Spice Spice Baby

Pumpkin Spice Malpua 

After what was possibly the hottest September in New York, it’s finally fall and I mean really fall! It’s finally in the air and I’m afraid to pack the summer clothes just in case I jinx it again. (That jacket I bought in Italy desperately needs a girls night out) 

All these pumpkins around me are begging for some serious attention and now that I have given those apples I picked their due, it’s time to pull out the pumpkin spice trick out of my chef’s hat! 

Navratri might be over but Diwali isn’t far behind so here’s a special fall Diwali recipe in advance. You can thank me later! 

Ingredients (for batter)

  • 1 + 1/4 cups all purpose flour 
  • 1/4 cup evaporated milk
  • 1 tsp pumpkin spice powder 
  • 1/2 tsp vanilla extract 
  • 1 tsp fennel seeds (optional)
  • 1/4 tsp cinnamon powder 
  • 1/4 tsp baking soda 
  • Warm water to thin out the batter 
  • Oil/ ghee/ combo to fry 
  • Walnuts (chopped/crushed) to garnish 

 Preparation (for batter) 

    1. Mix all of the ingredients in a bowl except for the water. (And garnish duh!) 
    2. Slowly and gradually add the warm water till you reach the desired consistency. We are looking for a thick soupy consistency. (Think butternut squash and NOT miso soup) 

    Ingredients (for sugar syrup)

    • 1/2 cup sugar 
    • 1/4 cup water
    • Few drops of lemon juice to clarify (I don’t get the whole science behind this, if you do feel free to elaborate) 
    • 1 tsp pumpkin spice powder 

    Preparation (for the sugar syrup) 

    1. On low flame, slowly let the sugar and water combine in a saucepan, while stirring occasionally. 
    2. Once it starts to boil, add the lemon juice and spice and cook till you reach a thick syrupy consistency. (They call it the 1 string consistency, YouTube it) 
    3. Take it off the heat and set aside.

    Making the Malpuas

    1. Heat the oil/ ghee for frying on medium flame. (In a frying pan/ saucepan)
    2. Test if the oil is ready to fry with a drop of batter. If it sizzles and rises to the surface, you’re good to go. 
    3. Using a 1 tbsp measuring spoon (or something similar you can find in shape and size) drop spoonfuls of batter in the hot oil. They’ll spread out in circles (if it’s the right consistency) and rise to the top. Don’t crowd the pan, just do 3-4 at a time.
    4. Using a slotted spoon, flip these over once the bottom starts to turn golden brown.
    5. Drain, remove and dunk them in the syrup once the other side is golden brown. 
    6. Sprinkle some additional pumpkin spice if you like. Garnish with some walnuts.
    7. Preferably serve hot.

    Note: my child is not a fan of anything that’s too doughy and more importantly not crunchy enough. So my malpuas were altered to his tastes and made a lot more crispier than the original kind. (Hey, it’s all about fusion out here anyway) 

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