March 22 2016, 17.55 PM IST || Pocket News Alert
Chandigarh, March 22,2016: Nutrela, flagship brand of Ruchi Soya Industries Limited, known for promoting Healthy Eating for more than two decades now shares delicacies which you can enjoy this Holi without any guilt.
Nutrela Stuffed Malpua
Nutrela a brand synonyms with health and wellness brings you a host of healthy, nutritious and delectable desserts recipes which one can relish this Holi.
Nutrela, derived from the word ‘Nutrition’, was created on a plane journey and was appropriately picked because it has the values of Nutrition and Health. Nutrela has over 30 years of heritage and has been looking after health and nutrition of Indian families. Today, Nutrela is a synonymous with soya and health.
As far as the nutrients are concerned, Nutrela Soya Food provides you with more than double the benefits of proteins when compared to other foods such as meat, eggs, wheat and milk thereby making it a perfect solution for all your health and protein requirements.
NutrelaSoya Kheer
Ingredients
• 1½ cups treated* Nutrela High Protein Soya Granules
• ½ tsp of cardamom powder
• ½ tsp of nutmeg powder
• 1 tbsp wheat flour
• 4 tbsp milk
• 3 cups full-cream milk
• 6 tbsp sugar
• 1 tbsp oil
• Nuts to garnish
Method
• First take treated* Nutrela Soya Granules in a bowl.
• Add cardamom & nutmeg powder and keep this mixture aside for 10 mins.
• Now heat oil in a pan and cook the mixture well, but do not turn it brown.
• Then add milk & boil till granules are soft, add sugar to this & simmer for 5 minutes.
• Then add wheat flour mixed with milk and boil for few minutes, till desired thickness is obtained.
• Now garnish with nuts and serve Nutrela Soya Kheer.
Nutrela Soya Gujia
Ingredients:
For gujia dough:
• 1/2 cup - refined Wheat flour
• 3 tsp - ghee,
• Cold water (as required to make a stiff dough)
For filling:
• 30 gms – Nutrela Soya granules (cooked untill completely soft then squeezed dry to remove all the liquid )
• 30 gms - khoya (crumbled)
• 10 gms - semolina, roasted
• 2 tsp - desiccated Coconut (dry roasted in pan)
• 1 tsps of elaichi/badam/pista powder
• 1 tsp - chopped nuts & dry fruits like kishmis
• 3 tsp - Sugar
Method:
• Take maida in a plate, add 2tsps melted ghee and mix lightly with fingertips.
• Add water, a little at a time to ensure uniform hydration. Make stiff dough.
• Prepare the filling by sauteeing khoya, Nutrela Soya granules in 1 tsp of ghee for a few minutes. Turn off the flame and add the roasted semolina, desiccated coconut and chopped nuts and elaichibadampista powder.
• Mix well, add sugar.
• Make 6 little balls out of the dough and roll into small thin rounds (puri).
• Divide filling into 6 equal portions.
• Add one portion of khoya mixture in the center of each puri.
• Moisten the edges with a little water and fold into a semi-circle.
• Press the edges together firmly. Crimp the edges by hand or use a gujia or a karanjimould.
• Deep fry to a golden colour on very slow heat. It takes about 3-4 minutes.
• Enjoy delicious power packed gujia
NutrelaStuffed Malpua Roll
Ingredients:
forMalpua batter and syrup
• 2 cups Milk
• 1 cup Mawa
• 1 cup maida
• Sugar 2 cups
• Seed of 5 green cardamom finely ground,
• 3 tp 4 pepper coarsely ground
• 2 gms fennel seeds coarsely ground
• Saffron strands and badampista powder coarsely ground
• Ghee - for shallow pan frying
Sweet soya stuffing:
• 50 gms of Nutrelasoya
• 50 gms of shredded coconut
• 30 mls of rose syrup
• 50 gms. Chopped fruits and nuts
• 2 tsp of elaichi, badam -pista powder
• 2 tsp of ghee
• 25 gms of mawa
Method:
formalpua batter
• Takemawa and grate it into a bowl of slightly warmed milk
• Add maida and continue stirring until smooth; ensure that no lumps are formed, continue adding milk as required so that you have a light 'dosa batter' like consistency .
• Keep aside for at least 30 minutes.
stuffing
• Take Nutrela Soya and the coconut and sautee it in a little ghee over slow fire until you get the aroma,
• Add rose syrup, and elaichi, badam-pista powder and chopped dry fruits and nuts andmawa. Mix well.
• Allow it to cool.
sugar syrup
• Take water and sugar and boil it on slow flame until the sugar dissolves.
• Continue boiling it for a few minutes, until you get a sugar syrup of one string consistency (that is when you take a drop of sugar syrup and hold it between two fingers and stretch it you will get a single thread consistency)
• Now add all the flavourings to the sugar syrup and let the syrup cool.
to make malpua
• Melt ghee in fry pan and keep it on medium heat.
• Drop the malpua batter into the pan in the shape of a small puri, let it fry and turnover when it turns golden brown and the edges get frayed.
• Dip the malpua into the syrup, for a little while, and then transfer into a plate.
• Fill the soya stuffing and roll it, or just turn it over into a half round.
• Serve immediately and enjoy.
NB:For another variant --- Stuffed Malpua;
Make the batter like 'puri dough' by reducing the milk, then roll it into a puri and stuff the sweet soya mixture, like how you make a stuff puri , and deep fry it in ghee until golden brown ,then dunk it into flavoured sugar syrup,remove from the syrup garnish it with sliced pistachios and serve hot.
