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Easy Malpua Recipe: Indian Sweet Dishes

By on September 4, 2015
Easy Malpua Recipe

malpua-recipe
Easy Malpua Recipe: Indian Sweet Dishes (Holi Recipes)

Ingredients;

  1. Plain Flour – 1 cup (maida)
  2. Mawa – 1/2 cup (unsweetened khoya) a little less than half cup will also do
  3. Saunf powder – 1/4 tsp (optional)
  4. Cardamom powder – 1/2 tsp
  5. Salt – pinch
  6. Sugar – 1 tbsp
  7. Milk – 2 cups
  8. Ghee – 1/2 cup for frying (you can use oil also)
  9. Pistachios – fistful, sliced
  10. Almonds – 8-10, blanched, peeled and slivered
  11. Saffron – 7-8 strands
  12. For sugar syrup:
  13. Sugar – 3/4 cup
  14. Water – 1/3 cup
  15. Cardamom powder – 1/4 tsp
  16. Saffron – 4 strands

Method;

  • Bring the milk to a boil and simmer till it reduces to 1 1/2 cups.
  • Turn off flame and allow to cool to luke warm temperature.
  • In a bowl, add khoya and half of the boiled milk and mix till it is smooth.
  • Add cardamom powder, saunf powder, sugar, salt and few strands of saffron and mix well.
  • Add half of the flour and mix well till there are no lumps.
  • Add the remaining flour and mix well.
  • Slowly add the milk till it forms a smooth flowing batter as shown in the picture above.
  • Keep mixing the mixture for 3-4 mts and set aside till you make the sugar syrup.
  • To prepare sugar syrup, add sugar and water in a stainless steel vessel and allow the sugar to melt .
  • Simmer the sugar syrup for 10-12 mts on low medium flame.
  • Add cardamom powder and turn off heat. Set aside.
  • Heat ghee in a small vessel or pan on low medium flame for 3-4 mts.
  • Pour a small ladle full of batter in the center of the pan without spreading it.
  • The batter will spread on its own.
  • Do not try to touch the pancake till it starts to turn golden along the edges.
  • It will slowly get immersed in the ghee and cook on medium flame till the sides are golden brown.
  • Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown.
  • Use a slotted spoon to drain the Malpua and place it in the sugar syrup immediately.
  • Fully immerse the Malpua in the sugar syrup and let it sit for half a minute.
  • Remove with a slotted spoon such that the sugar syrup drains off the Malpua and then place it on a serving plate.
  • At the time of serving, place malpua on a serving plate.
  • Spoon some rabri on top of the malpua and garnish with chopped pistachios and almond slivers.

Tips:

  • If more milk is required to make the malpua batter, do add more, add milk as required for a flowing batter.
  • If the batter has become too thin, you add a few tbsps of flour to thicken it.
  • If making a large batch, use a wide heavy bottomed vessel and you can fry 5-6 malpuas at a time.
  • You can use oil to deep fry the Malpuas.
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