Malpua | Malpua Recipe | How to make Malpua at home - by foodogger

                                       Malpua | Malpua Recipe

Malpua is a customary Indian sweet of improved flapjacks. However, they are very not quite the same as your ordinary flapjacks. Fleecy and firm at the edges these cardamom and fennel scented flapjacks are covered with sugar syrup, finished off with nuts, and at times presented with thickened improved milk - which we call rabri.

There are numerous malpua varieties that you will find across different pieces of India. A few plans have natural products like squashed banana, mango mash, or ground coconut added to the player.

Making malpua formula at home can be an extremely tedious undertaking; numerous plans require the hitter to be aged for the time being. In my feathery adaptation of this wonderful Indian sweet, I have selected to preclude the long aging time and supplant it with some raising.

Accordingly, this yummy formula can be made in a little more than 60 minutes. Malpua has a slight tang to them as the hitter is either aged or made with curd (yogurt).

The strategy for settling on malpua for the most part decisions for profound browning the hotcakes in ghee. While I adhered to ghee due to its high smoke point and nutty flavor, I selected to shallow fry the flapjacks all things considered, which needs undeniably less fat.

When you have a go at making my basic formula for fast malpua, I'm genuinely sure you'll become hopelessly enamored with this pastry. Presently we should get to the kitchen!

INGREDIENTS

Malpua:-

1. 1⁄2 cup maida (all-purpose flour)
2. 1⁄4 cup semolina (sooji)
3. 1⁄4 cup sugar
4. 240 ml milk, full cream, or whole milk (about 1 cup)

Sugar Syrup / Chasni:-

1. 1 cup sugar         
2. 2 green cardamom pods, lightly crushed 
3. ghee, for shallow frying 1 large pinch saffron, soaked in 2 tablespoons warm milk.

COOKING METHOD

1. Make malpua batter: sieve all-purpose flour (maida) into a mixing bowl. Add semolina (sooji) and sugar and whisk to mix. Pour in milk, a little bit at a time, whisking with each addition. Stop when you have a batter that is of pouring consistency. You will probably be left with a couple of tablespoons of milk. Set the batter aside for 30 minutes.
    
2. In the meanwhile, make the sugar syrup (chasni): place a saucepan on medium heat and pour in ½ cup plus 2 tablespoons water. Tip in sugar and stir till the sugar is dissolved completely and the syrup starts to thicken, 3 to 4 minutes. Toss in green cardamom pods and stir for another minute. Remove sugar syrup (chasni) from heat and reserve.
    
3. Pour ghee into a heavy frying pan over high heat. While the ghee heats up, check the batter. It will probably have thickened further – add about 2 tablespoons or a bit more milk to thin the batter down to an easy pouring consistency.
          
4. Once the ghee is hot, scoop up 3 to 4 tablespoons of batter in a ladle or small cup and carefully but quickly pour it onto the center of the frying pan in one spot. The batter will spread out to form about a 4-inch malpua. Use the spatula to push some ghee onto the upper side of the malpua. Fry till the edges turn golden brown, about 1 minute, then flip over with a spatula and fry the other side for another 30 seconds. Adjust the heat as needed if the ghee gets too hot. Remove with a slotted spatula, allowing the ghee to drain, and then place directly in the reserved sugar syrup (chasni). While the first malpua is soaking in the sugar syrup, fry the second malpua, then repeat for the remaining batter. This should yield about 7 malpuas. Dip each malpua in sugar syrup (chasni) for 3 to 4 minutes, turning to ensure both sides soak in the syrup evenly.
5. Garnish with milk-soaked saffron and serve hot. You can eat malpua on its own or accompanied with rabri or ice cream

 

1. Yield: 7 malpuas
   Serves: 4
   Prep Time: 5 minutes plus 30 minutes batter resting time
   Cook Time: 29 minutes