Sweet pancakes in sugar syrup ‘ MALPUA
An Indian traditional sweet malpua . A very tasty yet easy step by step recipe of this delectable sweet. This sweet desire is so tasty and tempting that I am sure you will love it..
There is no denying the fact, that desserts give a befitting end to any meal. And Indians? We have a penchant for sweets, no doubt. Not only are desserts part of our staple fare, but they are also offered in our places of worship. Be it the khada prasad at Gurudwaras or the boondi ladoos served at temples, desserts form an integral part of our sacred offerings. And by and large, all Indian desserts use sugar, milk and khoya as staple ingredients. some of the famous indian sweets are..
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Malpua is a delicious recipe soaked in sugar syrup and it’s worth indulging. Here’s a simple way of preparing this dish at home by following some very easy and simple steps. Take a bowl and mix together khoya, maida and sooji or semolina. Next, add cardamom powder and mix well once again. Use some water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for few minutes. Take a small bowl and soak saffron in water to make saffron water.
Now, heat oil in a pan over low flame. When the Ghee is hot enough, pour a ladleful of the mixture and spread evenly. Keep the flame low and cook until the malpua is golden from both sides. Remove the cooked malpua and drain the excess oil. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios, saffron water and rabri. Serve immediately.serving malpua’s with rabri is also a superb idea. Follow the step by step recipe.
MALPUA’Course: Festival Recipes, INDIAN SWEETS, rajasthani cuisine
Malpua is a popular dessert recipe of North Indian cuisine and is something that you can prepare easily at home. It is a famous delight during festivals.
Milk 1 1/2 litres
Thickened milk /khoya grated/ *rabri 50 grams
Refined flour (maida) 3 tablespoons
Green cardamom powder 1/2 teaspoon
Sooji 1 Tbsp
Ghee for shallow frying
- For sugar syrup
Sugar 2 cups
Saffron (kesar) a few strands
- For garnishing
Pistachios,chopped 15 – 20
For Rabri :
Milk- 1 lit
Sugar- 1 cup
- For malpua and sugar syrup
- Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.
- Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
- Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
- Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required.
- Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to colour slightly.
- When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.
- For rabri –
- Mix the milk and 1 cup of sugar in a thick bottomed pan, cook to reduce it to a fourth of its original volume while stirring frequently, remove it from the fire allow cooling and chilling in the refrigerator. your rabri is ready now ether you mix it with batter or serve with malpua .
- some time I use rabari instead of koya , making malpua’s with rabri really makes a noticeable difference in taste , at some special occasion’s you can try this trick also
- Let the Malpua batter rest for at least 6-8 hours for a better flavour.
- Traditionally, Malpuas are made with maida. However, if you want healthier Malpuas, use atta or wheat flour. You can even mix them in the ratio of 1:1.
- Last, but not the least, if you want lip-smacking Malpuas, then make the sugar syrup of 1-string consistency and don’t let it thick.
- You can also add some green cardamom powder and saffron in your Malpua for more flavours.
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