In India, we treat
ourselves with sweets and namkeen to crown the jiff of fest, Malpua is one of
the mildly added saccharine pancakes that go along with rabdi or thick creamy
sweetened milk. Malpau is sense to be delicate crepe made out of the mixture of
refined flour and milk and later deep fried in clarified butter for spectacular
taste and wonderful aroma. Malpua ranks high in the dessert section with a soft,
crisp and satisfying note, dada used to bring me hot and soft malpua to put an
amazing end of the day. Another fashion of pancakes that have regularly enticed me are
the one's topped with chocolicious nutella, not so sweet and a flawless start of the morning. Simple batter, easy baking, fulfilling toppings and a great way to pack
and carry along! Wonders can only happen on a lovely planet like earth, and
what else can be a blessing portion than a beautiful series of pristine
pancakes!
Summer is the time to eat soft
meals and chilled puddings, fruit custard made ahead from chocolates and deep
dark vine fruits or sweet one’s to revive the tune and aura of air. In India,
my home, mama used to make array of my favorite dessert configuring like pulms
“gulab jamun”, it is a golden pulm shaped sweet concoct by throwing together milk
powder and milk, these are eventually deep fried for resplendent finish and next
dipped in saffron syrup so that the jamun drinks all the sweetness inside
giving juicy and dainty shape of dessert and later refrigerate them in an
irregular glass canister. The word gulab jamun has spring from the Indian roots
meaning rose berries, the term straddles a series of confections across Asia
and south America, there is a strong tradition of making sweets in my family,
it was my mama who was famed for her mohanthal, shukhdi, rasmalia, sweet momos
and varieties and choices of halwa’s and my personal favorite gulab jamun!
