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: Cooking Time: Total Time: Makes 8 malpuas
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
For the sugar syrup
- 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.
- Add the rose water and switch off the flame.
- Add the saffron-milk mixture, mix well and keep aside.
How to proceed
- Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
- 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.
- Cook on both the sides, using a little ghee, till it turns golden brown in colour.
- Dip the malpua in the warm sugar syrup.
- Repeat with the remaining batter to make 7 more malpuas.
- Serve immediately garnished with almond and pistachio slivers.
|Value per malpua||% Daily Values|
|Vitamin A||78.1 mcg||2%|
|Vitamin B1 (Thiamine)||0 mg||0%|
|Vitamin B2 (Riboflavin)||0 mg||0%|
|Vitamin B3 (Niacin)||0.1 mg||1%|
|Vitamin C||0.1 mg||0%|
|Folic Acid (Vitamin B9)||0.5 mcg||0%|