DREAM is not what you see in sleep, DREAM is something which doesn’t let you sleep. – Dr. A.P.J Abdul Kalam
A dreamer and a day dreamer myself, I take inspiration from these words almost everyday. These words inspire me to wake up every morning and no matter what, pushes me towards my dream irrespective of the outcome. After all, the dreams that do not let us sleep are the dreams that we choose for ourselves, and we set all our efforts towards achieving the same.
Of course, the beautiful dreams that we see for ourselves when we are awake, leave very little scope for us to ponder on the dreams that we see in sleep. But yet, though not often, I sometime actually think about the dreams that we see in sleep, which leads to few discussions with my husband and few precious minutes of googling. Even though the scientific community have not made much progress in understanding dreams and their functions, but don’t you agree the topic itself is quite intriguing to make us curious enough?
Also, as per my little research that I have carried out through Google, most of us tend to forget most of our dreams that we see in sleep. But though rare, there are certain dreams or certain part of dreams which we tend to remember till days to come or even throughout our life. Those dreams are so beautiful or so bizarre, that we tend to remember the minutest detail and can even repeatedly feel the emotions that we experienced during dreaming in sleep.
Two days back I dreamt of Kheerer Malpua or Malpua With Thickened Milk so clearly, that I could not hold myself even for few days to try and share the recipe. I won’t be surprised if it was another way for Almighty to dictate terms, as every surrounding event was so conducive for me to try this dish. My mother is here so I had no reason to hesitate, and I could confidently go ahead and execute everything as per my dream of ‘Kheerer Malpua or Malpua With Thickened Milk’.
Before this I never tasted Malpua with additional thickened milk (rabdi) on top of it. But as I saw in my dream (I was having tasty Malpuas with thickened milk poured on them), I had to make Kheerer Malpua or Malpua With Thickened Milk with additional thickened milk spread on Malpuas. Also, this dish is an improvement on my previous Malpua post which I was anyways planning to attempt in my subconscious mind.
So, here is my dream come true recipe of ‘Kheerer Malpua or Malpua With Thickened Milk’.
Recipe: Kheerer Malpua or Malpua With Thickened Milk
Preparation Time: Around 7 Minutes First Round Thickening Milk: Around 1 hour on sim Preparing Sugar Syrup: 10 minutes Frying Malpuas and Second Round Thickening Milk: Around 40 minutes Equipment Used: Wok or Kadai, Non-stick Pan, Deep Frying Strainer and Saucepans Yield: 7 Malpuas
Ingredients:
- 1 litre milk
- 11/8 cup sugar
- 3/8 cup maida or all-purpose flour
- ¼ teaspoon fennel seeds
- 1 cup water
- 6 green cardamoms
- 1 cup refined oil
Method:
- Boil half-litre milk in a wok or saucepan. Reduce the flame and thicken (evaporate) the milk by almost 90 to 95%. Add 1/8 cup sugar in between when the milk is reduced by almost 80%
- Switch off the flame. Add and mix all-purpose flour to the thickened milk
- Keep another half-litre milk in another saucepan. Take out 3/8 cup milk from the sauce pan and add to the flour and thickened milk (evaporated milk) mix to arrive at a lump free batter. Add and mix fennel seeds into the batter. Cover the batter and let the batter rest for a while
- In the meantime, bring 1 cup water and 1 cup sugar to boil. Crush and add 3 green cardamoms into the boiling syrup. Switch off the flame and keep the syrup covered
- Bring the half litre (-3/8 cup) milk to boil. Reduce the flame and start thickening the milk. Add ¼ cup sugar in between when the milk is reduced by 70%. Switch off the flame when the milk is reduced by almost 80%. Crush and add 3 green cardamoms into the thickened milk
- Heat a pan and heat refined oil in the pan once the pan is hot. As light smoke starts appearing from the oil, start pouring half a ladle prepared batter at a time in the hot oil and thus start frying the malpuas
- One by one soak the malpuas in sugar syrup
- Pour the thickened milk on the sugar syrup soaked malpuas while serving
Thicken 1/2 litre milk by almost 90% after adding 1/8 cup sugar.
Add and mix all-purpose flour to the thickened milk.
Add additional 3/8 cup milk and fennel seeds to arrive at a smooth batter.
Bring 1 cup water and 1 cup sugar to boil.
Crush and add 3 green cardamoms into the boiling syrup.
Thicken another half litre milk by 80% after adding 1/4 cup sugar.
Crush and add green cardamom.
Heat refined oil in a pan.
Start pouring half a ladle prepared batter at a time in the hot oil and thus start frying the malpuas.
One by one soak the malpuas in sugar syrup.
Pour the thickened milk on the sugar syrup soaked malpuas while serving.
Tips:
- Boil the milk before using in every step, in case you are not using tetra pack milk
- Continuously stir and scrape the milk cream from the side of the pan or wok while thickening milk
- Don’t dry the milk completely for malpua batter. As little liquid will allow mixing the batter easy
- Prepare the sugar syrup on low flame
- Fry the malpuas on low flame
- You can fry multiple malpuas at a time depending on the size of the pan
- As the malpuas are already sweet, dip the malpuas in the sugar syrup 5-10 minutes before serving. This way the malpuas won’t become too soft to break
