By Bhang Malpua is a festive sweet dish often prepared during Holi in some regions of India. It’s a variation of the traditional Malpua, infused with bhang (cannabis leaves) for a unique twist.
Here’s a recipe to make Bhang Malpua:
Ingredients:
For the Bhang Paste:
- 1-2 teaspoons of bhang leaves (optional and depending on personal preference)
- 2-3 tablespoons of warm milk
For the Malpua Batter:
- 1 cup all-purpose flour (maida)
- 1/2 cup semolina (rava/suji)
- 1/2 cup sugar
- 1/2 cup milk (more if needed to adjust consistency)
- 1/4 cup yogurt (curd)
- 1/4 teaspoon fennel seeds (saunf)
- A pinch of cardamom powder
- Ghee or oil for frying
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- A few strands of saffron (optional)
- 1/4 teaspoon cardamom powder
- 1 teaspoon rose water or a few drops of rose essence (optional)
For Garnishing:
- Chopped nuts (almonds, pistachios)
- Desiccated coconut (optional)
Instructions:
1. Prepare the Bhang Paste (Optional):
- Grind the bhang leaves with warm milk to make a fine paste. Strain the paste to remove any coarse particles. Set it aside.
2. Make the Malpua Batter:
- In a mixing bowl, combine the all-purpose flour, semolina, sugar, fennel seeds, and cardamom powder.
- Add yogurt and milk gradually, stirring continuously to avoid lumps. The batter should be of pouring consistency, similar to pancake batter.
- Add the prepared bhang paste (if using) to the batter and mix well.
- Let the batter rest for 15-20 minutes.
3. Prepare the Sugar Syrup:
- In a pan, add sugar and water. Heat it over medium heat until the sugar dissolves completely.
- Add saffron strands, cardamom powder, and rose water/essence. Let it simmer for a few minutes until it reaches a one-string consistency (thick but not too viscous).
- Keep the syrup warm.
4. Fry the Malpuas:
- Heat ghee or oil in a deep frying pan over medium heat.
- Pour a small ladleful of batter into the hot ghee/oil, allowing it to spread naturally into a round shape.
- Fry until the edges turn golden brown and crisp, then flip and cook the other side.
- Once cooked, remove the malpua and drain excess ghee/oil on a paper towel.
5. Soak in Sugar Syrup:
- Immediately dip the fried malpua into the warm sugar syrup. Let it soak for a minute or two.
- Remove from the syrup and place it on a serving plate.
6. Garnish and Serve:
- Garnish the malpuas with chopped nuts and desiccated coconut, if desired.
- Serve warm or at room temperature.
Important Notes:
- Bhang Use: Bhang is a controlled substance in many places, and its use may have legal implications. Make sure to follow local laws and regulations. If you choose to use bhang, do so responsibly and in moderation.
- Flavor Variations: You can omit the bhang entirely and make traditional malpuas by following the same recipe.
- Serving: Bhang Malpua can be served as a dessert or a festive sweet dish, especially during Holi.
