There are times, when you end up baking something you never really planned to, and times, when you do lot of planning yet end up making something entirely different. Also there are times when everything goes as per plan and prior research. For me, it is mostly the first two situation. Although I’m generally a very organized person, who plans everything well in advance, but when it comes to cooking I get very impulsive and do what I feel like doing at that very moment. And the joy of creating something all on your own with successful end product, is truly a great feeling!
This recipe is an outcome of a brainwave that I had when I was doing my regular chores. I started making the dessert right away leaving whatever I was doing. I love malpua, it has lot of childhood memories associated. I have never tried making malpua, sometimes you love somethings yet it sort of goes out of your mind, this was one such thing.
I had lot of wheat vermicelli, got bored of making kheer and upma. So I decided to make malpua with vermicelli. By baking the malpua without maida and refined sugar, I have made it healthy. This is definitely less in richness when compared to the authentic ones, but I have tried to keep the taste and texture like original as much as possible. I got a thumbs up from hubby. If you love malpua you must try this healthy baked version. I’m sure you will love these.
- Vermicelli 1 cup
- Whole wheat flour 1 tablespoon
- Milk powder 1 tablespoon
- Gulab jamun mix 1 tablespoon
- Cottage cheese 1/4 cup
- Fennel seeds 1 teaspoon
- Cardamom powder 1/2 teaspoon
- Baking soda a pinch
- Milk 1/2 cup
- Oil 1 teaspoon
- Ghee 1 teaspoon
- Cane Sugar 1/2 cup
- Water 1/4 cup approximately
- Cook the vermicelli with required amount of water. I used very fine roasted wheat vermicelli.
- Drain the water if excess and allow the vermicelli to cool down.
- Meanwhile make the sugar syrup by heating the cane sugar and water with 2 cardamom pods. Boil it till it becomes slightly thick and sticky, I did not follow any string consistency here.
- Take the vermicelli, lightly mash it with your hand, add cottage cheese mash well, milk powder, gulab jamun mix, fennel seeds, cardamom powder and baking soda. Mix everything, add milk slowly and form a thick batter.
- Let the batter stay in room temperature for an hour.
- Grease a baking tray with oil and ghee, pour the batter with the help of a ladle, keeping space between each portion.
- Bake in a preheated oven at 200 degrees for 15 minutes. I baked in a microwave convection oven. You have to check with the time and temperature of your oven.
- Once baked dip the malpuas in sugar syrup and take it out. You can also drizzle the sugar syrup on the top if you prefer less sugar like me.
- Garnish with some chopped pistachios and serve them warm.
- If you store in the fridge heat in a microwave for few seconds before serving.
- Cottage cheese adds richness here so do not skip it.
- 2 tablespoon of either milk powder or gulab jamun mix can be used.
- Add the milk for the batter based on your desired consistency, do not make it very thin.
- We get a non stick plate with microwave convection oven which can be greased and used directly. For other ovens, line the aluminum tray with parchment and sprinkle oil and ghee.
- In case the batter comes together while baking, you can use a bigger cookiecutter or a katori to cut the malpuas after it’s baked.