Best Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe Recipe

To begin making the Shakarkandi Malpua preparation guide, first we need to skin and heat to boiling point the sugary potato.

After it gets cold, mash the sugary potato with a masher or with hand. In a big dish, mix in mashed potato, dairy liquid dusting seasoning, all purpose baking flour, granulated sugar, sooji, fennel seeds, cardamom dusting seasoning and make a creamy thick paste, thicker than normal malpua paste, otherwise it will break while frying.

 mix in more dairy liquid if necessary.

Rest it for 20 mins.Meanwhile make the granulated sugar syrup.

In a saucepan, mix in 1 cup granulated sugar with 1 cup of moisture and let it heat to boiling point until granulated sugar dissolved completely.

After the granulated sugar dissolves, give it a swirl around and heat to boiling point for more 5 mins.After 5 mins, mix in rose moisture and give it a swirl around.toasty fat in a frying wok and mix in 1 ladle full of Shakarkandi Malpua paste giving it a round shape.Let the Shakarkandi Malpua shallow 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 granulated sugar syrup.Dip the Shakarkandi Malpua in granulated sugar syrup for 5 mins then transfer into another dish. Make the other malpuas following the same process. Place the Shakarkandi Malpua in a serving dish and top it with diced pistachios on top.

These malpuas can be stored in freezer for 5 days.

Whenever you want to eat, you can toasty it and dish up. dish up Shakarkandi Malpua preparation guide as a dessert on a special ocassion after a soulful meal of Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain Puri, Kale Chane Ki Sabzi, Boondi Raita and Satvik Carrot Sprout Salad.