#indiansweet – Reetika Mitra https://reetikamitra.com Fooding Around Sun, 10 Aug 2025 08:38:26 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #indiansweet – Reetika Mitra https://reetikamitra.com 32 32 Fig Barfi Roll https://reetikamitra.com/sweet-nothings/fig-barfi-roll/ https://reetikamitra.com/sweet-nothings/fig-barfi-roll/#comments Sun, 10 Aug 2025 08:19:11 +0000 https://reetikamitra.com/?p=7286 I have specially crafted the Fig Barfi Roll on the occasion of Janmashtami. In case you can’t ‘fig’ure it out, the Indian term for Fig is Anjeer. This is a differentiated way in presenting an Indian dessert. It has a moist light sweetness to it. Fig is considered to be quite healthy so this is a good option. I have used Mawa in the recipe but if you cannot get your hands on to Mawa, you may safely opt to use some store bought Kalakand instead. Honestly, it tastes even better with the Kalakand. One tip on the preparation, once you roll the dessert into a log shape, remember to refrigerate it for a couple of hours before slicing into pieces. That helps keep the pieces intact and whole. This recipe looks great on the dining table and you can prepare it in advance. So, a good option for entertaining guests. The dish is dry and makes for easy serving. Go ahead and give the Fig Barfi Roll a try.

 

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Fig Barfi Roll

★★★★★ 4.8 from 150 reviews
  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 10 Mins
  • Total Time: 20 Mins
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Description

The Janmashtami Special

Ingredients

  • 2 cups good quality Dried Figs (Anjeer)
  • 1 cup Whole Milk
  • 3 tablespoons Ghee (Clarified Butter)
  • 1 cup Sugar 2 tablespoons Rose Water
  • 1 cup Mawa (can be substituted by Kalakand)
  • 1 cup mixed Nuts toasted and chopped
  • 1/4 cup Poppy Seeds toasted

Instructions

  1. Soak the dried figs in milk overnight or minimum for 4 hours. Grind to a puree with the soaked milk.
  2. In a nonstick pan add ghee over medium heat. Pour in the fig puree along with the sugar and rose water. Keep stirring continuously so the mixture doesn’t stick to the bottom of the pan. Stir until it starts forming a ball and most of the milk has evaporated and thickened (about 12-15 minutes).
  3. To test for the right consistency, take a small portion and form a ball. It should form a ball easily. Turn off heat. Pour over a plate and allow to cool.
  4. Meanwhile, add the toasted and finely chopped nuts to the mawa or kalakand. Mix to incorporate until well combined. Make it into a log shape and set it
  5. On a sheet of butter or parchment paper, roll out the fig mixture to a square, about 1/4-inch thick.
  6. Now, keep the mawa (or kalakand) log in the middle and wrap the flattened fig around it with the help of the parchment paper. Once its rolled into a larger sized log, gently roll it over the poppy seeds. Wrap tightly and refrigerate for 1-2 hour. Slice and serve.

Notes

It is recommended to smear the knife with a little oil while cutting the Barfi Roll, to avoid the fig mix sticking onto your knife.

Nutrition

  • Serving Size: 10

 

 

]]> https://reetikamitra.com/sweet-nothings/fig-barfi-roll/feed/ 10689 Malpua https://reetikamitra.com/sweet-nothings/malpua/ https://reetikamitra.com/sweet-nothings/malpua/#comments Sun, 16 Jan 2022 11:38:38 +0000 https://reetikamitra.com/?p=3474 These are traditional Indian fried pancakes soaked in sugar syrup are a household name. Brings back childhood memories. Growing up in a Bengali joint family, I can fondly remember the numerous occasions my Jethima (Aunt) would sit us down and make us sample her delectable Malpua. I could never get enough. Malpua are often associated with numerous festivals in India like Sankranti, Holi, Navratri to name a few and is common in households across the country. There are quite a few variations of the Malpua depending on the palate and region. For example, the malpua can be thick and fluffy or thin and crispy. There are certain variations in the ingredients used as well. My ideal Malpua is one that is crisp on the edges and soft in the centre. The malpua can be served either soaked in sugar syrup or in a more elaborate fashion along with Rabri and mixed slivered nuts. This is the time of year when one has access to liquid date jaggery and that’s what I have used in my recipe for the batter as well as for the topping. Once made the Malpua can be stored for 4-5 days so one can make it in bulk and enjoy with family and guests. Happy Fooding Around.

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Malpua

★★★★★ 4.9 from 107 reviews
  • Author: Reetika Mitra
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12
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Description

Traditional Indian Sweet Pancakes

Ingredients

Ingredients for Malpua:

  • 1 cup All Purpose Flour (Maida)
  • ½ cup Semolina (Sooji)
  • 1 cup Milk
  • 1/3rd cup Sugar (I have used 1/3rd cup Nolen Jaggery Gur – Liquid Date Jaggery)
  • 1/3rd cup Milk powder (you may replace this with grated Mawa or Khoya)
  • 1/3rd cup Coconut powder or finely grated Coconut
  • 1 Tsp Fennel Seed (Saunf)
  • ½ Tsp Cardamom powder
  • Oil for frying ( you may also use Ghee or clarified butter for that extra flavour)
  • Some Pistachio slivers and chopped Almonds to decorate

Ingredients for the Sugar Syrup:

  • 1 cups Water
  • 1/3rd to ½ cup Sugar (Depending on your sweet intake)
  • 1 Tbsp Lemon Juice
  • A few strands of Saffron (Kesar) – Optional
  • 2 –3 Green Cardamoms (Optional)

Instructions

Instruction for the Malpua Batter:

  1. Place warm milk in a large bowl and mix together with the milk powder or mawa.
  2. Mix thoroughly before adding the flour, sugar (or jaggery), fennel seed, cardamom powder and coconut powder.
  3. Whisk together to make a smooth batter, which is neither too thick nor too runny.
  4. Use more milk if required to get the right kind of consistency. If the batter is too thin, the batter will spread a lot once poured over the pan, making thin Malpua. On the other hand, if the batter is a thick one, it will make dense and thick Malpua.
  5. You if like your Malpua to be fluffy you may beat the batter with the help of a whisk or a fork for a few minutes.
  6. Keep aside the batter for 30 mins. In the meantime make the sugar syrup. If you have time at hand keep the batter aside for 3 -4 hours.

Instruction for the Sugar Syrup:

  1. Add the water and sugar to a pan over medium heat. Also add the green cardamoms, if you are using any. Dissolve the sugar and boil the sugar syrup until it turns sticky and somewhat thick in consistency.
  2. To prevent crystallization add 1 tbsp of lemon juice. I have also added a few strands of Saffron, but that is totally optional.

Instruction for Making the Malpua :

  1. To make the Malpua heat oil or ghee in a heavy bottom pan. When hot pour one ladle full of batter in the centre of the pan. The batter will spread by itself depending on its consistency. Fry till golden brown before flipping sides.
  2. You might want to add some more milk if you want more thin Malpua.
  3. Drain and take off the Malpua from the pan and add it directly to the syrup. It’s a good idea to stir the sugar syrup once before transferring the fried Malpua.
  4. You can remove them immediately after dipping them in the syrup or else you may even soak them for 10 mins or so if your Malpuas are thick.
  5. Arrange them in a plate or platter. Garnish with some pistachio slivers and chopped almonds. You may even serve them with some Rabdi .

Nutrition

  • Serving Size: 6
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