Malpua is a popular North Indian recipe made during festivals and special occasions.
Time: 45 minutes
- 200 gm all purpose flour
- 1 teaspoon fennel seeds
- 1 teaspoon powdered green cardamom
- 1 cup ghee
- 250 ml water
- 50 gm khoya
- 100 gm semolina
- 1/2 teaspoon baking powder
- 500 ml milk
- 250 gm sugar
- 1 pinch saffron
- For Garnishing
- 2 tablespoon chopped pistachios
- For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully
- dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once
- the sugar syrup is thick, remove the pan from the flame and keep aside.
- Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of
- pouring consistency and not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour
- of spices and herbs gets absorbed.
- Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low
- and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
- Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter.
- Drain the malpuas from the syrup, garnish with pistachios and serve hot.