Malpua Recipe : A Flavorful and Easy-to-Make Delight

Malpua is a traditional Indian sweet dish made from a batter of flour, milk, and sugar. The batter is deep-fried until golden and then soaked in sugar syrup, making it a delightful and indulgent dessert.

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 this. 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 

• 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

Sugar syrup recipe:

1. First, place 400 gm of sugar in a large pan.
2. Additionally, add a half cup of water and bring it to a boil.
3. Completely dissolve the sugar syrup.
4. saffron threads and cardamom powder should now be added.
5. after which the sugar syrup should simmer for 10 minutes until it becomes sticky. Cover then set away.

Malpua recipe:

1. First, combine 500g of maida, 100g of rava, and 100g of sugar in a large mixing basin.
2. also, incorporate cardamom and fennel powders.
3. add more milk or Rabri. For a richer malpua, add rabri.
4. Make sure the batter is thoroughly combined and free of lumps.
5. As needed, add water; then, thoroughly combine.
6. ensure that the batter has a smooth, pourable consistency.
7. additional 5 minutes of whisking the batter. so that the batter becomes frothy and light.
   the batter for 30 minutes with a lid.
8. Take a ladleful of the batter after thoroughly mixing it again.
9. Pour the batter into the ghee or hot oil. Alternatively, you might pan-fry for a healthier choice.
10. Splash oil over the Malpuas once they begin to float.
11. then utilize a perforated spoon to gently press. Malpuas will expand like poori.
12. Now, cook them on both sides over a medium flame until golden brown. Alternatively, you
13. could cook them just long enough on both sides to get a light brown color.
14. With the aid of a different spatula, drain the Malpuas and press and squeeze out any extra ghee or oil.
15. the Malpuas are in the heated sugar syrup right now.
16. Rest for 10 minutes, making sure the Malpua is thoroughly moistened on both sides.
17. Finally, serve this hot with the Rabri and some nuts on top (dry fruits).

Notes:

• 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.

Serving suggestion

1. Traditional Style: Serve warm, straight out of the pan. You can stack them on a plate and drizzle them generously with saffron-infused sugar syrup or jaggery syrup. Garnish with chopped nuts like almonds, pistachios, and grated khoya (reduced milk solids) for an authentic touch.
2. With Rabri: Rabri is a thickened, sweetened milk dish that pairs wonderfully with malpua. Top warm malpuas with a generous spoonful of chilled rabri, and sprinkle it with a pinch of saffron strands and crushed cardamom for an indulgent treat.
3. Ice Cream Fusion: For a modern twist, serve malpuas with a scoop of vanilla ice cream. The warm malpua combined with the cold ice cream creates a delightful contrast in flavors and textures.
4. Fruit Delight: Create a refreshing serving by placing slices of fruits like bananas, mangoes, or even strawberries on a plate, and top them with warm malpuas. Drizzle with honey or a fruit-based syrup for added sweetness.
5. Nutty Affair: Crushed nuts such as cashews, almonds, and walnuts can add both flavor and crunch. Sprinkle these over your malpua

FAQ.