A popular Indian dessert like a pancake from North India, which is usually made at festivals and special occasions. A recipe for Indian dessert, the malpua is very popular in Rajasthan, Uttar Pradesh and parts of West Bengal, each with a different version of cooking. Here is a recipe that contains semolina and flour-based dough mixed with milk, fried in ghee and soaked in sugar syrup. A unique taste with a combination of perfectly balanced sugar garnished with pistachios and chopped almonds. Malpua is an improved version of the humble pua, where the pua is dipped in sugar syrup and garnished with nuts. It is often served with rabdi (thickened sweet milk) and makes a gourmet dessert.
Prep Time: 15 mins
Cook Time: 30 mins
Total Cook Time: 45 mins
Ingredients of Malpua
- 1 cup granulated white sugar, 200 grams
- 1/2 cup water, 4 oz/120 ml
- 4 green cardamoms
- few saffron strands
- 1 teaspoon lemon juice
- 1 cup maida, 132 grams
- 1/2 cup dry milk powder, 54 grams
- 1/3 cup desiccated coconut powder, 28 grams
- 1 teaspoon fennel seeds, slightly crushed
- 1 tablespoon granulated white sugar
- pinch salt
- pinch baking powder
- 1.5 cups milk
- oil or ghee, for frying, nuts, for garnishing
Also Read: Dal Bati (Teej Special)
Instructions of Malpua
Make the sugar syrup
- Make the sugar syrup by mixing 1 cup of sugar with 1/2 cup of water in a saucepan. Turn on the heat to medium, add the crushed cardamom pods and the saffron sprigs.
- Once the sugar has dissolved, reduce the heat to low, add the lemon juice and simmer the syrup for 8 to 10 minutes until it becomes sticky and reaches the consistency of a chain. Lemon juice prevents crystallization.
- To check if the syrup has reached the consistency of a chain, place a drop of syrup between your thumb and forefinger, then move your fingers away from each other, you will see a chain formation.
- That means the syrup is done. If this is difficult to understand, just make the syrup sticky and everything will be fine.
- Remove the pan from the heat.
Make the malpua
- To make the batter for the malpua, add the flour, powdered milk and desiccated coconut to a large bowl.
- Add the crushed fennel seeds, sugar, a pinch of salt and a pinch of baking powder and mix well.
- Start adding milk little by little and whisk to form a smooth paste. The dough should not have lumps.
- It should be a thick paste with a flowing consistency. Let the dough rest for 15 minutes. Heat enough oil or ghee in a large pot over medium heat.
- You do not need to immerse the entire malpua in oil. Pour a small ladle full of dough into the hot oil.
- The dough will form a single round shape, you do not need to shape it. I filled the pan with oil and added 2 tablespoons of ghee to it.
- You can fry entirely in ghee. Lower the heat to low-medium and fry the malpua until it is golden on both sides.
- When frying on one side, splash the oil on the other side with a spatula so that it is as little cooked at the same time.
- Turn over and fry completely on the other side.
- Carefully remove the malpua from the oil, drain the oil. Dip the malpua in the prepared sugar syrup (make sure the sugar syrup is hot, if it is cold, place the sugar syrup on low heat to warm it before soaking the malpua).
- Soak each side for 30 seconds.
- Remove the malpua from the sugar syrup and place on a serving plate.
- Garnish with nuts, edible silver leaf and serve hot.
- You may use khoya (dried milk solids) in place of milk powder.
- Lemon juice is added to the sugar syrup to prevent crystallization.
- You will get 8 to 9 malpuas from this batter. Remember to fry them at medium-low heat.