Easy Bread Malpua With Instant Khoya Recipe

There’s something incredibly comforting about taking humble slices of bread and transforming them into golden, syrup-soaked delights called malpuas, infused with the irresistible aroma of cardamom and a sprinkle of nuts. Let’s dive into this sweet culinary adventure! 🍞✨

I love making delightful treats from simple, everyday ingredients. My Easy Bread Malpua with Instant Khoya does just that.

It uses bread and milk powder as the base, and they form the rich batter that is pure heaven. The warmth of cardamom wafts through my kitchen as the butter—yes, I said butter—melts, and I pour it into the batter.

Oh, did I mention that five minutes is all it takes? Shallow frying in ghee transforms the batter into a golden, caramelized confection.

I plate the Malpua, and top it with almonds and pistachios before serving. Right then and there, Bao wants to lick the damn plate.

Easy Bread Malpua With Instant Khoya Recipe Ingredients

• Sugar: Primary source of sweetness; provides energy.
• Milk Powder: Rich in protein and calcium; adds creaminess.
• Cardamom Powder: Adds aromatic flavor; aids digestion.
• Ghee: Adds richness; high in fat-soluble vitamins.
• Bread Slices: Carbohydrate source; forms the malpua base.
• Milk: Contributes to smooth consistency; source of calcium.
• Pistachios/Almonds: Adds crunch; rich in healthy fats and protein.

Easy Bread Malpua With Instant Khoya Recipe Ingredient Quantities

• 4-5 slices of bread
• 1 cup sugar
• 1 cup water
• 1 cup milk powder
• 1/2 cup milk
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• Oil or ghee for frying
• Chopped pistachios or almonds for garnish

How to Make this Easy Bread Malpua With Instant Khoya Recipe

1. Prepare the Sugar Syrup:
Mix 1 cup sugar and 1 cup water in a saucepan. Heat until the sugar completely dissolves. Let it simmer for a few minutes until it thickens a bit, then stir in 1/4 teaspoon cardamom powder.

2. Make Instant Khoya:
In a pan, combine 1 cup milk powder and 1/2 cup milk. Cook on low heat, stirring constantly, until a thick paste forms. Add 1 tablespoon ghee and keep cooking until it leaves the sides of the pan. Remove from heat. Cool before serving.

3. Prepare Bread Slices:
Take 4-5 slices of bread and remove the crusts. Tear the bread into pieces (or use a food processor) to make coarse crumbs.

4. Combine Ingredients:
In a large bowl, combine the bread crumbs with the cooled khoya mixture. Form a smooth batter.

5. Shape the Malpuas:
Portion the mixture into small amounts and shape each amount into a flat, round patty or disc.

6. Heat Oil for Frying:
In a deep frying pan, heat oil or ghee over medium heat. Make sure it is hot enough by putting a small piece of batter into it; it should quickly rise to the surface.

7. Fry the Malpuas:
Carefully place each patty into the heated oil and cook until both sides are a beautiful shade of brown. Use a slotted spoon to remove the patties and let them drain on a towel. Fried chicken patties: Yields 4 patties. Ingredients: • 1 pound boneless, skinless chicken thighs, cut into pieces • 1 or 2 green onions, depending on size, finely chopped • 2 cloves garlic, minced • 1 teaspoon salt, or to taste • 1 teaspoon freshly ground black pepper • ½ teaspoon cayenne pepper, or to taste • 1 teaspoon baking powder • 1 egg • 2 cups crushed cornflakes, or 1 cup cornmeal and 1 cup flour

8. Dip in Sugar Syrup:
Submerge the fried malpuas in warm sugar syrup right after frying and let them soak in it for about 1-2 minutes. They are even sweeter than I remembered!

9. Garnish:
Take the malpuas out of the syrup and put them on a serving dish. Garnish them with chopped pistachios or almonds.

10. Serve and Enjoy:
Serve the simple bread malpua warm or at room temperature, relishing the wonderful mix of flavors and textures.

Easy Bread Malpua With Instant Khoya Recipe Equipment Needed

1. Saucepan
2. Pan
3. Large bowl
4. Deep frying pan
5. Measuring cups and spoons
6. Slotted spoon
7. Towel for draining
8. Knife or food processor
9. Serving dish

FAQ

• Can I use whole wheat bread instead of white bread?You can indeed use whole wheat bread for a healthier option. However, you should be aware that it may change the taste and texture of the course ever so slightly.
• What is the best way to make instant khoya with milk powder?Combine the milk powder with half a cup of milk and ghee in a saucepan over low heat. Stir the mixture until it has thickened to a creamy consistency.
• How do I ensure the sugar syrup is the right consistency?Prepare the sugar and water solution until it reaches a one-string consistency. This usually means that it is slightly sticky when rubbed between fingers.
• Can I prepare the sugar syrup in advance?Indeed, making the syrup a day in advance is an option, and storing it in the refrigerator is advisable. Prior to use, the syrup should be reheated to a slightly warmer than cool temperature.
• Is it necessary to use cardamom powder?Authentic flavor comes from cardamom, but you can leave it out if you prefer. You could also twist it different ways by infusing with either cinnamon or saffron.
• How do I know when the Malpuas are done frying?Fry them until they are golden brown on both sides, making sure they are crispy on the outside with a soft interior.
• Can I use nuts other than pistachios or almonds for garnish?Of course, you may use any nuts you prefer, such as cashews or walnuts, for garnish.

Easy Bread Malpua With Instant Khoya Recipe Substitutions and Variations

You can use honey or maple syrup for a different sweetness profile instead of sugar.
In the absence of water, you can use an equal measure of almond milk or coconut milk to bring extra flavor to your dish.
Condensed milk can be used to replace milk powder; when doing so, check the sweetness and lower it if necessary.
Use plant-based milks such as oat or soy when a substitute for cow’s milk is required.

Pro Tips

1. Ensure the Right Consistency for Khoya When preparing the instant khoya, aim for a thick, smooth paste that leaves the sides of the pan easily. This ensures that the final malpua mixture holds together well.

2. Optimal Frying Temperature Maintain a consistent medium heat to avoid burning the malpuas. If the oil is too hot, the outsides will brown too quickly while the inside remains uncooked. A test piece of batter should sizzle and rise to the surface immediately, indicating the right temperature.

3. Sugar Syrup Thickness Simmer the sugar syrup until it just begins to thicken but isn’t too sticky. A too-thick syrup won’t soak into the malpuas well. A slightly viscous syrup will enhance the sweetness without overpowering.

4. Use Fresh Cardamom For the best aroma and flavor, use freshly ground cardamom powder in the sugar syrup. Whole cardamom pods can be crushed and ground for a fresher taste.

5. Balanced Garnish When garnishing with nuts, toast the pistachios or almonds lightly beforehand to bring out their flavor and add a slight crunch, complementing the soft, sweet malpuas perfectly.