Malpua

I have such a sweet tooth that sometimes I just need to eat a malpua. It is one of the finest sweets if cooked properly. At the same time this easy to cook as well. So here goes the recipe of warm sweet tasty Indian sweet:

Ingredients: For malpua batter:

  • 1 cup all purpose flour/maida, 125 grams
  • 1 tsp fennel seeds/saunf, kept whole or crushed
  • 3 to 4 cardamoms/elaichi, crushed or ⅓ tsp cardamom powder
  • 3 pinches baking soda or ⅛ tsp baking soda
  • ½ cup water, 125 ml or add as required
  • 3 tbsp khoya/mawa/evaporated milk, about 50 grams or 3 tbsp whole milk powder
  • 3 tbsp curd/yogurt/dahi
  • 3 tbsp ghee/clarified butter for frying
  • For sugar syrup:
  • ½ cup sugar
  • ¼ cup water

Recipe

1 Preparation of Batter and garnishing:

  1. In a mixing bowl take 1 cup all purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. Mix the dry ingredients well.
  2. Add 3 tbsp khoya and 3 tbsp curd/yogurt. Please use fresh yogurt.
  3. Add ½ cup water and begin to stir to a thick flowing batter without lumps.
  4. Allow the batter to rest for 30 minutes. Meanwhile when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes, then peel and slice them.
    1. 2 Preparation of malpua and sugar syrup:

      1. Heat ½ cup sugar and ¼ cup water on a low flame simmer this mixture till the sugar melts and you obtain a ½ inch string or 1 string consistency in the sugar syrup.
      2. Heat ghee in a pan or griddle. When the ghee is heating up add 3 pinches soda or ⅛ tsp baking soda to the malpua batter, mix very well.
      3. Lower the flame, take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon in a round shape. Make 2 to 4 malpuas depending on the size of the pan
      4. Fry on a low to medium till crisp and golden flipping the malpuas a couple of times, drain them on paper towels.
      5. Immediately place them in the warm sugar syrup, gently coat the malpuas with the sugar syrup with a spoon or small tongs.
      6. Immediately remove them and place them in a serving tray or plate, prepare all malpuas this way and coat them with the sugar syrup.
      7. Garnish with the chopped almonds and pistachios, serve the malpua. You may also eat malpua with rabri (condensed milk sweet with dry fruits)