There are days, and then there are daaaayyyys that just don’t seem to end. And then when you stumble into bed at 3 am, your brain refuses to cooperate and let you sleep!! Strangely, this is also often the time when you might be hit with a sudden brainwave, an idea so brilliant that it needs to be acted upon immediately. In fact, I once had a dream, that set the plot for a future short story I wrote. I kid you not! 😀
To be fair, the idea for making these Maggi Malpuas wasn’t entirely mine. Mom had once told me something about using noodles to make some sweet pancakes. And then a couple of weeks back I see this contest where the star ingredient was to be Maggi. I guess my tired brain clubbed both ideas, and this is what I ended up with 😛
The fun part here was experimenting with something as popular as Maggi noodles, the quintessential ‘2-minute’ snack. Rightly said, I was quite skeptical and by morning, by misgivings had doubled. But then, to be honest, backing out isn’t my style 😉 Is that too much? It must be…too much of me! So here, enjoy some sweet Malpuas then 😛
The base recipe for the Malpuas is my Dida’s (maternal grandmother), and she made the BEST malpuas in the whole wide world! I haven’t been able to replicate it so far, though Mom makes a pretty good reproduction of it. Even though, these Maggi concoctions tasted good, if I may say so. And funnily, the noodle-batter worked out well. I’m happy, as one usually is at the end of a successful experiment 🙂
- Maggi Noodles – 2 small packets (85 gm each)
- Whole wheat flour – 1 cup
- Milk Powder – 1 cup
- Grated khoya – 2 tbsp
- Milk – 1 and 1/4 cup (adjust if needed) infused with 2 tsp saffron strands
For the Syrup:
- Sugar – 2 cups
- Water – 1 cup
- Saffron strands – a few
- Oil or Ghee for Deep frying
- Cardamom pods – 3 to 5
- Boil the Maggi noodles (without the tastemaker) with just 1/4 cup of water. The noodles shouldn’t be mushy.
- Keep aside to cool, using your fingers to separate the strands.
- Next make the syrup by boiling the sugar and water till it reaches one-string consistency. Add the saffron, and cardamom pods and keep aside atop a warm stove.
- Make the batter by whisking the wheat flour with milk powder, and add the saffron-infused milk little by little, whilst whisking the batter.
- Add the grated khoya and whisk until a smooth, lump-free and thick pudding-like batter is formed.
- Heat a kadhai or pan with enough oil or ghee for deep frying.
- Using a fork or tongs, dip the maggi noodles into the batter until the noodles are coated well.
- Check the oil to see if it’s hot enough (drop a small ball of batter, if it sizzles and rises up, the oil is too hot..if it takes a couple of seconds, then the oil is perfect for frying)
- Using the fork or tongs, gently drop the noodle-coated batter into the oil, preferably in a circle.
- Fry the Maggi Malpua on medium-high heat for 1 to 2 minutes on either side, and then turn up the heat gently, and allow it to turn crisp and golden.
- Remove with a slotted spoon, and immediately dunk it in the hot syrup.
- Fry the remaining Maggi malpuas similarly, and let them sit in the warm syrup for about 30 minutes or so.
- Just before serving, remove the Maggi Malpua from the syrup. Serve with a drizzle of warm syrup, or rabri, and a smattering of chopped pistachio and cashew nuts.
- Cut the fried Malpuas (before adding to the syrup), with a cookie cutter for a symmetrical shape and neat edges.
- You can also serve the Maggi Malpuas with rabri if you want a more exotic dish.