Malpua Recipe ( Indian Dessert)

Like Rasgulla in Bengal and Mysore Pak in the South , Malpua is an evergreen hit in the northern parts of the country.

Whether it is Holi , a wedding or a party, the dessert counter would be incomplete without these warm, deep-fried and syrup-coated flour discs, which are best had with a topping of rich and spicy rabadi .

We have modified the traditional recipe ever so slightly here, to prepare it with minimal oil in a tava instead of deep-frying it; and you will be surprised to note that they are as soft and succulent as the original!

Preparation Time: 10 mins   
Cooking Time: 20 mins   
Total Time: 30 mins     
Makes 8 malpuas

Ingredients

4 tbsp plain flour (maida)
1/2 cup fresh cream
ghee for greasing and cooking

For The Sugar Syrup
3/4 cup sugar
2 tsp rose water
2 pinches saffron (kesar) strands dissolved in 2 tsp milk

For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers

Method

For the sugar syrup

1. Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup it of 1 thread consistency.
2. Add the rose water and switch off the flame.
3. Add the saffron-milk mixture, mix well and keep aside.

How to proceed

1. Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
2. Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3”) diameter circle.
3. Cook on both the sides, using a little ghee, till it turns golden brown in colour.
4. Dip the malpua in the warm sugar syrup.
5. Repeat with the remaining batter to make 7 more malpuas.
6. Serve immediately garnished with almond and pistachio slivers.

Nutrition Value