इस व्यंजन को हिन्दी में पढ़ें
Malpua is a sugar soaked pancake made with thickened milk. This is probably one of the most traditional and beloved Indian dessert. In the past one year I have had countless requests for this popular delicacy but didn't get an opportunity to work on it.... - For this Diwali festival let's make this awesome dessert. Traditionally Malpuas are deep fried in pure ghee, then soaked in sugar syrup, so they are laden with calories..... So make sure you work out to burn the calories after having Malpuas.... Enjoy!!! Happy Diwali!..
Ingredients
(makes 12)
- Milk 4 cups
- Semolina 1 tbsp
- All purpose flour 4 tbsp
- Sugar 1 tbsp
- Green cardamom 1
- Ghee to deep fry
For sugar syrup:
- Sugar 1 cup
- Water ½ cup
- Saffron (Amazon link for Organic Saffron) threads 8-9
- Milk 1 tbsp
- Green cardamom 1
To garnish:
- Slivered pistachios 2 tsp
- In a heavy bottom pan boil the milk on medium heat. After the first boil reduce the heat. Let the milk evaporate for about 30-40 minutes or until the milk has thickened up. Stir every 4-5 minutes.
- Set the milk aside and let it cool down.
To make the sugar syrup:
While milk is cooling down make the sugar syrup-
- Soak 7-8 threads of saffron threads in lukewarm 1 tbsp milk. Set aside.
- Remove the outer skin of the cardamoms and grind them in the mortar. Set aside.
- Boil sugar and water in a wok/pan. After the first boil reduce the heat and boil the sugar syrup till it gets thickened and makes one string syrup. One string syrup means that you take a drop of syrup between your two fingers and then stretch the fingers - if the syrup that sticks between the two fingers is making one thread (or string) then the thickness of syrup is appropriate. Takes about 3-4 mins to make this syrup.
- Add ground cardamom and soaked saffron milk in the sugar syrup. Set aside the sugar syrup.
To make the Malpua (pancakes):
- Remove the skin of the green cardamoms and grind it in the mortar.
- To the cooled thickened milk add 1 tbsp sugar, 1 tbsp semolina, grind cardamom, and about 4 tbsp all purpose flour (maida). Mix well. The mixture should be easy to pour, in case if batter is too thin add a little more all purpose flour. (the batter should be like pakori batter)
- Set aside the batter for about 30 minutes.
- In a shallow frying pan heat ghee on medium heat. Reduce the heat and pour in a ladleful of batter to form a pancake. Gently spoon ghee from the sides of the pan to the top of pancakes.
- Turn the pancake over gently. Cook from the other side until golden red. Drain the cooked pancakes with a slotted spoon .
- Soak the fried pancakes (malpua) in the lukewarm sugar syrup (warm up the sugar syrup if it has cooled down before soaking the malpuas) for 15 minutes.
- Repaet the process with the remaining batter.
Remove the soaked malpuas with a slotted spoon. Arrange them on a serving dish. Garnish with slivered pistachios and serve this all time favorite traditional dessert.
I like to use pure ghee for Indian dessert preparations but if you have any dietary restrictions you can also use vegetable oil for deep frying.
Hot Malpua tastes awesome with rabdi (thickened milk layers).
Warm up the sugar syrup if it cools down ..