Malpua is an Indian pancake which is an irresistible dessert. Unlike other pancakes, it is deep fried and later soaked in sugar syrup. Malpuas are especially served during festival seasons like in Holi, Diwali, etc.
Yield: 8 people
- ~400 ml Milk
- 4-5 tablespoon Whole wheat flour/Atta
- ½ tablespoon Semolina/Suji
- 1 teaspoon Fennel Seeds
- ½ teaspoon Black Peppercorn, crushed
- 2-3 cups Refined oil, for deep frying
- 1 cup Sugar
- 1½ cup Water
- a pinch Saffron Strands
Take 1½ cup of water in a pan and add 1 cup sugar and heat little to dissolve the sugar.
Check the consistency of sugar syrup. If required add more sugar to make one thread consistency syrup.
Add a pinch of saffron to give a nice color into it.
Boil the milk till it reduces to almost half of its quantity. Allow it to cool. You can do this step previous day and store the milk in the refrigerator and bring it to room temperature while you are making the malpuas.
Take whole wheat flour in a bowl and also add semolina.
Now add the reduced milk into it to make a smooth consistent mixture.
Now heat oil in pan and pour a ladle full of batter to form pan cake. Fry both the sides until it takes brown color.
When both the sides are done, take it out and immerse in sugar syrup, wait for ten to fifteen minutes and serve it.
- Batter should be lump-free. If the batter is too thick then add little bot of milk to make it free-flowing consistency. On the other hand, batter should not be runny in nature. In that case, add little bit of whole wheat flour to make the consistency perfect.