Malpua is an Indian sweet dish that is basically a sugar syrup soaked pancake prepared from a batter of flour, milk and cardamom. These pancakes are usually fried in ghee till crisp along the edges, soaked in sugar syrup, garnished with pistachios and served warm with a topping of Rabri aka rich thickened milk. There are many variations of Malpua based on the region it is prepared.
Recipe Type Veg.
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
Ingredients: for sugar syrup
Ingredients: for rabdi
- 1.25 litres milk, 5 cups
- 2.5 to 3 tbsp sugar or add as required
- 6 cardamoms, crushed or ½ tsp cardamom powder
- 2 pinches of saffron strands/kesar
- 1 tsp rose water or kewra water
- 2 tbsp almonds and 2 tbsp pistachios, blanched and sliced
Procedure:
- Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency.
- Reserve thirty grams of sugar and make one-string sugar syrup with the rest of the sugar. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
- Cool the reduced milk and add refined flour and the reserved sugar.
- Mix well and make a batter of pouring consistency using a little milk if required. Keep aside for three hours.
- Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and turn over.
- When both sides are properly done, drain and immerse in the sugar syrup. Serve warm.
Enjoy!