KCB 12.13: Soft Cakes in Strawberry Yogurt (Malpoora)
Soft Cakes in Strawberry Yogurt (Malpoora)
This luscious version of the well known Indian sweet Malpoora is not traditional but rather something that has been developed over 2 decades in the Sunday Feast kitchens of Hare Krishna Temples around the world. Spoonfuls of thick batter are deep-fried in ghee to produce doughnut-like soft cakes, which are suspended in sweetened, fruit flavoured yogurt. You can substitute any fresh ripe berry for the strawberries, or try banana, passion fruit, papaya, mango, or kiwifruit.
• PREPARATION TIME: 15 minutes
• BATTER RESTING TIME: 15 minutes
• COOKING TIME: 20 minutes
• YIELD: About 2 dozen
• BATTER RESTING TIME: 15 minutes
• COOKING TIME: 20 minutes
• YIELD: About 2 dozen
• 2 1/4 cups (560 ml) self-raising flour
• 1 cup (250 ml) icing sugar
• 1 1/4 cups (310 ml) cold water
• ghee for deep-frying
• 5 cups (1 1/4 litres) plain yogurt, chilled
• 3/4 cup (185 ml) caster sugar
• 1 1/2 cups (375 ml) strawberries, washed and quartered
• 1 cup (250 ml) icing sugar
• 1 1/4 cups (310 ml) cold water
• ghee for deep-frying
• 5 cups (1 1/4 litres) plain yogurt, chilled
• 3/4 cup (185 ml) caster sugar
• 1 1/2 cups (375 ml) strawberries, washed and quartered
1. Sift together the flour and icing sugar in a bowl. Add the water gradually, while stirring with a wire whisk, until the mixture reaches a consistency somewhere between batter and dough. Spoon in one tablespoon (20 ml) of yogurt and whisk again. The finished batter should cling to a spoon. Allow to set for 15 minutes.
2. Meanwhile, heat the ghee to a depth of 6.5-7.5 cm (2 1/2-3 inches) in a wok or deep-frying pan over moderately low heat 160°C/320°F.
3. Spoon out a tablespoon of batter from the bowl. With the aid of a second spoon, deftly slide the batter into the hot ghee. Quickly repeat the procedure for about 8 spoonfuls of batter. 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 caster sugar in a large bowl. Crush a few berries through your fingers into the yogurt. Add the rest of the berries and combine well.
5. Carefully fold the fried cakes into the fruit yogurt and refrigerate, allowing the cakes to soak for about 30 minutes before serving. Serve the malpoora in individual dessert bowls with strawberry yogurt spooned on top.
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