For Sugar Syrup:

  • 1 cup water
  • 1 cup sugar

For Malpua:

  • 1 cup (approx 250 gm) maida (all purpose flour)
  • 2 table-spoon sooji (semolina)
  • 5 table-spoon sugar (adjust according to your sweet preference)
  • 2 pinch cooking soda
  • 2 tea-spoon fennel seed
  • 1 tea-spoon cardamom powder
  • 5 string of saffron
  • 1 cup full fat milk
  • required oil for shallow frying
  • some chopped pistachio for garnishing


  • We will start with the sugar syrup. Mix everything mentioned in For Sugar Syrup section and put it on flame. Stir until the sugar melts properly and the syrup gets a slightly sticky consistency. Remove and let it cool down.
  • Take a mixing bowl and mix maidasooji, sugar, cooking soda, fennel seed, cardamom powder and saffron together.
  • Now, pour milk and mix everything thoroughly. Beat everything for 40 seconds to make a slightly thick (but pouring consistency) batter. Let the batter rest for 10 minutes.
  • Heat required oil in a pan. We are not deep frying it so the oil should be just enough for the batter to set on it.
  • With the help of a big spoon, dribble the batter portion by portion. See the batter spreading on its own.
  • Once you see the edges turning brownish, turn it to the other side. Like this, fry until golden brown.
  • Pour them one by one into the sugar syrup and keep for 10 minutes.
  • Your Malpua is ready to be served now.


Step 1 Dry roast the lentils and wash the rice and the lentils

It’s not a big thing to prepare Khichdi, which has been a comfort food for many. All you need to do to prepare this dish is dry roast the dals in a frying pan. When an aroma starts emanating from them and they become slightly brown, remove from the flame, and allow it to cool. Wash them well and keep aside. Next, take a bowl and wash the rice in running water for 5-6 times and soak it for half an hour.

Step 2 Fry potato and cauliflower in ghee

Now, put a pressure cooker on medium flame and heat ghee in it. When the ghee is hot enough, add all the whole spices – bay leaf, asafoetida, cinnamon in ghee and fry them for a few seconds. Next, add turmeric, ginger paste and sauté for 2-3 minutes. Finally, add the potato and cauliflower along with salt and sugar in it. Stir well and cook on medium to high flame for 2-3 minutes. Once the vegetables are cooked, add soaked rice in it along with and roasted dals. Mix well all the ingredients and cook for 4-5 minutes.

Step 3 Pressure cook the Khichdi

Now, add 3-4 cups of water in the rice and close the pressure cooker with its lid. Pressure cook for 3 whistles and turn off the flame. Let the steam release on its own and serve hot with a little ghee, papad, achaar, and raita.

Vegetarian Dish

We crave this kind of warm, fragrant, foolproof vegetarian dish on cooler nights. Indian-style curries can seem out of reach for cooks who think they need a pantry’s worth of exotic spices. This dish uses just one, Madras curry powder, which has a bit of a kick from ground dried chiles. You can also substitute 11/2 teaspoons regular curry powder and 1/2 teaspoon ground red pepper. Serve with precooked, microwaveable brown rice, one of our favorite healthy convenience items.  

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