Malpua is one of the most celebrated and cherished traditional Indian sweet dishes. It is considered to be the Indian pancake which is sweet and soulful. This pancake is prepared to add together plain flour/ maida, semolina/sooji and khoya/mava. These are mixed with milk and deep fried or pan fried in ghee.Then finally is dipped into the sugar syrup. These are soft and fluffy inside with crispy edges that taste absolutely divine
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| Malpuas (sweet Indian pancakes ) |
In regions where winters are a severe one, this is made frequently in most of the households. Being a Delhitie I too have craving for this at least once in the season. To make them I added mashed banana into the batter to avoid extra sugar. Some freshly grated coconut and fennel seeds add more flavours. Traditionally malpuas are deep fried in ghee, but I have pan fried them in little ghee ( being a calorie conscious, guys) 😉😁
Preparation time – 30 minutes
Cooking time – 30 minutes
Servings – 8-10
Coarse – dessert
● INGREDIENTS –
plain flour or maida – 1 cup or 125 g
Samolina/sooji – 2 tbsp or 25 g
Grated khoya or mava – 2 tbsp or 25 g
Milk – 250 ml
Grated fresh coconut – 2 tbsp for batter + 2 tbsp for garnishing
Mixed nuts (chopped) – a handful
Ripe banana – 1 (mashed)
Fennel seeds – 1 tbsp
Baking soda – 1 tsp
Ghee for cooking – 4 tbsp
● INGREDIENTS FOR SUGAR SYRUP -:
Sugar – 1 cup
Water – 2 cups
Saffron/Kesar strands – 5-6 nos.
● METHOD FOR SUGAR SYRUP
1- Add the 3 ingredients mentioned above in a saucepan and keep for boiling at low-medium flame
2- Let it boil until 1 thread/taar consistency
3- Switch off the flame and let it cool completely.
● METHOD FOR MALPUA -:
1- Mix all the ingredients except ghee and nuts for garnishing like
(plain flour or maida , Samolina/sooji , Grated khoya , milk , and Grated fresh coconut etc.) and Keep at rest for 30 minutes to absorb well.
2- Heat 1 tsp ghee in a nonstick pan and spread a ladleful of batter.
3- Add 1 tsp of ghee on top and cook both sides until golden brown.
4- Take it out and dip into sugar syrup for few seconds
5 – Yummy malpua is ready. Garnish with some nuts and grated coconut.
● PRO TIPS
* Malpua can be deep fried with a sufficient amount of ghee. I have pan fried them with little ghee
* Either malpua or sugar syrup/chashni should be at room temperature while dipping
* Sugar to taste can be added to the batter instead of mashed banana.
* If one wants to avoid dipping malpua into syrup, can just drizzle this over.
● The recipe is step by step with pictures below
1 – Mix all the ingredients except ghee and nuts for garnishing. Keep at rest for 30 minutes to absorb well.
2 – Heat 1 tsp ghee in a nonstick pan and spread a ladleful of batter.
3 – Add 1 tsp of ghee on top and cook both sides until golden brown.
4 – Take it out and dip into sugar syrup for few seconds
5 – Take them out of syrup and garnish with chopped nuts
NOTES AND TIPS -:
* Malpua can be deep fried with sufficient amount of ghee. I have pan fried them with little ghee
* Either malpua or sugar syrup/chashni should be at room temperature while dipping
* Sugar to taste can be added to the batter instead of mashed banana.
* If one wants to avoid dipping malpua into syrup, can just drizzle this over.
