Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe
Here's a delicious Indian Mithai recipe made from sweet potatoes which is called as Shakarkandi Malpua or Mishti Alu Malpua. Serve it as a dessert on a special occasion after a soulful meal of Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain Puri, Kale Chane Ki Sabzi, Boondi Raita and Satvik Carrot Sprout Salad.
Shakarkandi Malpua is a delicious Indian dessert that is made with sweet potatoes which is flavored with saunf and elaichi.
Sweet Potato or Shakarkandi is a vegetable which can be eaten boiled, used in curries or in desserts. Here, we have a sweet made from Sweet Potato which is called as Shakarkandi Malpua or Mishti Alu Malpua, where the mouth watering malpuas are made of sweet potato.
You can make it during festivals or any special occasions in your house. The sweet potato in it makes it nutritious as it has many health benefits.
If you like this Shakarkandi Malpua Recipe, you can also try other Malpua Recipes which you can make for festivals:
For the batter of malpua:
- 2 Sweet Potatoes , boiled, peeled and mashed
- 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) For the sugar syrup:
- 1 cup Sugar
- 1 cup Water
- 1 teaspoon Rose water For frying:
- Oil , or ghee, as required for frying For garnishing
- Pistachios , chopped
How to make Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe
To begin making the Shakarkandi Malpua recipe, first we need to peel and boil the sweet potato. After it gets cold, mash the sweet potato with a masher or with hand.
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.
Add more milk if necessary. Rest it for 20 minutes.
Meanwhile make the sugar syrup. In a saucepan, add 1 cup sugar with 1 cup of water and let it boil until sugar dissolved completely. After the sugar dissolves, give it a stir and boil for more 5 minutes.
After 5 minutes, add rose water and give it a stir.
Heat oil in a frying pan and add 1 ladle full of Shakarkandi Malpua batter giving it a round shape.
Let the Shakarkandi Malpua fry one side then flip another side to prevent breaking.
After the malpua turns light brown from both the sides, take out and dip in sugar syrup.
Dip the Shakarkandi Malpua in sugar syrup for 5 minutes then transfer into another bowl.
Make the other malpuas following the same process.
Place the Shakarkandi Malpua in a serving bowl and top it with chopped pistachios on top. These malpuas can be stored in freezer for 5 days. Whenever you want to eat, you can heat it and serve.
Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe is part of the Mother's Day Recipe Contest 2018