ACK 10.23: Malpura

Malpura

Sweet dumplings in flavored yogurt

Malpuras should be a little crisp on the surface and cooked thoroughly, so that they soak up the yogurt sauce and become juicy. Devotees at our temple in Lima, Peru regularly make malpura for the guests, including the local motorcycle policemen who often pull up in front of the temple and ask, "Me guardaron mis tortas?" (Have you saved me my cakes?)

Preparation and cooking time: 20 min
Soaking time: at least 10 min

2 1/4 cups (225 g) white flour
1 cup (125 g) confectioners' sugar
1/2 teaspoon baking powder
3/4 cup (175 ml) milk
clean ghee for deep-frying
2 1/2 cups (600 ml) plain yogurt
3/4 cup (150 g) granulated sugar
1 cup (200 g) strawberries or other berries, washed and mashed

Mix together the flour, powdered sugar, baking powder, and milk to make a batter thick enough to cling to a wooden spoon without dripping off. In a karhai, wok, or shallow saucepan, heat the ghee until it is hot, but not smoking. Scoop up some batter with a tablespoon and push lumps of it into the hot ghee. Put in as many balls as will fit without touching one another. Adjust the heat to ensure thorough cooking, so that the interior of the malpuras will be cooked as well as the exterior. Fry and turn the malpuras for 6 to 8 minutes until they are golden-brown and crisp. Remove them with a slotted spoon. Put them in a colander to drain.

In a mixing bowl, beat together the yogurt, granulated sugar, and crushed fruit. Cover the malpuras with this sauce and let soak for at least 10 minutes before offering.

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