Malpua Recipe: Crispy Pancakes in Sweet Syrup

wellhealthorganic.com Malpua: Malpua stands as a cherished traditional delicacy in Indian cuisine, embodying a delightful fusion of flavors and textures. These delectable treats comprise flour pancakes, either pan-fried or shallow-fried, immersed in a fragrant sugar syrup, and accompanied by luscious rabdi or sweetened thickened milk. Crafted with a blend of all-purpose flour, curd (yogurt), aromatic spices, khoya (dried milk solids), and adorned with a sprinkle of nuts, malpuas boast a perfect balance of crispiness and fluffiness.

Malpua

• Preparation Time: 35 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour
• Cuisine: North Indian
• Course: Desserts, Sweets
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Malpua Batter:

1. 1 cup all-purpose flour (125 grams)
2. 1 teaspoon fennel seeds 
3. 3 to 4 green cardamoms (crushed or ⅓ teaspoon cardamom powder)
4. 3 pinches baking soda 
5. ½ cup water (or as required)
6. 3 tablespoons Khoya 
7. 3 tablespoons Curd (yogurt)

For Frying Malpua:

1. 4 tablespoons Ghee (clarified butter)

For Sugar Syrup:

1. ½ cup sugar
2. ¼ cup water

For Rabdi:

1. 1.25 litres whole milk (about 5 cups)
2. 2.5 to 3 tablespoons sugar (or as required)
3. 5 to 6 green cardamoms (crushed or ½ teaspoon cardamom powder)
4. 2 pinches saffron strands
5. 1 teaspoon rose water 
6. 2 tablespoons almonds (blanched and sliced)
7. 2 tablespoons pistachios (blanched and sliced)

Also Read: Chocolate Ice Cream

Instructions:

Preparing Malpua Batter:

1. In a mixing bowl, combine all-purpose flour, fennel seeds, and cardamom powder.
2. Add khoya and curd. Use fresh yogurt. Alternatively, milk powder can be used instead of khoya.
3. Gradually add water, stirring to achieve a thick or medium-thick flowing batter without lumps.
4. Cover the bowl and let the batter rest for 30 minutes.
5. While the batter rests, blanch almonds and pistachios in hot water, then slice them. Set aside.

Making Sugar Syrup:

1. In a pan, mix sugar and water. Stir until the sugar dissolves, then simmer the mixture over low heat.
2. Aim for a ½ or 1-string consistency in the sugar syrup. If not achieved, make a sticky syrup.
3. Keep the sugar syrup warm by placing it on a hot water bath to prevent crystallization.

Cooking Malpua:

1. Heat ghee in a frying pan or skillet.
2. As the ghee heats, add baking soda to the batter and mix evenly.
3. Reduce the heat. Pour 2 to 3 tablespoons of batter onto the hot ghee.
4. Spread the batter lightly with the back of a spoon, making 2 to 4 malpuas depending on the pan size.
5. Fry on low to medium heat until both sides are golden and crisp, flipping as needed.
6. Drain excess oil by placing malpuas on paper towels.

Coating Malpua with Sugar Syrup:

1. Immediately place fried malpuas in warm sugar syrup, coating them gently with a spoon or tongs.
2. Remove and transfer to a serving tray or plate. Repeat for all malpuas.
3. Pour rabdi on top and garnish with chopped almonds and pistachios. Serve hot.

Making Rabdi:

1. In a thick-bottomed pan, bring whole milk to a boil, then simmer.
2. Scrape clotted cream/malai from sides, stirring often to prevent burning.
3. Simmer until milk reduces to ⅓ or ¼ of its original volume and thickens (about 45 minutes to 1 hour).
4. Add sugar, saffron, kewra or rose water, almonds, and pistachios. Stir well.
5. Remove rabdi from heat and refrigerate if not serving immediately.

Also Read: Sheer Khurma

Notes:

• For a low-fat version, cook malpuas like pancakes with a bit of oil or ghee.
• Sugar can be added to the batter for sweet malpuas, eliminating the need for sugar syrup or rabdi.
• Whole wheat flour can be substituted, adjusting water accordingly.
• Fermenting the batter for 6 to 7 hours eliminates the need for baking soda.
• Fruits like mashed bananas, applesauce, or mango pulp can enhance the batter.
• The recipe is easily scalable for larger batches.

Nutritional Information:

• Approximate, per serving of malpua with rabdi