Malpua is a sweet pancake served as a desert or a snack. It is vert popular dish in India specially during festivals like Diwali and Holi.
The batter is prepared using refined flour, sooji or wheat flour. Some even add ripe bananas. The mixture is delicately seasoned with cardamom and fennel powder. It is deep fried in oil or ghee and are dipped in sugar syrup for sometime and topped with chopped dry fruits before serving.
Preparation time : 30 mins
Cooking time : 30 mins
Yield : 10
- Refined flour/ Maida: 3/4 cup
- Sooji / Rava : 1/2 cup
- Cardamom powder: 1/2 tsp
- Fennel seed powder: 1/4tsp
- Sugar: 1/4 cup +1/2 cup
- Milk: 1/4 cup
- Saffron strands: few
- Oil/ ghee: for deep frying
- Pisatachios : few finely chopped
- Almonds : few finely chopped
- To make batter, mix together refined flour, sooji, milk, cardamom powder, fennel seed powder, 1/4 cup sugar and milk.
- The batter should be semi thick consistency.
- Keep the batter covered for 30 mins . You can keep it to maximum 2 hours.
- Prepare sugar syrup by boiling 1/2 cup of sugar in 1 cup of water. Add a pinch of cardamom powder and saffron strands to the syrup.
- Once the syrup has become sticky consistency, switch off the flame and keep it covered.
- Heat oil or ghee in a wok.
- Add a scoop full of batter to the oil like small pancakes.
- Deep fry both the sides till golden brown.
- Drain and keep aside.
- After frying all the malpuas, immerse the malpuas in sugar syrup for 10 mins.
- Remove from sugar syrup and arrange in serving plate and garnish it with chopped pisatchios and almonds.