Malpua is a sweet and syrupy pancake popular in India, especially during festivals. It's made with a batter of flour, milk, and sugar, deep-fried until golden brown, and then soaked in sugar syrup. Here's a recipe to make Malpua:
Ingredients: For the Malpua batter:
- 1 cup all-purpose flour
- 1/2 cup milk powder
- 1/4 cup semolina (rava)
- 1/4 cup mashed ripe banana
- 1/4 cup sugar
- 1/4 tsp cardamom powder
- 1/2 tsp fennel seeds (saunf)
- 1 1/2 cups milk
- Ghee for frying
For the sugar syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
Instructions:
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In a mixing bowl, add all-purpose flour, milk powder, semolina, mashed ripe banana, sugar, cardamom powder, and fennel seeds. Mix well.
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Gradually add milk to the mixture and whisk well to make a smooth batter without any lumps. The batter should be thick yet pourable.
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Cover the bowl and let the batter rest for 30 minutes.
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In the meantime, prepare the sugar syrup. In a pan, add sugar and water and cook over low heat until the sugar dissolves completely.
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Add cardamom powder and simmer the syrup for 5-7 minutes until it thickens a bit.
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Heat ghee in a flat-bottomed pan over low-medium heat.
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Once the ghee is hot, pour a ladleful of batter into the pan and spread it slightly with the back of the ladle to make a thin pancake. You can make small or large-sized pancakes as per your preference.
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Cook the Malpua on low-medium heat for 2-3 minutes until golden brown on one side.
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Flip the Malpua and cook for another 1-2 minutes until golden brown on the other side.
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Remove the Malpua from the pan and immediately transfer it to the sugar syrup.
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Let the Malpua soak in the sugar syrup for a minute or two until it absorbs the syrup.
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Remove the Malpua from the sugar syrup and place it on a serving plate.
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Garnish with chopped nuts, saffron strands, or rose petals (optional) and serve hot or cold.
Enjoy your delicious Malpua!