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Beet er Malpua/ Indian sweet Dessert with Beetroot

Malpua is a delicious sweet Indian pancakes. Many parts of India is celebrating New year according to their own regional calender months. So to make this festive time more sweet and delicious I am sharing this malpua recipe. It is not like the regular malpua , it has its own twist in its size and texture but on the whole it is too delicious and I think at the end that matter much.
For the friends of Andha pradesh and Karnataka - Happy Ugadi, friends of Maharastra – Happy Gudi Padwa, Happy CHETI CHAND to all my Sindhi friends and for all my Bong friends world over - Happy Poila Boishak. A delicious sweet treat for you all and a wish that -May the festival of lights be the harbinger of joy and prosperity. As the holy occasion is here and the atmosphere is filled with the spirit of mirth and love, here’s hoping this festival of beauty brings your way, bright sparkles of contentment, that stay with you through the days ahead. Best wishes and A Very Happy New Year to all.

 This is also my first dish for Potluck party, Cyber style event organised by Jagruti's Cooking Odessey where we friends will relish each other delicacies …. Fun filled delicious musical party … know more do visit our party zone. I am rocking this party on a sweet note.

Preparation time  15 to 20 minutes
Cooking  time 1 hour and 30 minutes
Serves  4 to 5

Beetroot  paste   1 cup
Maida/ flour   1 cup 
Fenneel seed powder  ¼  tsp
Fennel seed  ( whole)  ¼ tsp (optional)
Mawa/ Khoya ( milk solid) ¼  cup grated  ( optional)
Raisins and cherries  4 tsp chopped
Baking powder  ¼ tsp
Sugar syrup   2 cup ( one thread syrup)
Vegetable oil and ghee for frying

Methods of Cooking 
Boil the beet root . Strain and keep the boiled beet stock aside. Take the boiled beet root in your blender and make a fine paste. Now take this beet paste in a bowl. Add maida, baking powder, fennel powder, fennel seed, khoya, chopped raisin and cherries. Mix well. Now add little by little beet stock to make a thick batter of pouring consistency. Heat sufficient oil and ghee( equal quantity or you can use one more than the other according to your choice) in a pan. Pour ladle full of batter. Cook on a slow to medium flame. Deep fry and when both side are done drain and immerse in the sugar syrup. Leave it for 1 hour so that malpuas are well soaked in the syrup. Serve with chopped cherries or pistachio. It can be more mouthwatering if you serve it with rabri.

Linking this to Potluck Party hosted by Jagruti's Cooking Odessey

I said you this is a delicious musical party so on my part I am dedicating this lovely song for all my friends.... lets sooth the soul with this sweet note of  love and friendship!

Happy Cooking!


  1. Hey something different.. nice presentation !

  2. wow delicious malpua dear :) am your new follower :)

  3. wow...sutupa, that is droolworthy the way you used beetroots in here..yummy :) thnx for linking

  4. looks yummy....never tasted.....will try it soon...

  5. Superb dish with a superb song, loved it....

  6. This is really quite an unusual dish....Loved your space and so happy to get another bong food blogger...:)...msg u in your FB profile....

  7. nyumy this dish...


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