Shakarkandi Malpua Recipe – Mishti Aloo Malpua Recipe

Shakarkandi Malpua Recipe – Mishti Aloo Malpua Recipe
  • To begin making the Shakarkandi Malpua recipe, first we need to peel and boil the sweet potato. After it gets cold, mash the sweet potato with a masher or with hand. 

  • In a big bowl, add mashed potato, milk powder, all purpose flour, sugar, sooji, fennel seeds, cardamom powder and make a smooth thick batter, thicker than normal malpua batter, otherwise it will break while frying.  

  • Add more milk if necessary. Rest it for 20 minutes.

  • Meanwhile make the sugar syrup. In a saucepan, add 1 cup sugar with 1 cup of water and let it boil until sugar dissolved completely. After the sugar dissolves, give it a stir and boil for more 5 minutes.

  • After 5 minutes, add rose water and give it a stir.

  • Heat oil in a frying pan and add 1 ladle full of Shakarkandi Malpua batter giving it a round shape.

  • Let the Shakarkandi Malpua fry one side then flip another side to prevent breaking.

  • After the malpua turns light brown from both the sides, take out and dip in sugar syrup.

  • Dip the Shakarkandi Malpua in sugar syrup for 5 minutes then transfer into another bowl. 

  • Make the other malpuas following the same process. 

  • Place the Shakarkandi Malpua in a serving bowl and top it with chopped pistachios on top. These malpuas can be stored in freezer for 5 days. Whenever you want to eat, you can heat it and serve. 

  • Serve Shakarkandi Malpua Recipe as a dessert on a special ocassion after a soulful meal of Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain PuriKale Chane Ki SabziBoondi Raita and Satvik Carrot Sprout Salad.