Malpua


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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 / maida3 cups
Semolina1/4 cup
Milk2 litres
Sugar1/2 cup + 2 cups for sugar syrup
Ghee / oilto deep fry
Saffrona pinch soaked in 1/4 cup warm milk
Baking soda1 teaspoon
Cardamom powder2 teaspoons
Fennel seeds2 tablespoons
Crushed cashew nuts1/4 cup
Raisinssoaked in water 1/4 cup
Salta pinch
Yellow food colora few drops ( optional )

Method for sugar syrup

  1. 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 .
  2. Boil for about 15 minutes in medium heat . Remove from heat and set aside .
  3. The syrup should be warm and not too hot when you put the fried malpuas in it .

Method for the malpua

  1. Boil milk with 1/2 cup sugar . Reduce it to 3/4 the amount . Cool down to room temperature .
  2. Take semolina in a big vessel . Pour the milk and let it soak for 15 minutes.
  3. 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 .
  4. Add fennel seeds , saffron soaked in warm milk , cashew nuts and raisins . Mix well with your hands .
  5. 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 .
  6. 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 .
  7. 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
Milk4 cups
Sugar2 tablespoons
Rose water1 teaspoon
Green cardamom powder1 teaspoon
Almondsa few
Pistachiosa few
Yellow food colorfew drops ( optional )
Cream1/4 cup
Saffrona pinch

Method for Rabdi

  1. 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.
  2. 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

  1. Make sure not to soak the malpuas in sugar syrup for too long.