Kheer-Narkel Malpoa (Dumplings with coconut and milk solids in syrup)

Ingredients:

• All purpose flour(maida) – 1 cup
• Semolina (sooji) – ¼ cup
• Khoya (milk solids)– ¼ cup grated
• Coconut – ¼ cup grated
• Milk – ½ cup (warm)
• Sugar – ½ cup (for the malpoa-s)
• Sugar – more for the syrup
• Ghee for frying the malpoa-s
• Cardamom pods – 5 or 6
• Fennel seeds – ½ tbsp.

Method:

• Mix the flour and the semolina along with warm milk.
• Blend in the khoya, coconut and the fennel seeds.
• Add the sugar.
• Make sure that the above mixture is smooth in texture and no lumps are left behind. The consistency should be medium. Add more milk or water if needed. Keep aside.
• In a deep vessel, heat water and sugar in a proportion of 2:1 (water:sugar).
• Crush the cardamom pods and add them to the syrup.
• Bring the syrup to a rolling boil and after 2 minutes turn the heat down to the lowest setting.
• Heat the ghee in another pan.
• Take 1 to 2 tablespoon of the mixture and pour into the hot oil. Again the size of the malpoa is to one’s discretion. I like mine around 3 or 4 inches in diameter.
• Once one side is cooked, turn them over to the other side.
• Once they are dark brown on both sides, take them out from the ghee and drain them in the paper towel.
• When still hot dip the drained malpoa-s in the sugar syrup.
• Keep them there for a minute or two.
• Take them out into a shallow tray.
• Repeat the above process for the entire mixture. Pour the remaining syrup just to cover the malpoa-s.
• Keep the malpoa-s for a period of 3 to 4 hours before serving.
• Enjoy!!

Notes:

• Traditionally another simple and more popular version of this is by using ripe bananas instead of khoya or coconut. Using khoya makes it richer in taste.
• You could also use plain canola or vegetable oil as a substitute for ghee.