Introduction

About this Recipe

By: Complete Food Company

Malpua is a typical North Indian sweet of sugar syrup covered pancakes made with all-purpose flour, curd (yogurt), flavors, khoya (dried out milk solids) and also covered with nuts. Malpua recipe is frequently made throughout festivals, special occasions and also are a road food as well. Soft and also fluffy on the inside, yet crisp as well as lacy outside, these syrup dipped pancakes are a genuine treat– specifically when you serve them with Rabri!

Ingredients

Malpua Batter
1/2 cup mawa or khoya
1 cup milk
1 cup all purpose flour
1 tsp cardamom powder
2 tsp fennel or saunf powder
1 tbsp curd
1/2 tsp baking soda

Chasni
1 cup water
2 cup sugar
1 tsp cardamom powder
few saffron strands
clarified butter or ghee for shallow frying

Malpua is an integral part of all occasions and events like Holi, Diwali, as well as Navratri.
The origin of the malpua dish is claimed to be a wonderful cake called apūpa from the Vedic duration. Barley flour was either fried in ghee or steamed in water, and then dipped in honey. Malpua is asserted to maintain both the name as well as the fundamentals of this meal, making it perhaps the oldest dessert in the Indian subcontinent.

Malpua dishes are popular across northern, western, and eastern India, and local variants of this cherished and also irresistible malpua sweet reward are found in Rajasthan, Uttar Pradesh, Bihar, West Bengal, Odisha, and also Maharashtra, along with Bangladesh and also Nepal where it is served during festivals along with various other sugary foods.

These regional malpua versions make use of a selection of active ingredients– flour (rice flour, maida, ragi), khoya/mava (milk solids), rava or sooji (semolina– to make sooji malpua), fruits (banana, mango, pineapple), milk, and also coconut.
Follow our malpua recipe detailed and also find out just how to make malpua at home, rapidly as well as easily, adding to the joyful joy of Holi.
For best outcomes, rest the batter for 30 minutes before frying the malpua. Fry the malpua at medium-high warm, readjusting the temperature level to ensure the malpua has crunchy edges and a soft centre. The sugar syrup should be sticky or have one-string uniformity though that’s not needed. The batter must have a simple pouring uniformity, being not also thick nor also runny. Change the uniformity of the batter depending on whether you desire thick or slim malpuas.

While the malpuas are hot, garnish with cut almonds as well as slivered pistachios if you like. Include some milk-soaked saffron (kesar) as we have actually provided for a beautiful scent and flavour.

Servings

4

Ready In:

1hrs 20min

Good For:

Dessert

Step by Step Instructions

Step 1

Malpua Batter

In a mixing bowl, add 1/2 cup mawa or khoya with 1 cup milk stirring in between. Mix well until no lumps are present.

Step 2

Add 1 cup all purpose flour, 1 teaspoon cardamom powder, 2 teaspoon fennel (saunf) powder and 1 tablespoon curd. Mix well till you get smooth batter.

Step 3

Now add 1/2 teaspoon baking soda into batter. Mix and cover the batter and let it rest for 30 minutes.

Step 4

Chasni / Sugar syrup

In a pan, add 1 cup water and 2 cup sugar. Mix and let sugar gets dissolve properly.

Step 5

Once it starts boiling, add 1 teaspoon cardamom powder along with saffron strands. Boil the chasni for 10-15 minutes on medium flame stirring in between.

Step 6

When your chasni is thick it is ready. Keep it aside and let it cool.

Step 7

We will shallow fry our Malpua in clarified butter / ghee. Heat some ghee in pan and using a ladle pour Malpua batter in center.

Step 8

Flip when edges are golden in colour. Your Malpua should be crispy from edges and soft from center.

Step 9

Once the edges looks golden from both side, remove from heat and dip in Chasni and keep it aside.

Step 10

Repeat the steps until Malpua batter is finished.

Garnish with almond flakes and pistachio and enjoy.!!

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Malpua | Crisp & Fluffy | Classic Homemade Indian Sweet