Last Updated on May 18, 2017
Malpua is one of my favourite desert. It is rich, sweet, sticky and so good. I made it and shared it last year, this year i decided to make another version of it, a stuffed bread malpua..It is just a bread and khoya stuffed desert, the stuffed bread malpua is fried and soaked in sugar syrup..
This version tasted so good. It almost tasted like stuffed gulab jamun. I added nuts in this, you can skip it and simply use khoya. This desert taste yummy when served warm..Hubby was just going crazy over this and gulped two of this in a min..
I used homemade khoya, For Homemade Khoya, Check out traditional version and instant version.. You can use store bought khoya as well. And also instead of using unsweetened khoya, you can use sweet khoya, in which you have to skip the sugar and add nuts alone.
Preparation Time : 15 mins
Cooking Time : 30 mins
Makes: 6 to 8
For Outer Layer:
Bread Slices - 6 to 8 slices
Milk - ½ cup or as needed
Oil or Ghee for Pan Frying
For Filling:
Khoya / Mawa - ½ cup
Sugar - 1.5 tblspn
Nuts - ¼ cup (I used almonds, cashews, chironji)
Ghee - 1 tsp
For Homemade Khoya, Check out traditional version and instant version..
For Sugar Syrup:
Sugar - ¾ cup
Water - ¾ cup
Cardamom Powder - ½ tsp
Method:
First make the filling, heat a tsp of ghee in a pan, add nuts in and fry till golden. Take khoya, sugar and nuts in a bowl and mix well. Set aside.
Now make the syrup.Take sugar , water in a sauce pan and bring it to a boil. Now add in cardamom powder and saffron, mix well and set aside.
Now take bread slices, remove the crust and tear it into small pieces. Add milk slowly and knead to a soft dough.
Now divide it into equal balls. Take a ball and flatten it lightly. Spoon little filling and bring it together and seal the edges.
Now flatten it lightly.
Heat oil for deep frying, put the bread in the oil and fry till golden.
Drain it and add to syrup, Coat it on both sides for just few sec
Remove it and serve.
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| Take all your ingredients |
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| First lets prepare the stuffing..Heat a tsp of ghee |
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| add in finely chopped nuts |
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| Saute and fry them till it is well browned |
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| Take khoya in a bowl |
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| add in sugar |
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| add in nuts |
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| Mix well and set aside |
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| Now lets make the sugar syrup...take sugar in a bowl |
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| add in water |
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| Mix well and bring it to a boil |
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| add in cardamom powder |
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| add in saffron |
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| Now syrup is done |
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| now take your bread slices, remove the crust |
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| tear it and take it in a bowl |
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| add little milk at a time |
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| knead to a dough |
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| divide it into equal size balls |
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| take a ball |
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| flatten it |
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| place a spoonful of filling in |
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| bring the edges together and seal it |
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| flatten it lightly |
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| now drop this in oil |
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| fry till golden |
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| drain it |
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| drop the malpua in sugar syrup |
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| coat it all sides |
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| Let this soak for a min.. |
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| Remove it and serve |
Anonymous
Hi arthi,
Nice blog...Instead of khoya can we add anything else...Or pl let us know the reciepe of khoya...
Aarthi
@Anonymouskhoya recipe link is given in the written part
nathi nallasamy
Hi Arthi, I use to try ur recipe often.
Everything was awesome
How many days we can store this bread malpua
And we need refrigerate ?
nathi nallasamy
Hi arthi , I have tried most of ur recipe and everything was awesome dear.
How many days we can store this bread malpua and we need to refrigerate?
Aarthi
@nathi nallasamyyes t has to be refrigerated..u can keep it for one or two days..but taste best the same day
Mita Desai
Hello,
Iwas wondering how to make these valls of bread soft.
Ani Paul
I tried this out,came out fantastic
Purnima Selvamurugan
Wow. It looks so divine .. I will try this immediately. Can we skip Saffron ??
Aarthi
you can skip saffron
Subayoga
Awesome.... How long it can be in sugar syrup??