Baked Vermicelli Malpua Recipe
Total Time: 50 minutes
Cuisine: Indian
Ingredients:
- wheat flour
- ghee
- paneer
- fennel seeds (saunf)
- milk
- pistachios
- baking soda
- sugar
- semiya (vermicelli)
- cardamom powder (elaichi)
- gulab jamun mix
- milk powder
- water approximately
- sunflower oil
Instructions:
- To begin making Baked Vermicelli Malpua Recipe, cook the vermicelli with required amount of water
- I used very fine roasted wheat vermicelli
- Drain the excess water and allow the vermicelli to cool down
- Meanwhile in a saucepan, make the sugar syrup by heating the sugar and water with 2 cardamom pods
- Boil it till it becomes slightly thick and sticky, I did not follow any string consistency here
- Take the vermicelli, lightly mash it with your hand, add cottage cheese mash well, milk powder, gulab jamun mix, fennel seeds, cardamom powder and baking soda
- Mix everything, add milk slowly and form a thick batter
- Let the batter stay in room temperature for an hour
- Grease a baking tray with oil and ghee, pour the batter with the help of a ladle, keeping space between each portion
- Bake in a preheated oven at 200 degrees C for 15 minutes
- I baked in a microwave convection oven
- You have to check with the time and temperature of your oven and keep a close eye on the baking malpua
- Once baked, dip each malpua in sugar syrup and take it out
- You can also drizzle the sugar syrup on the top if you prefer less sugar like me
- Garnish with some chopped pistachios and serve them warm
- Serve Baked Vermicelli Malpua Recipe as a dessert after your Holi meal, or during snack time to your guests, along with Dahi Vada and Thandai