MALPUA [ WITH SUGAR SYRUP]

A traditional Indian sweet of soft, fluffy and yet crispy pancakes coated with sugar syrup and served with rabri or thickened sweetened milk. This recipe is indeed fluffy version of malpua. The inner texture is fluffy and the outside edges are crisp. I have stayed true to the way this recipe is traditionally made except for the deep frying and allowing the batter to ferment overnight. So this is an instant version. Well not so instant too as I did keep the batter to rest for some minutes.

Here I used clarified butter/ ghee for frying malpuas and they are shallow fried. Malpuas have to be served hot or warm. If you serve them at room temperature or chill them, then malpuas become chewy, but if you like chewy texture, you can serve them chilled.

I made the crispy malpuas which are immediately taken out after a quick dip in a sugar syrup. You may also soak them for a while and make them soft and soggy.

Hope you all love this recipe, if yes then don’t forget to comment in the comment box.

INGREDIENTS:

 1 Cup All Purpose Flour [Maida]

3-4 Cardamoms / 1/8 teaspoon Cardamom Powder

3 Pinches or  1/8 teaspoon Baking Soda

½ Cup Water [As required]

3 tablespoon Khoya/ mawa or 3 tablespoon Milk Powder

3 tablespoon Curd/ Yogurt

3 tablespoon Ghee/ Clarified Butter for frying

For Sugar Syrup:

½ Cup Sugar

¼ Cup Water

2 tablespoon Almonds and 2 tablespoon Pistachios blanched and sliced

METHOD:

Preparing the batter and dry fruits:

STEP 1 – In a mixing bowl, take 1 cup of maida, add cardamom powder, milk powder and mix well the dry ingredients.

STEP 2 – Add yogurt to it. Mix well and add more water to get the flowing batter without lumps.

 STEP 3 – Allow the batter to rest for 30 minutes. 

STEP 4 – Meanwhile, when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20-30 minutes then peel and slice them and keep aside.

Preparing sugar syrup:

STEP 1 – Heat ½ cup sugar and ¼ cup water on low flame. Mix well stirring continuously so that sugar melts.

STEP 2 – You need to have a ½ inch string consistency in the sugar syrup. If you cannot achieve this string consistency then just make a sticky sugar syrup.

STEP 3 – Keep this syrup on a hot water bath so that it stays warm throughout and does not crystalize. [keep the sugar syrup bowl on a bowl or pan filled with hot water. The hot water should touch the base of the bowl/ pan containing the sugar syrup.]

How to proceed further:

STEP 1 – Heat clarified butter/ ghee in a pan / griddle.

STEP 2 – Mix the maida batter well and add 3 pinches baking soda to the malpua batter.

STEP 3 – Lower the flame, take 2 tablespoon of batter and gently pour it on the hot ghee. Spread the batter with the back of a spoon . Make 2-3 malpuas depending on the size of the griddle.

STEP 4 – Fry on the medium flame till crisp and golden flipping the malpuas a couple of times.

STEP 5 – Drain then on a paper towel to remove extra ghee.

STEP 6 – Then immediately place them in a warm sugar syrup. Gently coat them with the sugar syrup with a spoon or small tongs.

STEP 7 - Immediately remove them and place them in serving plate/ plate. Prepare all malpuas this way and coat them with sugar syrup. Serve them hot garnished with chopped dry fruits.

Serve them hot garnished with chopped almonds and pistachios.