Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch b...
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Easy Malpua Recipe

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Malpua is an Indian traditional sweet dish that is basically a sugar syrup soaked pancake prepared from a batter of flour, milk and cardamom. These pancakes are usually fried in ghee till crisp along the edges, soaked in sugar syrup, garnished with pistachios & saffron and served warm with a topping of Rabi i.e rich thickened milk. Malpua is a most popular street food in Rajasthan, Bihar, West Bengal, Maharashtra and Odisha. Each recipe has its own variations. A popular variation of the Malpua batter is to add grated coconut and ripe bananas which yields a soft and spongy pancake.Authentic malpua recipe calls for maida, semolina / suji, milk and yogurt.I am sure even a beginner can try it and get perfect results if you follow this recipe and method carefully.










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Ingredients
  • Maida / All purpose flour - 1/2 cup
  • Rawa(sooji)-1/2 cup
  • Sugarless Khoya / Mawa - 1/4 cup
  • Warm milk - 3/4 cup + 2 tbsp
  • Crushed fennel seeds - 1/2 tsp
  • Sugar - 1/2 tbs
  • Salt – small pinch
  • Cooking oil or ghee – To deep fry    malpua ( use flavorless oil)
  • Pinch of baking soda




For Sugar Syrup
  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Saffron threads – Few
  •  Cardamom powder – 1/4 tsp


Method for making Malpua

  • To make malpua batter, take crumbled khoya in a bowl. Add 1/2 cup warm milk.
  • Whisk without lumps. Add maida, sooji, fennel seeds, pinch of baking soda,sugar and salt.
  • Mix without lumps and make a smooth batter.Set aside for 15 minutes.
  • For sugar syrup,take a pan or deep kadai, take sugar and water. Mix well and boil for 3 to 5 minutes in low flame or till the sugar syrup becomes slightly sticky like gulab jamun syrup.  No need of bringing to one string or two string consistency. Just sticky and thin syrup is enough.
  • Make sugar syrup by boiling for few minutes. Add cardamom powder, saffron threads.
  • Heat oil or ghee in a flat bottomed kadai or pan. I used refined oil. Oil should be just 1inch in height ( like frying jalebi). Do not use more oil. Malpua may bulge and puff up if the oil is more.To make flat malpua, oil should be less. If malpua puffs up in oil, use two ladles, press it well while removing it from oil. This helps to make the malpua flat and drain the excess oil too.
  • Cook both sides till golden. Remove and dip in sugar syrup. Soak for 2 minutes by flipping it once.
  • Arrange in a plate and garnish with chopped nuts. Top with rabri & rose patels if you wish and serve immediately for best taste.


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