Crispy Makhan Bada Recipe: A Traditional Rajasthani Sweet
1 hour 10 minutes
842 reads
About Crispy Makhan Bada Recipe: A Traditional Rajasthani Sweet
Celebrate the rich culinary heritage of Rajasthan with this delectable Makhan Bada recipe! This recipe, my 50th on Plattershare, marks a special milestone and shares a beloved traditional sweet. Get ready to indulge in the crispy, melt-in-your-mouth delight of Makhan Bada.These golden-brown fritters are soaked in a fragrant sugar syrup, creating a perfect balance of textures and flavors. The simple yet elegant process results in a sweet treat that's perfect for any occasion, from festive gatherings to everyday indulgence. Prepare to be transported to the vibrant streets of Rajasthan with each bite!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
For the Makhan Bada
- 1 cup All-Purpose Flour maida
- 1/3 cup Ghee for the dough and frying
- 2 tbsp Yogurt
- 1 tsp Baking Powder
- 1/4 tsp Salt
For the Sugar Syrup
- 1 cup Sugar granulated
- 1/2 cup Water
- 1/4 tsp Cardamom Powder
For Garnishing
- 2 tbsp Pistachios finely chopped
Instructions
Prepare the Dough
- In a large bowl, combine all-purpose flour, 1/3 cup ghee, baking powder, and salt. Mix well using your hands until the mixture resembles breadcrumbs. Add yogurt and gently knead to form a soft, pliable dough, similar in consistency to roti dough. Do not add any extra water. Let the dough rest for 10-15 minutes.
Make the Sugar Syrup
- In a saucepan, combine sugar, water, and cardamom powder. Cook over medium heat, stirring occasionally, until a thick, one-thread consistency syrup forms.
Shape and Fry the Makhan Bada
- Divide the rested dough into small, equal-sized portions (about the size of a small lemon). Roll each portion into a smooth ball. Gently flatten each ball slightly using your fingers.
- Heat the remaining ghee in a deep kadai (wok or frying pan) over medium heat. Carefully place the flattened dough balls into the hot ghee. Fry until they turn a beautiful golden brown and become crispy. This will take about 2-3 minutes per side.
Soak and Serve
- Remove the fried Makhan Bada and place them on a plate lined with absorbent paper to drain excess oil. Gently soak the fried balls in the prepared sugar syrup for at least 30 minutes. Serve warm, garnished with finely chopped pistachios.
Recipe Notes
Expert Tips for Perfect Makhan Bada:
- For extra crispy Makhan Bada, ensure the ghee is hot enough before frying.
- Don't overcrowd the pan while frying; fry in batches to maintain even heat distribution.
- Adjust the sugar syrup consistency to your preference. For a thicker syrup, simmer longer.
- Serve immediately for the best taste and texture. Leftovers can be stored in an airtight container at room temperature for a couple of days.
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Recipe Nutrition
Calories: 160kcalCarbohydrates: 34gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 2mgSodium: 19mgPotassium: 33mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg
Aarti Sharma
Articles: 81
6 Comments
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This is delightful! Thanks for the recipe.
This looks amazing! Thanks for sharing.
This is amazing! Excited to make it.
Looks so incredible! Thank you for sharing.
Thank you Aarti….congratulations on posting your 50th recipe. I am so happy. We will wait for the day when it crosses 500 :))
Looks so delectable! Thanks for posting.