Preparation Time : 30 minutes
Cooking Time : 30 -35 minutes
Serving : 8 members
Description
Malpuas are rich , soft deep fried pancakes which are soaked in saffron flavoured sugar syrup and eaten warm , topped with rabdi or almonds and pistachios . This recipe is an instant version to the authentic recipe . This sweet doesn’t take much skill or any special equipment to pull off . Sure this sweet will high lighten your Diwali table with a succession of celebration and a great meal. Much of the prep for the dessert can be done in advance , leaving you more time with your loved ones as festive time is together time . The pillowy malpuas soaked in the sugar syrup and topped with rabdi are gooey , chewy and delicious that are outstanding when served warm . Top with a scoop of vanilla ice cream which serves as a timeless combination . This dessert is packed in with quite a lot of calories , but all of us can do with an occasional treat , cant we ??? And get a taste of happiness.
Main Ingredients
Ingredients | Quantity |
|---|---|
| Flour / maida | 3 cups |
| Semolina | 1/4 cup |
| Milk | 2 litres |
| Sugar | 1/2 cup + 2 cups for sugar syrup |
| Ghee / oil | to deep fry |
| Saffron | a pinch soaked in 1/4 cup warm milk |
| Baking soda | 1 teaspoon |
| Cardamom powder | 2 teaspoons |
| Fennel seeds | 2 tablespoons |
| Crushed cashew nuts | 1/4 cup |
| Raisins | soaked in water 1/4 cup |
| Salt | a pinch |
| Yellow food color | a few drops ( optional ) |
Method for sugar syrup
- In a heavy bottomed pan , add 2 cups of sugar and 1 1/4 cup of water . Bring to boil adding a pinch of cardamom powder .
- Boil for about 15 minutes in medium heat . Remove from heat and set aside .
- The syrup should be warm and not too hot when you put the fried malpuas in it .
Method for the malpua
- Boil milk with 1/2 cup sugar . Reduce it to 3/4 the amount . Cool down to room temperature .
- Take semolina in a big vessel . Pour the milk and let it soak for 15 minutes.
- Now add the flour , baking powder , cardamom powder , yellow food colour and salt . Mix well with a whisk or an electric egg beater making sure no lumps are in the batter .
- Add fennel seeds , saffron soaked in warm milk , cashew nuts and raisins . Mix well with your hands .
- The batter consistency must be like of dosa batter consistency . Set aside for three hours . ( You can start of with making the rabdi now , step -3 ) Heat ghee in a small non – stick pan with edges .
- Once hot , lower the flame for a minute . Pour a ladle full of batter . It will take a round shape . Let one side cook for a minute , flip over to cook on the other side .
- When done , remove and put it into the warm sugar syrup . Leave for 30 seconds , remove and set aside . Do the same with the remaining batter . Serve warm with rabdi .
Ingredients for Rabdi
Ingredients | Quantity |
|---|---|
| Milk | 4 cups |
| Sugar | 2 tablespoons |
| Rose water | 1 teaspoon |
| Green cardamom powder | 1 teaspoon |
| Almonds | a few |
| Pistachios | a few |
| Yellow food color | few drops ( optional ) |
| Cream | 1/4 cup |
| Saffron | a pinch |
Method for Rabdi
- Blanch the almonds and pistachios, peel and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least half an hour.
- Stir frequently and let the cream thicken at the edge of the pan. Add all the other ingredients and mix well . Remove from heat and cool down.
Note
- Make sure not to soak the malpuas in sugar syrup for too long.
