Malpua is a traditional Indian sweet. A pancake-like dessert (in terms of shape), it is made with milk, semolina, and khoya, which is deep-fried until a deep golden. These are then soaked in an aromatic sugar syrup, infused with rose and saffron.
Ingredients
UNITSIngredients
1 cupMilk (For the batter)
½ cupSemolina
½ cupAll-purpose flour (maida)
⅓ cupKhoya or mawa (grated)
¼ tspBaking powder
2 tbspSugar
½ tspFennel seeds (crushed)
¼ tspCardamom (crushed)
¼ cupSultana raisins
for deep fryingOil
2 cupsSugar (For the syrup)
1¾ cupsWater
5Cardamom pods with seeds
8Saffron strands
1 tspRose essence
to garnishPistachios or almonds (For garnish and serving)
Boil milk in a saucepan and switch off when it reaches the boiling point. Add semolina, mix well, and let stand for 15-20 minutes. Mix in flour, sugar, and grated khoya. Add crushed fennel seeds, cardamom, and raisins. Mix gently, cover, and let rest for 1 hour.
Description - Step 2
Step 2: Make the syrup
In a saucepan, combine sugar and water. Bring to a boil. Lower the heat, add cardamom, saffron, and rose essence. Keep the syrup warm.
Description - Step 3
Step 3: Fry the malpuas
Heat oil in a deep pan. Beat the batter well, and add baking powder just before frying. Pour a ladleful of batter gently into the oil. Fry on medium-low until golden brown, flipping once. Drain on paper towels.
Description - Step 4
Step 4: Soak in syrup and serve
Dip the fried Malpuas in warm rose-saffron syrup. Place on serving plates, drizzle some syrup on top, and garnish with pistachios or almonds. Serve with chilled rabri on the side.
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Indian
Intermediate
Dessert
