Malpua – Foodie Memories and Recipe

A Foodie Blog for the Sweet Tooth 

There is no greater love than the love of Eating 

(The second-greatest love is the love of Cooking) 

MALPUA 

“Delectable” Foodie Treat
By 

VIKRAM KARVE 

One evening – more than 10 years ago – in the year 2006 to be precise – while on my evening walk in Aundh Pune – it suddenly started raining – so I ducked into a building – where I discovered a sweet shop.

The voracious appetite created by the brisk walk – and the tempting array of sweets and savouries on display – made my mouth water and created an appetite in me – and I was wondering what to eat – when suddenly I discovered one of my favourite sweets – “Malpua” – displayed on the Menu Chart hung on the wall.

This was indeed a pleasant surprise – since I never imagined I would get Malpua in Pune.

And this pleasant surprise evoked nostalgic mouth-watering memories of the delicious Malpua-Kheer we savoured and devoured with gusto as a nourishing wholesome breakfast after bouts of heavy exercise on cold winter Sunday mornings long back in Varanasi (Benares).

We were young hungry youngsters – and those were indeed the good old gastronomic days of high calorie energizing winter breakfasts like Malpua-Kheer or piping hot Jalebi with Doodh (Milk) or Lavang Lata with freshly boiled thick creamy Doodh [Milk] dipped and eaten the same way as one eats khari biscuits with Irani Chai.

   

Reminded of my Malpua-Kheer days – I asked for Malpua and Kheer.

But – surprisingly – there was no Kheer. 

So – I ordered a plate of Malpua and eagerly put a piece of the rich brown syrupy Malpua in my mouth.

It was terrible – the Malpua tasted like boiled rubber drenched in sugar syrup. 

The Malpua did not melt in the mouth – or dissolve gracefully on the palate – but disintegrated into brittle fragments and left a stodgy aftertaste.

   

The soft fluffy succulent lusciousness – the sweet-sour tang of banana and curd fermentation – the spicy fragrance of cardamom (elaichi) – and most important – the distinctive taste and classic flavour of saunf (badishep) – which are the hallmarks of authentic Malpua – all these attributes were conspicuous by their absence.

   

I was so disappointed – that I called the “Maharaj” – and I asked him how he had managed to so terribly “bungle and botch” this exquisite delicacy – and churn out this inexcusably appalling stuff – masquerading as Malpua.

“Simple...” he said, “Boil enough Milk till it becomes Rabdi – mix in Maida and make a smooth batter – fry the pancakes in pure Ghee – and soak in sugar syrup....”

   

“Just Milk and Maida...? That’s not how you make Malpua...” I told him, “What about the Banana, Saunf, Cardamom, Spices, Coconut, Dry Fruit, Curds…?”
   

“This is the Rajasthani Style Malpua...” he said sheepishly and disappeared.
   

There are many versions of Malpua all over India – I have tasted the Rajasthani, Bengali, Karnataka, Maharashtrian, Gujarati, MP and UP versions.

Then there are improvisations like potato malpua, pineapple malpua, orange malpua etc...

There is also the inimitable, slurpy rich heavy duty invigorating and energizing hearty Malpua – braced and fortified with eggs – prepared in the evenings and nights during the holy month of Ramzan by Suleman Mithaiwala at Mohammed Ali Road near Minara Masjid in Mumbai. This rich and heavy Malpua is a meal in itself – but if you want you really want to do justice it is better to start off with Kababs, relish the Malpua, and top up with cool sweet soothing Phirnee.

   

Tell me – in which genre of cuisine should Malpua be classified...?

Let me tell you – genuine Malpua is Bihari Cuisine.

That’s right – no doubt about it – Malpua is a speciality of Bihar – like Khaja  –and – the best authentic Malpua is made Bihari Style.

And – this is how a Bihari friend of mine – an expert cook –  taught me to make Malpua – long back.

MALPUA - The Recipe 

BATTER   

Make a smooth batter with Maida – add a pinch of soda and salt – blend in fresh banana pulp – pour in some fresh creamy milk – add cardamom [choti elaichi] pods and cardamom powder – put in a small pinch of nutmeg powder – add freshly grated coconut – put in some powdered and whole saunf – then blend in beaten curds – and finally – if required – add some water to get the right pouring consistency.

Beat the batter well with your hands – till the batter becomes light and fluffy. 

Cover the batter and leave aside for at least one hour or more for a bit of fermentation. 

PREPARING SUGAR SYRUP
   

Add one cup sugar to one cup water – boil – and prepare 1:1 sugar syrup – seasoned with cardamom and cloves 

(1:1 sugar syrup means one-strand syrup – when you dip your fingers and pull apart – just one strand should form)

Sprinkle a little rosewater, saffron or essence – if you want. 

Keep the sugar syrup hot – at least warm – to facilitate easy ingress into the Malpua pancake – and to keep it soft and succulent. 

MAKING MALPUA “PANCAKE”

   

Now take the fermented batter and mix and whip well with your hands – adding water if required – to get a smooth batter of pouring consistency. 

Heat pure ghee in a deep frying pan (It is best to use pure ghee instead of oil).

Pour in a little bit of the batter into the hot ghee carefully – and deep-fry the pua (pancake) in pure ghee till nice and brown – soft and cooked – not too crisp. 

 

When ready – take out the fried pua – drain excess ghee – and dip the pua  in the hot sugar syrup completely for a minute – to enable just enough permeation – but to obviate over-sogginess. 

 

With the sugar syrup absorbed – the PUA has now become MALPUA – and – the Malpua is ready to be eaten with deliciously sweet lip smacking Kheer. 

 

Now don’t tell me you don’t know how to make delicious Kheer. 

Well  – I prefer delicious Rice Kheer – but if you want – you can try it out with vermicelli (seviyan) kheer – as long as you don't make it too thick.

   

Malpua must be eaten with Kheer.

 

Malpua and Kheer is not a dessert, a pudding, or a snack – but a complete nourishing breakfast in its entirety – in fact – it can even substitute a full meal. 

The luscious wholesome combination is heavenly – and you will be overwhelmed with a wonderful feeling of blissful satiation.

Dear Reader and Fellow Foodie: 

Please tell us about your favourite Malpua – where you ate it – and if you happen to live in Pune – do let us know where we can relish authentic Malpua in Pune. 

Happy Eating...!!! 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This is an improvised recipe – so try it at your own risk.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

This article written by me Vikram Karve more than 10 years ago in the year 2006. The article is included in my book APPETITE FOR A STROLL (2008) and was posted online by me a number of times in my blogs at urls: https://vwkarve.wordpress.com/2007/06/15/malpua-and-kheer/ and  http://karvediat.blogspot.in/2011/03/malpua.html and http://karvediat.blogspot.in/2012/09/eating-out-in-pune-for-sweet-tooth.html etc

Foodie Memories – Engagement Halwa

ENGAGEMENT HALWA

Mouthwatering Memories of the unique Sweet Delicacy from Kalyan

By

VIKRAM KARVE

From my Foodie Archives:

Prior to the advent of the “white revolution” – non-milk sweets like Mysore-Pak, Balushahi, Sutarfeni, Mahim-Halwa etc were quite popular. 

More than 6 years ago – in the monsoon of 2010 – we college classmates had a get-together in Lonavala. 

Many of us (especially those who had migrated abroad) were meeting after more than 33 years.

It was at this occasion where I first tasted a rather unique Halwa called “Engagement Halwa” specially brought for us by a classmate from Kalyan 

(Engagement Halwa is also called “Kalyan Halwa” or “Mangani Halwa”)

Let me tell you about it

FOODIE MEMORIES – ENGAGEMENT HALWA

When I was a small boy, in the 1960s, Pune was a beautiful verdant town, laid back, with a lot of soothing greenery, a nice place to live in a salubrious pensioner’s paradise. 

Yes, Pune was more of a pensioner’s paradise, a place for good education and a beautiful tranquil place to live in.

One travelled by the railways, and in those days there were no direct trains from Pune to the “upcountry”. 

So one caught the Deccan Express from Pune in the afternoon and got down at Kalyan Junction in the evening. 

At Kalyan you had dinner in the Railway Dining Room and waited for one of the famous Mail trains, like the Calcutta Mails via Nagpur or Allahabad or the Punjab Mail, or the late night express trains, which would come from Mumbai and take you to your destination in the upcountry.

That’s all I knew about Kalyan – its famous Railway Station with well maintained and comfortable waiting rooms and the decent dining room which used to serve sumptuous meals.

For years we passed through Kalyan, yet we never explored what lay beyond the railway station. 

Did the city have a heritage, a culture, a cuisine…?

So I was most pleasantly surprised when at a recent Alumni meet in Lonavla, Sateesh Pol told us that he lives in Kalyan and we were most happy when he introduced us to the unique speciality of his town – Kalyan Halwa.

Now I am sure you know what Halwa is…!

Maybe – as you read this, you are relishing a plate of your favourite Sooji (also called Shira made from Semolina or Rava and Ghee) Halwa – or Doodhi (Pumpkin) Halwa – or maybe Gajar (Carrot) ka Halwa.

Halwa is a dessert made from various kinds of fruits, vegetables, grains and lentils. 

The ingredients in Halwa are grated finely and fried in ghee and sugar. 

Nuts and milk may also be added. 

Halwa has the consistency of a very thick pudding. 

Halwa is the name given to a huge range of sweets made in the Middle East, Central Asia and India. 

The word itself comes from the Arabic word for sweet: “Hulw”

In the seventh century – hulw was a paste of Dates that was kneaded with milk – which eventually evolved into other forms – including stiffer confections made with wheat or semolina flour and sweetened with fruit paste, syrup or honey and flavoured with nuts, spices or even rose water before deep-frying.

Soon local improvisations were introduced in recipes for halwa and each place had its own unique halwa. 

Middle Eastern Halwa can be made with nuts, dried fruits, yoghurt, honey and spices. 

In Turkey and Greece – Halwa is made without grain and is made with cooked egg, syrup, nuts and sometimes fruit.

In India there are many varieties and assortments of a range of halwas. 

The word “Halwai” (Sweetseller) is probably derived from the word Halwa – and this indicates the popularity of halwa.

I am sure you have tasted the ubiquitous Sooji Halwa and Satyanarayan Halwa (Shira with bananas) – Doodhi Halwa – Gajar Halwa – and also famous local specialities like the delicate melt-in-the-mouth slabs of Mahim Halwa or Ice Halwa – the deliciously satiating Badami Halwa – the tasty and nourishing Kozhikode (Kerala) Halwa – different versions of delicious fruit and vegetable halwa – and the various types of rich wholesome halwa made from cashewnuts, almonds and dryfuits and full of nourishing pure ghee.

But let me tell you – the Kalyan Halwa that Sateesh Pol had got for us was truly superb – well I can say that it is one of the best halwas I have ever tasted. 

The slab of Kalyan Halwa – which Sateesh had got from Anant Halwai in Kalyan – was nicely packed in airtight foil on which the words “Engagement Halwa” were written.

Sateesh explained that this halwa is so popular that it is distributed during engagement ceremonies and so Kalyan Halwa is also called Mangani Halwa or Engagement Halwa (“Mangani” means engagement in Hindi)

Let me tell you that “Engagement Halwa” is really superb. 

It is truly delicious – sumptuously rich, embellished with copious quantity of dry fruits – and prepared in pure ghee. 

The aromatic “Engagement Halwa” tastes luxuriant and imparts a wonderful flavour and leaves a very lingering aftertaste which is exceptionally pleasing – a scent of lovely fragrance on your palate and a satiating feeling of delightful gratification.

Well – Sateesh Pol had brought Anant Halwai’s famous Shrikhand too – which was also top class – creamy and lip smacking – but then – I have had equally good Shrikhand in Pune and other places too.

It was the inimitable “Engagement Halwa” from Kalyan – a true signature delicacy – which was truly distinctive and matchless – a feast worthy of Kings…!!!

So – Dear Reader – the next time you are in Kalyan – or a friend from Kalyan visits you – make sure you try out Kalyan’s unique “Engagement Halwa”. 

Do remember to tell us how you liked it.

And – Dear Reader – do tell us about your favourite Halwa too – and the food speciality of your hometown.

Happy Eating. 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This story is a spoof, satire, pure fiction, just for fun and humor, no offence is meant to anyone, so take it with a pinch of salt and have a laugh.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

This is a revised version of my post ENGAGEMENT HALWA first posted online at url: http://karvediat.blogspot.in/2010/08/engagement-halwa.html  and  http://karvediat.blogspot.in/2012/03/engagement-halwa-sweet-delicacy-from.html  and http://karvediat.blogspot.in/2012/06/engagement-halwa-mouthwatering-memories.html 

Gulab Jamun – How to Eat Gulab Jamuns

How to Eat Gulab Jamun by Vikram Karve 

Every time I embark on a Food-Walk (which happens almost every evening) – I search for good food – and for the last few days I am searching for a good Gulab Jamun – but – sadly – I have not found even one place in Pune where you get top class Gulab Jamuns. 

I am craving for a succulent juicy Gulab Jamun. 

So – let me delve deep into my Foodie Archives – and pull out for you this Mouthwatering Gulab Jamun Memory.

This is probably my first Foodie Blog Post and features in my book of Foodie Adventures  APPETITE FOR A STROLL

I wrote this 16 years ago – in the year 2000 – after relishing some delicious Gulab Jamuns.

Read on and Enjoy Your Gulab Jamun

Gulab Jamun

HOW TO EAT GULAB JAMUN

Musings on The Art of Eating

By
VIKRAM KARVE

I spent 6 of the best years of my life – from 2000 to 2006 – in Mumbai.

I lived in a wonderful building called Empress Court opposite the Oval near Churchgate.

Every evening I went on long walks – mostly on Marine Drive to Chowpatty and back – and sometimes towards Colaba.

The highlight of my Colaba Causeway walk was a visit to “Kailash Parbat” for their succulent Gulab Jamuns.

I wrote this mouthwatering foodie memoir in the year 2000 – immediately after I returned after relishing Gulab Jamuns at Kailash Parbat in Colaba in Mumbai – while the taste of the delicious delicacy still lingered on my tongue.

 

Even now – I can visualize those delicious soft succulent juicy tempting hot Gulab Jamuns and my mouth waters in anticipation. 

Sadly – I am in Pune– and hence I will have to relish those sumptuous Gulab Jamuns in my imagination.

So – Dear Reader – let me recall one of my first lip smacking blog posts – a mouthwatering Mumbai memory – written more than 16 years ago on: HOW TO EAT A GULAB JAMUN 

ART OF EATING

The Art of Eating comprises 3 cardinal steps:

1. First you come to know about good food

You hear from someone about a a good foodie place and its signature dish – you read about it somewhere – or come across it while browsing the internet – or from TV – or while watching a foodie show on TV – or read a food review on the media – or from a foodie group on the social media – or even from a menu card dropped in your home along with your newspaper.

2. Next you go there and observe people eating

Yes – you go to the foodie place and observe foodies relishing the delectable cuisine you have heard about so much – and you see the way they are eating and enjoying themselves. 

You watch the heavenly expression of divine pleasure on their faces. 

This tempts you to taste and savor the cuisine yourself.

3. Then you actually order the food and eat it

Yes – you order the dish of your dreams – which you have been yearning for so much – and delicately put a piece of the yummy food in your mouth – and experience the pleasures of eating the delicacy – firsthand.

HOW TO EAT GULAB JAMUN

One evening I suddenly feel an urge – a craving – a desperate sort of yearning – for my favourite sweet – GULAB JAMUN.

I believe that if you want to be happy – you must fulfill any feasible and viable desire – at once – here and now.

So – I put on my walking shoes – I cross the Oval as the Rajabai Tower Clock is striking 6 o’clock.

I turn right at the Mumbai University gate – and then I turn left – and I walk towards Kalaghoda.

At Kalaghoda – I turn right towards Colaba Causeway – which is a Foodies Delight – and soon – I reach my destination – Kailash Parbat – at the southern end of Colaba Causeway.

I have heard from my friends that Kailash Parbat is the best place in Mumbai for Gulab Jamuns. 

I have enjoyed delectable Gulab Jamuns at many places in India – at Panchkuian Road in Delhi (on the way from CP to Karol Bagh) – at the inimitable Pehelwan Doodhwala at the end of Lanka in Banaras (Varanasi) – and even in a place called Dumka – in the back of the beyond – located – in what is now Jharkhand (then Bihar).

Now – among the people eating Gulab Jamun at Kailash Parbat – I see a veteran – a true connoisseur – relishing delicious piping hot soft succulent juicy Gulab Jamuns with such satisfaction – that I go to the counter – and order a plate of Gulab Jamuns myself.

I look endearingly at the hot mouth-watering Gulab Jamuns dunked in a liberal amount of thick syrup.

Sadly – I do not take a picture – since there were no smartphones those days – but – I will post a few pictures of Gulab Jamuns from the internet below – for you to drool over.

The Gulab Jamuns are nice – juicy soft and hot.

Gulab Jamuns must be eaten hot. 

The Gulab Jamuns are very soft and juicy.

I spoon a small luscious piece of the Gulab Jamun – and I place it delicately on my tongue.

I close my eyes to enhance the quality of the gustatory experience.

Whenever you want to enjoy good food – just close your eyes – focus all your attention on your tongue – and notice the feeling.

I just leave that succulent Gulab Jamun piece on my tongue for a while – and let the hot sweet viscous syrup permeate deep into my taste-buds.

Then – I gently roll my tongue – and the Gulab Jamun disintegrates.

You must never chew Gulab Jamun – just keep in on your tongue – and let it melt in your mouth.

The delicious Gulab Jamun dissolves and melts in my mouth – releasing its delicious cardamom tinged flavor – and its soothing rose fragrance within me.

I eat slowly – deliberately – eyes closed – savoring every moment – relishing the divine taste – prolonging the heavenly experience its epicurean delight of the highest order.

As I walk back home in state of supreme bliss – the lingering taste of the delicious Gulab Jamun remains within me for a long long time.

Even now as I write this – I can almost sense the delicious taste and enchanting fragrance of the heavenly Gulab Jamun. 

And my mouth begins to water!

But alas – I am in Pune right now – and I am yearning and craving for a hot syrupy juicy succulent heavenly sweet Gulab Jamun. 

Dear Reader – Do tell us about your favorite Gulab Jamun – where you get it – and how you eat it

Happy Gulab Jamun Eating



VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

This foodie article was written by me in the year 2000 and posted online earlier a number of times including at url: http://food.sulekha.com/gulab-jamun-how-to-relish-it-id433-3673-recipe.htm  and  http://creative.sulekha.com/my-favourite-luscious-gulab-jamun_329992_blog  and http://karvediat.blogspot.in/2013/05/how-to-eat-gulab-jamun.html  and http://karvediat.blogspot.in/2015/10/food-blog-how-to-eat-gulab-jamun.html etc