Malpua is traditional North Indian dish which is made on special
occasions. This is like a sweet pancake made up of maida. Malpuas are
mostly enjoyed with rabri or kheer and make a delicious dessert to enjoy
after a meal.
Preparation Time: overnight
Cooking Time: 30 minutes
Servings: makes 8 to 10 malpuas (depending on size)
Ingredients:
For malpuas:
- 2 cups wheat flour (atta)
- 1 cups milk
- 1/2 tsp green cardamom powder
- 1 tbsp fennel seeds (saunf)
- Ghee or oil for shallow frying
For sugar syrup:
- 3.5 cups water
- 2 cups sugar
- 4-5 strands of saffron (kesar)
For garnishing:
- 15-20 pistachios (chopped)
Preparation Instructions:
- Mix wheat flour and milk in a big bowl. Add milk slowly and mix well to avoid lumps. Don’t make the batter too thin. Cover it with a sieve and keep in a cool place for overnight.
- In the morning, add fennel seeds and cardamom to the batter and mix well.
- Heat oil or ghee in a pan and while oil is heating, prepare sugar syrup.
- Keep water for boiling on stove, add sugar and cook on medium flame till the sugar dissolves. Add saffron strands. Make sugar syrup of one thread consistency.
- The oil must be ready by now for deep frying. Take batter with a ladle and pour it in the hot oil forming a pancake.
- Cook on medium heat and turn it around when the colour become brown.
- Bring the colour to a nice brown shade and when done, drain the malpuas and dip them in the sugar syrup.
- Garnish with pistachios and serve with rabri.
