The traditional recipe of Malpua needs overnight fermentation of batter and it is deep fried.
My version is an instant one, it tastes just the same.
Let’s get on to the recipe
Ingredients
Whole Wheat Flour (Aata) : 1/2 cup
All Purpose Flour (Maida) : 1/2 cup
Castor Sugar / Crushed Sugar : 3 tsp
Cardamom Powder : 1/2 tsp
Khoya : 1/2 cup
Milk Powder : 1/2 cup
Milk : 1/2 cup
Fennel Seeds (Saunf) : 1 tsp
Water as required
Ghee for frying
Sugar Syrup
Water : 1 1/2 cup
Sugar : 1 cup
Cardamom Powder : 1/4 tsp
Kesar : few strips
Fennel Seed : 1 tsp
Method
• Add Cardamom powder, fennel seeds and milk in it.
• Gradually add water to make a smooth batter, like the custard batter or pakora batter.
• Add khoya and mix again.
• Rest the batter for 10 minutes at room temperature.
• If the batter is thick, add more water. It should be of flowing consistency like that of pakora batter.
• Now heat ghee on a flat pan, Pour a deep ladle full of batter in hot oil, and spread it to make pancake about 4” in diameter.
• Let it cook on medium flame, turn the side and fry till it is lightly golden brown.
• Immediately soak the fried Malpua in hot sugar syrup for 10 seconds.
• Serve them hot or cold with rabri.
Sugar Syrup
• Boil water, sugar, cardamom, fennel seeds and kesar for 5-6 minutes on high flame.
* if you want to prepare Malpua without sugar syrup, then add 1 cup castor sugar in the batter.
* Recipe link for Rabri below
https://rendezvousgalaxy.home.blog/2020/07/07/saawan-special-rabri/
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