Sweets and winter are complementary in nature. And when it is the peak time of winter the jaggery dances to the tune of the chilling breeze in everyone’s heart. Last time I presented the Fulkophir Sandesh this time I have prepared a special sweet dish, Malpua but with a twist where we will add a banana some jaggery sauce. Malpua and banana is a match that is made in heaven so without any further conversation let’s start it.
Malpua with banana and jaggery sauce :
Ingredients:
Refined flour – 1/2 cup
Milk – 1 Ltr
Saffron – 2/ 3 strands
Elachi powder – 1 tbsp
Rose water – 2 tbsp
Sugar – 2 cups
Ghee – 250 ml for frying
For sauce:
Banana (sliced) – 1 ripped banana
Jaggery – 15 gms
Dalchini powder – 1 tbsp
Sugar – 1 tbsp
For garnish – grated coconut on top
Method:
First, boil the milk on medium heat and reduce it to half. Make a rabri consistency and let it get cool in room temperature and stir occasionally as it can get stuck while boiling.
In another pan, prepare sugar syrup by adding one cup of water to the required amount of sugar and make a semi thick syrup once done add rose water and saffron strands to it. Till your sauce is getting ready, the milk will come down to the room temperature. Heat a pan and add sugar add the bananas. Caramelise it a bit in low flame once the banana is mushy add the Dalchini powder stir add the jaggery mix it, off the flame keep aside sauce ready.
Then take the reduced milk and mix it nicely. Add flour to it and keep stirring slowly so that it doesn’t form lumps. Let the consistency not be much thicker.
Add ghee in a pan and heat it on medium flame. Once the ghee is heated on medium flame, pour the mixture one by one with a help of a small size water glass or small ladle. Make small size malpuas and fry both the sides golden and take it out. Pour the hot sugar syrup on it and keep it for 2 to 3 minutes take it out plate it, on top pour the hot banana and jagerry sauce garnish with grated coconut serve immediately.
