Malpua Recipe| Malpua Without Mawa Recipe| Malpua Crisp & Fluffy| Classic Homemade Sweet

Описание: Malpua Recipe| Malpua Without Mawa Recipe| Malpua Crisp & Fluffy| Classic Homemade Sweet

Malpua are sweet pancakes made during festivals like holi and diwali. Malpuas are mostly served as a dessert snack with rabdi or with some nuts sprinkled on top.

#malpua #malpuarecipe #indiansweetrecipe

Let's get started

INGREDIENTS

For Malpua
1 cup all-purpose flour
1/2 cup sooji
1/2 cup sugar
½ teaspoon elaichi (green cardamoms powdered)
1 teaspoon saunf (fennel seeds)
1½ cup milk (use more as needed)
3 to 4 tablespoons Ghee for frying

For sugar syrup
1 cup sugar organic
1 cup water or as needed
1/2 tsp elaichi powder
Few strands of saffron

HOW TO MAKE THE RECIPE

Make Batter
To a mixing bowl, Add flour, sooji, fennel seeds, sugar and elaichi powder. Add milk for making the batter.
Make a batter mixing everything well.
Use more milk as needed to make a batter that is not too thick or too runny.
But should be of flowing consistency. By adjusting the consistency of batter, you can make thick or thin malpuas as per your liking.
If the batter is too thin, the batter spreads a lot and makes thin ones. Very thick batter makes thick & dense malpuas.
If you prefer fluffy malpuas, beat the batter for a few minutes with a fork or whisk.
Keep the batter aside for 1 hour until the sugar syrup is ready.
If you have time, you can set this aside for 4 hours.

Make Sugar Syrup
Add sugar and water to a pot.
Dissolve the sugar on a medium flame.
Add elaichi powder and saffron fircolor and flavour
Boil the sugar syrup until it turns sticky or reaches a 1 string consistency.

How to make Malpua
Heat ghee for frying malpuas.
When the ghee is hot, pour 2 to 3 tbsps of batter.
The batter spreads depending on the consistency.
You can add more milk at this stage to thin down the batter to make thin malpuas.
Allow them to fry until golden. Flip and fry on the other side as well.

Remove them from the pan and add directly to the syrup.

Give a quick stir to the sugar syrup before adding the malpuas.

If the sugar crystallizes then add 2 tbsp water and heat it.

You can allow them to soak in the syrup for 10 mins if you have made thick malpuas or remove to a plate just after dipping them.

Garnish malpua with chopped pistas & almonds.

You can also top these with rabdi and then garnish with pistas.

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Recipe by Renu Narula