#how to make jaggery malpua

[suchananewsblog]

Holi 2023: 5 Mouthwatering Malpua Recipes For You To Try

Still looking for Holi sweet ideas? If you’re bored of gujiyas, puran polis and laddoos, why not try malpuas? Malpuas are a traditional Indian sweet, especially popular in the northern and eastern states of this country. This pancake-like dish is often drenched in sugary syrup and topped with dry fruits. It can be prepared using many different ingredients and you can customise it according to…

[lucyfoodhub]

HOW TO MAKE TASTY DELICIOUS AND HEALTHY PITHA ॥ pitha ॥ indian cooking ॥ vegetarian cooking

HOW TO MAKE TASTY DELICIOUS AND HEALTHY PITHA                

                Pitha is a type of traditional sweet or savory snack or dessert that is popular in Bangladesh, India, Nepal, and other South Asian countries. It is typically made from rice flour, wheat flour, or other grains, and can be flavored with various ingredients such as coconut, jaggery, milk, or spices. In this article we learn "HOW TO MAKE TASTY DELICIOUS AND HEALTHY PITHA ? ``

  WHAT IS PITHA?

Pitha can be prepared in many different forms, such as steamed, fried, baked, or grilled. Some common types of pitha include chitoi pitha, patishapta, puli pitha, tekeli pitha, and bhapa pitha, among others. Pitha is often served during festivals, weddings, and other special occasions, and is considered an important part of the cultural heritage of the region.

Pitha is a traditional South Asian snack or dessert that is widely popular in Bangladesh, India, Nepal, and other countries in the region. Pitha is a unique and delicious delicacy that is enjoyed by people of all ages and is commonly served during festivals, weddings, and other special occasions. In this blog post, we will explore the different types of Pitha, its ingredients, cooking methods, and cultural significance.

Types of Pitha:

Pitha is a versatile delicacy that can be prepared in various forms, including steamed, fried, baked, or grilled. Here are some popular types of Pitha that you can try:

Chitoi Pitha - Chitoi Pitha is a type of steamed rice cake that is popular in Bangladesh. It is made from soaked and ground rice, which is then steamed in banana leaves or muslin cloth.

Patishapta - Patishapta is a Bengali dessert that is made from rice flour, semolina, and coconut milk. The batter is then spread thinly on a hot griddle and filled with a sweet coconut or jaggery filling before being rolled into a crepe.

Puli Pitha - Puli Pitha is a dumpling-like snack that is popular in Assam, Bangladesh, and West Bengal. It is made from rice flour dough that is filled with sweetened coconut, jaggery, or sesame seed paste and then boiled in water.

Tekeli Pitha - Tekeli Pitha is a popular dessert in Assam that is made from rice flour, sugar, and milk. The dough is then shaped into small cakes, which are deep-fried until golden brown.

Bhapa Pitha - Bhapa Pitha is a steamed cake that is popular in Bangladesh. It is made from rice flour, sugar, and coconut milk, which is then steamed until soft and fluffy.

Malpua - Malpua is a sweet pancake-like dessert that is popular in India, Bangladesh, and Pakistan. It is made from a batter of flour, semolina, sugar, and milk, which is then deep-fried and soaked in sugar syrup.

Narikol Pitha - Narikol Pitha is a coconut-based sweet snack that is popular in Assam and West Bengal. It is made from rice flour, grated coconut, and jaggery, which is then shaped into small cakes and steamed.

Ghila Pitha - Ghila Pitha is a sweet steamed cake that is popular in Nepal. It is made from rice flour, jaggery, and sesame seeds, which is then shaped into small cakes and steamed.

Mugger Pitha - Mugger Pitha is a savory snack that is popular in Assam. It is made from rice flour, black gram dal, and spices, which is then shaped into small cakes and deep-fried until golden brown.

Til Pitha - Til Pitha is a sweet snack that is popular in Bangladesh and West Bengal. It is made from rice flour, sesame seeds, jaggery, and coconut, which is then shaped into small cakes and deep-fried until golden brown.

These are just a few of the many types of Pitha that are enjoyed in South Asia. Each region has its own unique variations and flavors, making Pitha a diverse and delicious delicacy that is sure to satisfy any sweet or savory craving. Read more

[foodtrails25-blog]

Atte Ke Pue/Gulgule or Atte Ke Pude/Pooda, recipe .. deep  fried whole wheat fritters sweetened with jaggery and flavored with fennel seeds

Atte ke Pue/Gulgule are very popular in  Northern Indian states of Uttar Pradesh Bihar and some parts of Madhya Pradesh. These made during festivals or many times for breakfast too.

Atte Ke Pue are prepared on Holi in many parts of Eastern U.P, Bihar and M.P and in western U.P these re prepared on Ahoi Ashtami which is celebrated 8 days before The Festival of Lights Deepawali/Diwali. Many families also make it in the auspicious month of Savan or Shravan.

In many parts of Eastern U.P, when a new bride enters the house after marriage ,the first food she makes in her kitchen and feeds all the family members is Pue.

Pue/Gulgule for Ahoi Ashtami

Ahoi Asthmi is  the day when mothers fast and pray for the well being of their kids. I too follow the same as followed by my mom. We fast on the day and after praying to the first star in evening sky, we break our fast, do our prayers and offer Pue  for Prasad.

Indian festivals and the ritual associated with these  are very interesting. There are days to celebrate all the holy occasions and  the relations. We worship every form of nature. Sun, moon, star, trees, winds almost all forms.  Food is a special part of every occasion. There is a special dish or spread that is always associated with the special day and these traditions are kept alive from generation to generations. Like Holi is associated with special Mawa Gujiyas, Rakshabandhan with Meethe Jave, Meethe Chawal for Basant Panchami, Zarda for Eid,  Deepawali has elaborate dishes snacks and sweets that  people prepare.

Atte Ke Pue vs Malpue

Lightly sweetened with jaggery Atte Ke Pue are very different from the the popular Rajasthani Malpua.

Rajasthani Malpua are made with  all purpose flour and is pancake kind. It dipped in sugar syrup and served with Rabri(thickened milk pudding flavored with cardamom) . Atte ke Pue are made with Whole Wheat Flour and sweetened with jaggery or sugar and not dipped in sugar syrup.

There are two ways of making Atte ke Pue. One is making pakodis  known as Gulgule and the other pancake way, known as Pue only. Malpua are made in pancake style only.

Atte ke Pue/Gulgule are usually eaten as it, with Rabri or Kheer. At many places in Eastern U.P(Banaras) or Bihar side pancake kind is also paired  Red chilli Pickle. We love to have as it is or with Chawal ki Kheer.

Will cover Atte Ke Pue(pancake kind) in other post, this post I am sharing how to make Gulgule or fritters.

How to make Atte Ke Pue/Gulgule

Atte Ke Pue or Gulgule are Whole Wheat Flour. Many people add sooji/semolina also but, I don’t add it.

Making these Pue may seem easy but it a bit tricky.Many people complain that these are  hard and dense after frying, or uncooked from inside.

Keep the below points in mind and trust me you will never complain. 

To get soft and melt in mouth pue, beat the batter very well. It should be light, fluffy and airy. This activates the gluten in wheat flour which makes pue soft.

Test to check whether batter is ready fro frying. Try to pull  batter and stretch it. It should not break in middle. Just like we do window pane test for bread dough, it is something like that.

Always keep the batter at rest for 10-15 mins.

Batter will be very sticky, always wet your hands with water while dropping batter in oil.

Fry Pue in medium hot oil. If you fry in very hot oil these will cook from outside but inside will remain raw. Pue soak lot of oil if we fry on low temp. oil.

Preparation and Method

If you are using jaggery, dissolve jaggery in warm water.

When jaggery water mix cools down, add whole wheat flour and fennel seeds. When using jaggery powder or sugar, dissolve it in warm water or you may add directly in whole wheat flour and make batter.

Mix well lightly first, take care no lumps form.

#gallery-0-13 { margin: auto; } #gallery-0-13 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-13 img { border: 2px solid #cfcfcf; } #gallery-0-13 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Beat the batter very well, till light and fluffy. You will need some muscle power. You may add 1/4 tsp of baking soda to it. I do not add it.

Try to pull the batter from the container, it should not  break in between. If it breaks beat it more. It take approx. 10-15 minutes.

#gallery-0-14 { margin: auto; } #gallery-0-14 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-0-14 img { border: 2px solid #cfcfcf; } #gallery-0-14 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Keep aside the batter covered for 10-15 minutes.

When making Pue for festivals or Pooja, fry in Desi Ghee. You can fry these in any good vegetable oil also.

Test to check whether oil is hot enough for frying.. drop very tiny portion of batter in oil, it should sizzle and rise immediately.

Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil.

#gallery-0-15 { margin: auto; } #gallery-0-15 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-15 img { border: 2px solid #cfcfcf; } #gallery-0-15 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Fry till light brown and serve hot. These taste nice even when not warm. These stay good for 1-2 days, and can be reheated in oven or Otg. Do not reheat it in microwave.

Let’s see in detail how to make soft and spongy Atte Ke Pue/ Gulgule

Atte Ke Pue

Whole Wheat and jaggery deep fried fritters made on festivals like Holi and Ahoi Ashtami. Recipe for Atte ke Pue or Gulgule.

1 Cup Whole Wheat Flour/Atta

1-2 tsp Fennel Seeds

1/2 Cup Jaggery (adjust as per your liking)

1/2 Cup Water (add more little by little if needed)

Oil for Frying

If you are using jaggery, dissolve jaggery in warm water. When jaggery water mix cools down, add whole wheat flour and fennel seeds.

Mix well lightly first, take care no lumps are formed.

Beat the batter very well, till light and fluffy. You will need some muscle power. You may add 1/4 tsp of baking soda to it. I do not add it.

Try to pull the batter from the container, it should not  break in between. If it breaks beat it more. It take approx. 10-15 minutes.

Keep aside the batter covered for 10-15 minutes.

When making Pue for festivals or Pooja, these are fried in Desi Ghee. You can fry these in any good vegetable oil also.

Test to check whether oil is hot enough for frying.. drop very tiny portion of batter in oil, it should sizzle and rise immediately.

Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil.

Fry till light brown and serve hot. These taste nice even when not warm. Stay good for 1-2 days, and can be reheated in oven or Otg. Do not reheat it in microwave.

You can use jaggery powder, coconut sugar or cane sugar also.

When using jaggery powder or sugar, dissolve it in warm water or you may add directly in whole wheat flour and make batter.

Make Atte Ke Pue and enjoy with kheer or pickles. In India It is festival time now, try these Pue  for prasad or bhog and serve to your guests. Everyone one will love these soft and fluffy whole wheat fritters.

  Linking this post to Food for Feast group for the theme “Recipes with Jaggery”.

Other Jaggery based Indian desserts on the blog.. Whole Wheat Flour, Ragi and Edible Gum Ladoos, Til Patti , Moong Dal Kheer/Paitham Paruppu Payasam , Makhane Ki Panjiri , Murmura Ladoo.

Do make this and let me know your feedback.

Say Hello to me on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!! Keep coming back!!

  Atte Ke Pue/Gulgule Atte Ke Pue/Gulgule or Atte Ke Pude/Pooda, recipe .. deep  fried whole wheat fritters sweetened with jaggery and flavored with fennel seeds…

[vsplusonline]

Holi food facts you must know | The Times of India

New Post has been published on https://apzweb.com/holi-food-facts-you-must-know-the-times-of-india/

Holi food facts you must know | The Times of India

ttps://timesofindia.indiatimes.com/”http://www.w3.org/TR/html4/strict.dtd” >

Holi food facts you must know | The Times of India

Getty Images | Last updated on – Mar 10, 2020, 09:58 ISTShare fbsharetwsharepinshare

01/7Holi food facts you must know

With colors flying around and water balloons splashing, Holi is undoubtedly the happiest festival celebrated in India. With Holi comes a variety of dishes and delicacies which are prepared specially for the festival. With so much fun and enthusiasm around, Holi is probably the best time to binge on your favorite dishes. Here is a list of dishes which are synonymous with Holi and have a unique history of their own-

readmore

02/7Thandai

Cold milk topped with almonds, saffron and spices, thandai is a drink meant for the festival of Holi. To make it a more wholesome beverage, fennel seeds, pepper, cardamom is also added to the drink. At many places, thandai is also mixed with bhang to make it boozier.

readmore

03/7Puran Poli

With its roots from Maharashtra, Puran Poli is a typical dish made in Maharashtrian households during Holi. The dish is basically a thick roti, filled with channa dal mixed with jaggery (gur). This dish dates back to the 14th-century, where this recipe is mentioned in a Telugu text Manucharita as Bakshyam.

readmore

04/7Gujiya

Probably the most famous sweet of Holi, Gujiya, has a very interesting backstory of its own. It basically originated in the royal kitchens of Bundelkhand and was prepared as a royal delicacy. Nobody knows how the sweet got related with the festival of Holi, just that it was passed on from one generation to another and slowly got synonymous with Holi. Gujiya is also known as pedakiya in Bihar, karanji in Maharashtra and ghughra in Gujarat.

readmore

05/7Dahi vada

Dahi vada or dahi bhalla is another famous snack of Holi. The snack consists of a fried bhalla along with curd, mint chutney, saunth chutney and boondi on top. If Dahi Bhalla’s history is to be traced, we can find its first mention in a book called ‘Manasollasa’ from the 12th Century. The snack is known as ‘dahi barray’ in Urdu, ‘thayir vadai’ in Tamil and ‘doi bora’ in Bengali.

readmore

06/7Malpua

Another sweet dish eaten widely during the festival of Holi is Malpua. Prepared using barley, instead of flour, Malpua is deep fried in sugar syrup (chashni) from where it derives its sweetness. The origin of Malpua could be traced back to Rigveda, where the sweet is mentioned as Apupa.

readmore

07/7Til ladoo

Til (Sesame seeds) ladoos are another delicacy of Holi which is widely eaten in North India. These ladoos are prepared just like other ladoos and mixed with sesame seeds. To give it another twist, the ladoo mixture is also mixed with thandai at many places. In Odisha and West Bengal, it is celebrated as Dol Purnima where people take out a procession of Lord Jagannath where delicacies like sesame seed ladoos are served.

readmore

Source link