This Holi, satiate sweet cravings with oats and multigrain Malpua rollups

NEW DELHI: Indulge in healthy sweet treats during Holi celebrations this year. This Malpua rollups dessert has the goodness of oats and benefits of multigrain.
The dessert recipes by chef David Edward Raj, Managing Partner - Culinary Development and Innovation at Elior India, is sure to impress your guests on the festival of colours.

OATS MALPUA ROLLUPS WITH MULTIGRAIN COCONUT JAGGERY STUFFING

Ingredients:
Semolina: 40 gms
Oat flour: 80 gms
Wheat flour: 20 gms
Milk: 120 ml
Oil: 100 ml
Desiccated coconut: 40 gms
Jaggery: 40 gms
Almonds: 20 gms
Cashew: 20 gms
Oats: 20 gms
Multigrain seed mix: 10 gms
Khoya: 20 gms
Cardamom powder: 2 gms
Sugar: 500 gms

Method:
- Heat pan on low flame. Dry roast the desiccated coconut for 2 minutes
- Add the jaggery to it and mix well
- Keep mixing the two ingredients; jaggery will take some time to melt
- Once you notice that the coconut and jaggery mixture is not sticking to the pan, add khoya to it
- Stir it continuously for 2 – 3 minutes, Add cardamom, multigrain seed mix and dry fruits
- Mix the dry fruits and turn off the flame
- Transfer it to a wide plate and let it cool

For sugar syrup
- In a pan mix water & sugar together
- Boil till syrup reaches two string consistency

For Malpua
- Take oat flour, semolina, and wheat flour in a bowl. Mix well
- Slowly, add milk to the above mixture and keep mixing it. It should not have lumps in it
- Keep the mixture aside for half an hour
- Heat oil in a non-stick pan
- Pour a ladle or spoon full of batter on the pan, spreading it evenly. It should look like a small dosa
- Once the crepe turns pale golden, flip it to cook the other side
- Take 1-2 tbsp of the filling in your palm; place it lengthwise in the centre of the Malpua and cover it with the edges
- Press it gently with a spatula to give it a shape of a frankie
- Serve warm or cold