Malpoura is a type of donut soaked in sweet, fruity yogurt.
INGREDIENTS:
2 1/4 cups atta (fine whole wheat flour)
1 cup powdered natural sugar (such as mishri, turbinado, etc)
1 teaspoon baking powder
1 heaping tablespoon yogurt
cold water
ghee for deep-frying
FOR THE YOGURT SAUCE:
5 cups plain yogurt, chilled
3/4 cup powdered natural sugar (same as above)
1 1/2 cups strawberries, washed, quartered, cooked and cooled, (or other fruits, see below)
PREPARATION:
1. Mix together the flour and sugar in a bowl. Add water gradually, while stirring with a wire whisk, until the mixture reaches a consistency somewhere between batter and dough. Spoon in one tablespoon of yogurt and whisk again. The finished batter should cling to a spoon. Allow to set for 15 minutes.
2. Meanwhile, heat the ghee in a wok or deep-frying pan over moderately low heat until hot but not smoking.
3. Quickly spoon out with a tablespoon scoops of batter into the ghee. Allow the cakes to inflate in the ghee. Then turn them over with a slotted spoon and fry them, turning occasionally, for about 3 to 4 minutes, or until they are light golden brown all over. Remove and drain.
Repeat until all the batter is used up.
4. Combine the yogurt and powdered sugar in a large bowl. Add the strawberries.
5. Carefully fold the fried cakes into the fruit yogurt and refrigerate, allowing the cakes to soak for about 30 minutes before serving
Serve 8.
The instruction to add one tablespoon of yogurt to the batter is very important to help make the malpouras fluffy
Make your own powdered natural sugars by grinding it in an electric spice grinder.
VARIATIONS: Stir in in a heaping cup of fruity jam into the yogurt, omitting the sugar and strawberries. Another good fruit for making malpoura is mango.