Malpoura
Ingredients:
• Atta (fine whole wheat flour) – 2 1/4 cups
• Powdered natural sugar (such as mishri, turbinado, etc) – 1 cup
• Baking powder – 1 tsp
• Yogurt – 1 heaping tbsp
• Cold water
• Ghee for deep-frying
For The Yogurt Sauce:
• Plain Yogurt, chilled – 5 cups
• Powdered natural sugar (same as above) – 3/4 cup
• Strawberries, washed, quartered, cooked and cooled, (or other fruits, see below) – 1 1/2 cups
Preparation:
1. Mix together the flour and sugar in a bowl. Add water gradually, while stirring with a wire whisk, until the mixture reaches a consistency somewhere between batter and dough. Spoon in one tablespoon of Yogurt and whisk again. The finished batter should cling to a spoon. Allow to set for 15 minutes.
2. Meanwhile, heat the Ghee in a wok or deep-frying pan over moderately low heat until hot but not smoking.
3. Quickly spoon out with a tablespoon scoops of batter into the Ghee. Allow the cakes to inflate in the Ghee. Then turn them over with a slotted spoon and fry them, turning occasionally, for about 3 to 4 minutes, or until they are light golden brown all over. Remove and drain. Repeat until all the batter is used up.
4. Combine the Yogurt and powdered sugar in a large bowl. Add the Strawberries.
5. Carefully fold the fried cakes into the fruit Yogurt and refrigerate, allowing the cakes to soak for about 30 minutes before serving.
Serves
8 Persons
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