A fried pancake known as Malpua is typically prepared in North India for Hindu holidays like Holi and other occasions like weddings. It is often made using flour, milk, and sugar, then deep-fried. Cardamon and/or fennel are two common tastes in Malpuas. They are typically served with a creamy rabdi and may be doused with sugar syrup.
In many non-vegetarian houses, Malpua and mutton curry are also offered during Holi. I used regular milk and combined it with maida or all-purpose flour. As opposed to the conventional recipe, which requires the use of khoya and can take a while to prepare, this is also referred to as the instant version.
Therefore, I decided to publish the simple approach later rather than the quick and easy version of Malpua. I combined maida, rava, and milk to create a thin batter, which I then added to heated ghee or oil. It is afterward covered with sugar syrup, giving it a crispy and crunchy texture.
Ingredients for Malpua
- 500 gm maida / plain flour / all-purpose flour
- 250 gm rava / semolina / Bombay rava / sooji
- dry fruits
- 500 gm sugar
- 1teaspoon Saunf / fennel(powdered)
- 200 gm Milk or Rabri
- oil for deep-frying
- few threads saffron
- 1Teaspoon Elachi powder / cardamom powder
- water as required
Instruction for Malpua
sugar syrup recipe:
- First, place 400 gm of sugar in a large pan.
- Additionally, add a half cup of water and bring it to a boil.
- Completely dissolve the sugar syrup.
- saffron threads and cardamom powder should now be added.
- after which the sugar syrup should simmer for 10 minutes until it becomes sticky. Cover then set away.
- First, combine 500g of maida, 100g of rava, and 100g of sugar in a large mixing basin.
- also, incorporate cardamom and fennel powders.
- add more milk or Rabri. For a richer malpua, add rabri.
- Make sure the batter is thoroughly combined and free of lumps.
- As needed, add water; then, thoroughly combine.
- ensure that the batter has a smooth, pourable consistency.
- additional 5 minutes of whisking the batter. so that the batter becomes frothy and light.
the batter for 30 minutes with a lid.
- Take a ladleful of the batter after thoroughly mixing it again.
- Pour the batter into the ghee or hot oil. Alternatively, you might pan-fry for a healthier choice.
- Splash oil over the Malpuas once they begin to float.
- then utilize a perforated spoon to gently press. Malpuas will expand like poori.
- Now, cook them on both sides over a medium flame until golden brown. Alternatively, you
- could cook them just long enough on both sides to get a light brown color.
- With the aid of a different spatula, drain the Malpuas and press and squeeze out any extra ghee or oil.
- the Malpuas are into the heated sugar syrup right now.
- Rest for 10 minutes, making sure the Malpua is thoroughly moistened on both sides.
- Finally, serve the Malpuas hot with the Rabri and some nuts on top (dry fruits).
- Malpua-like pancakes with only a little oil or ghee for a low-fat variation. Use any oil with a neutral flavor if you’re using it.
- You can use whole wheat flour instead. If you use whole wheat flour, you must add additional water. Before creating the batter, please filter the whole wheat flour.
- The batter can also include mashed bananas.
- The Malpuas will become soft and dense if the batter is excessively thick; for thin, crispy Malpuas, the batter should be free-flowing.
Serve Malpua hot or warm along with chilled rabdi.
Also read: Fish fry recipe (step by step)