This bread malpua is a riff on this classic dessert which cuts the step of making the batter and instead uses pre-made bread as the fluffy base. Using fluffy white bread instead of batter eliminates the need for deep frying and eggs. Traditionally, malpua is circular, but I find it easier to cut the bread into squares; hence the shape of bread malpua in this recipe.
Ingredients for instant khoya topping
Traditionally, khoya is made by slowly stirring whole milk until it condenses into a thick and creamy condensed milk. Making khoya from scratch is pretty time consuming and error prone. My bread malpua recipe has an accompanying quick and creamy khoya topping that puts it over the top! So for this recipe, we take a shortcut that results in a similar taste without taking so much time. The khoya topping adds a salty and creamy contrast to the crunchy and sweet bread. Here are my tips for making a quick khoya topping:
Milk Powder - Low fat milk powder will work for this but for a richer taste, use whole milk powder. The milk powder gives the iconic milky taste of khoya. Whole Milk Ricotta - A rich and creamy cheese that simulates the creaminess of khoya. You can also substitute marscapone for ricotta. Sugar - Adds the sweetness to the instant khoya. Salt
If you want to make more of a rabri, a sweetened version of khoya, you can mix saffron, a pinch of cardamom powder, and increase the sugar to create a rabri topping.
Tips for making bread malpua
Cutting bread malpua into squares instead of circles saves time. Be patient and toast the bread squares thoroughly to ensure they stay crispy once dunked in syrup. Use ample ghee to toast the bread malpua not only for the taste but also to help brown the bread. Make sure that the syrup is a thick consistency that leaves a thin coating on the back of the spoon. A thin syrup will contain too much water and make the malpua soggy. This is why the recipe calls for a syrup with a higher ratio of sugar to water. Make sure the syrup is at maximum 110F. Any hotter and the bread has a risk of dissolving in the syrup. Quickly dip the malpua in syrup using tongs. Don’t allow the malpua to sit in the syrup or else it will become soggy. Ensure that the khoya and is room temperature so it is easy to spread on top. Sprinkle roasted and salted pistachios on top for a salty crunch.
Storage tips for bread malpua
Make ahead: Syrup: The syrup for the malpua can be made up to a week ahead and stored at room temp or in the fridge. Add a bit of lemon juice if you plan on storing the syrup for a long period of time as it prevents crystallization of sugar. However, if the syrup does crystalize, add a tablespoon of water at a time to the syrup and reheat on medium-low temperature until it becomes liquidy. Khoya/Mawa: The khoya and mawa can be frozen for 1+ months or stored in the fridge for up to 3 days. Simply thaw and loosen khoya by mixing in 1 teaspoon of warm milk at a time until it becomes a frosting consistency. If making for a party, toast and soak the bread on the day of the event for the best texture. Bread malpua is best eaten within 1-2 days of making it. It needs to be stored in the fridge as soon as the mawa is added as a topping. The bread will become stale and lose its crunch the longer it stays in the fridge.
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