Скачать или смотреть Butternut Squash Malpua | Chef Harpal Singh

Festival par agar mithai nahi khaayi toh kya hi festival manayi. Hamari paramparaon mein mithai ka apna ek alag hi mahatva hai — har tyohaar ek meethi shuruaat ke saath hi poora lagta hai. Aur iss baar, main leke aaya hoon ek traditional mithai ka naya twist – Butternut Squash Malpua! Wahi malpua ka rich, festive flavour lekin butternut squash ki natural sweetness aur creamy texture ke saath, jo isse banata hai thoda healthier aur bahut hi khaas.

Dekhiye kaise yeh purani mithaas ek naye andaaz mein aapke festival ko aur bhi memorable bana degi.

#chefharpal #harpalsinghsokhi #butternutsquashmalpua #malpuarecipe #rakshabandhanspecial #indiansweets #indianfestivals #festivespecial #traditionaldessert #mithairecipe




Ingredients
1 No – Butternut Squash
Water for boiling
1 Cup – Milk
3 Cup – Water
1 ½ Cup – Sugar
1 Cup – Refined flour
¼ Cup – Semolina
1 Cup – Khoya
½ Cup – Milk
1 Cup – Ghee
1 Tsp – Rose water
1 Tsp – kewra water
1 Tsp – Green cardamom powder
1 Tsp – Green cardamom powder
1 Tsp – Roasted fennel seeds crushed
1 Tbsp – Cashew chopped
1 Tbsp – Almonds chopped
1 Tbsp – Pistachios chopped
1 Tbsp – Saffron water
Method
1. Cut the butternut squash in half peel and dice. And cut into small cubes.
2. Place a kadai on medium flame and boil water.
3. Add the small cubed butternut squash to the boiling water and simmer until cooked through.
4. Drain and transfer to a mixer grinder with little milk and blend into a smooth puree.
5. Strain the puree into a mixing bowl.
6. Place a kadai on medium flame add water and sugar cook until it reaches a one-string consistency.
7. To the butternut squash puree, add refined flour, semolina, khoya, and remaining milk.
8. Mix well to form a smooth, lump-free batter.
9. Switch off the flame of sugar syrup and keep aside.
10. Place a frying pan on medium flame and heat ghee for frying.
11. In sugar syrup, add rose water, kewra water and green cardamom powder and stir well.
12. Add the green cardamom powder and crushed fennel seeds into butternut squash. Mix again.
13. Rest for 15–20 minutes. Check the batter consistency. (It should be smooth and of pouring consistency.)
14. Pour a ladle of batter into the hot ghee.
15. Sprinkle a few chopped cashews, chopped almonds, and chopped pistachios on top, then cover lightly with a little extra batter.
16. Fry until golden brown on both sides.
17. Remove and immediately dip malpua into the warm sugar syrup for 1–2 minutes.
18. Repeat the same process with remaining batter.
19. Place on a serving plate.
20. Drizzle with saffron water and garnish with chopped pistachios.




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