Making malpua recipe at home can be a very time-consuming endeavor; many recipes call for the batter to be fermented overnight. In my fluffy version of this delightful Indian sweet, I have opted to omit the long fermenting time and replace it with some leavening.
As a result, this yummy recipe can be made in just over an hour. Malpua does have a slight tang to them as the batter is either fermented or made with curd (yogurt).
The method for making Malpua generally calls for deep-frying the pancakes in ghee. While I stuck to ghee because of its high smoke point and nutty flavor, I opted to shallow fry the pancakes instead, which requires far less fat.
Ingredients
- ▢1 and ½ cup Milk (Warm)
- ▢½ cup Khoya (Grated)
- ▢1 cup All Purpose Flour
- ▢1 teaspoon fennel Seeds (Coarsely Ground)
- ▢2 teaspoon Sugar
- ▢1 pinch Salt
- ▢1 pinch Baking Powder
- ▢Ghee for frying
For Sugar Syrup
- ▢1 cup Sugar
- ▢¼ cup Water
- ▢2-3 Cardamom (Ground)
- ▢8-10 strands Saffron
Instructions
- Add sugar, cardamom, saffron and water in a pan.
- Cook till the syrup is of one string consistency.
- Keep aside
- Mix half of the warm milk and khoya in a bowl.
- Mix till khoya is combined.
- Add half of the flour and mix to make a smooth paste.
- Add the remaining flour and make a smooth paste.
- Now add sugar, fennel seeds, salt and baking powder.
- Mix well.
- Add the remaining milk and mix well.
- Keep aside for 10 minutes.
- Heat ghee in a shallow pan.
- Mix the batter and pour a small ladle full ( approx. 2 tablespoon ) in the hot ghee. ( The ghee should not be too hot )
- Simmer the heat to low and fry the Malpua on both the sides till golden brown.
- Remove from ghee and dip in the sugar syrup for 2 minutes.
- Serve hot as such or with kesar rabdi.(optional)
Notes
Make sure the batter is lump-free and smooth. The consistency of the batter must be perfect. For thick fluffy Malpua, keep the batter a little thick. For thin, keep the batter thinner.If the batter has become too thick, add some milk to it and if it is thin, add some more flour to it.The ghee for frying should be very moderately hot. Do not fry in very hot ghee otherwise, they will be raw from inside. Always fry the Malpua at low medium heat. A good Malpua is crispy on the edges and soft in the center.Try to use a shallow non-stick pan for frying.The sugar syrup should be hot when we soak the Malpua in it. If it has cooled down, keep the pan on low heat to heat it. Adding a few drops of lemon juice to the syrup prevents it from crystallizing.The consistency of the syrup should be of one string. If it’s thick, Malpua will not absorb it.You can add a mashed banana to the batter. Adding banana in the batter is more of a Bihari and Oriya thing. In UP & Rajasthan, it’s not added.
