Carrot and coconut malpua Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine grated carrots, desiccated coconut, and sugar.
• STEP 2.Add cardamom powder, fennel seeds, and a pinch of salt to the mixture.
• STEP 3.Gradually add milk and mix well to form a thick batter.
• STEP 4.Heat ghee in a pan over medium heat.
• STEP 5.Drop spoonfuls of the batter into the hot ghee and fry until golden brown on both sides.
• STEP 6.Remove the malpuas from the pan and drain excess oil on a paper towel.
• STEP 7.Serve the carrot and coconut malpuas hot, garnished with chopped nuts and a drizzle of honey or syrup.
• STEP 8.Enjoy these delicious fritters as a dessert or snack!

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated carrots before adding them to the batter.
• Adjust the amount of sugar according to your taste preference.
• You can add a pinch of saffron strands to the batter for an extra flavor and aroma.
• Serve the malpuas immediately after frying for the best taste and texture.

Storage and Serving

• Carrot and coconut malpuas are best served fresh and hot.
• If you have leftovers, you can store them in an airtight container at room temperature for up to 2 days.
• Reheat the malpuas in a microwave or oven before serving to regain their crispiness.
• Serve the malpuas as is or with a scoop of vanilla ice cream for a delightful dessert.