wheat flour
2 tbsp sugar
2 tbsp ghee
3/4 cup milk
1/4 tsp cardamon powder

For Malai filling-
1/2 cup whole milk ricotta cheese
1/2 cup milk
1/4 cup sugar
1/4tsp nutmeg powder
1/4tsp cardamon powder
1/4 tsp saffron warmed in in 2 tbsp milk

Chopped almonds, pistachios for garnishing

1) Maplua Cups
Mix all the ingredients for the mapua cups. Make a thick batter.Heat the appe pan on medium heat
2) Add little ghee to all the wells. Turn the heat to low.Add 2 tsp of batter in the wells. Spread the batter to the sides of the well to cover the entire well and make the 'cup' shape. Add ghee from the sides. Let it cook till golden brown.Gently remove on a serving platter.

3) Malai filling:
In a non stick pan cook the ricotta cheese with milk  for 10-15 mins till it thickens up.It shouldn't be too runny as it will otherwise make the malpua cups soggy.Let it cook completely.
Fill the filling in pastry bags/ ziplock bag and fill the maplua cups.

4) Garnish with saffron milk and chopped nuts.

1 comment:

  1. Wht can I use instead of ricotta cheese. I have never tasted this cheese. So why else can I fill in malpua.