Malpua

25-10-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Malpua Batter

1 cup all-purpose flour (maida)

1/4 cup semolina (sooji)

1/4 cup milk powder (optional for richness)

1 cup milk

2 tbsp yogurt

1/4 tsp fennel seeds (saunf), crushed

1/4 tsp cardamom powder

1 tsp sugar

A pinch of saffron strands (optional)

For the Sugar Syrup

1 cup sugar

1/2 cup water

A few saffron strands

1/4 tsp cardamom powder

For Frying

Ghee (clarified butter) or oil

For Garnishing

Chopped pistachios and almonds

A sprinkle of cardamom powder

Instructions:

Prepare the Malpua Batter

Combine Dry Ingredients: In a large mixing bowl, combine all-purpose flour, semolina, milk powder, crushed fennel seeds, and cardamom powder.

Add Wet Ingredients: Gradually add milk, yogurt, and saffron strands, whisking to make a smooth, thick batter. Adjust milk to get a pancake-batter-like consistency.

Rest the Batter: Cover and let the batter rest for at least 30 minutes to allow the flavors to blend.

Prepare the Sugar Syrup

Mix and Boil: In a saucepan, combine sugar, water, saffron strands, and cardamom powder. Stir over medium heat until sugar dissolves.

Achieve One-String Consistency: Let it simmer for about 5-6 minutes until it reaches a single-string consistency. Set aside and keep it warm.

Fry the Malpua

Heat Ghee/Oil: In a frying pan, heat ghee or oil on medium heat.

Pour Batter: Take a ladleful of batter and pour it into the hot ghee, spreading it slightly to form a round shape.

Fry Until Golden: Fry each Malpua until the edges turn golden brown and crisp, flipping once to cook both sides evenly. Remove and drain excess oil on a paper towel.

Dip in Sugar Syrup

Soak the Malpua: While still warm, dip each Malpua in the sugar syrup for about 20-30 seconds. Allow it to soak slightly, then transfer to a plate.

Serving

Arrange the Malpua on a serving platter, garnish with chopped pistachios and almonds, and dust with a bit of cardamom powder. For a richer experience, serve with a side of thickened milk (rabri).

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