Malpua Recipe Simple

Malpua is a popular Indian dessert, especially enjoyed during festivals like Holi and Diwali. It's a sweet and fluffy pancake that is often served with rabri (thickened sweetened milk) or sugar syrup. Here's a detailed malpua recipe:

Ingredients:

For the Malpua:

1. 1 cup all-purpose flour (maida)
2. 2 tablespoons semolina (sooji)
3. 1/2 cup milk
4. 1/4 cup yogurt (curd)
5. 1/4 teaspoon cardamom powder
6. A pinch of saffron strands (optional)
7. 1/4 teaspoon fennel seeds (saunf)
8. 1/4 cup crushed ripe bananas (optional)
9. Oil or ghee for frying

For the Sugar Syrup:

1. 1 cup sugar
2. 1/2 cup water
3. A few saffron strands
4. 1/4 teaspoon cardamom powder
5. A few drops of rose or kewra essence (optional)

For Serving:

1. Chopped pistachios, almonds, or any nuts of your choice
2. Rabri (optional)

Instructions:

1. Prepare the Sugar Syrup:

In a saucepan, add sugar, water, saffron strands, and cardamom powder.

Bring the mixture to a boil and then simmer for 5-7 minutes until it reaches a one-string consistency. You can check this by taking a drop of syrup between your fingers – it should form a single thread when pulled apart.

Add rose or kewra essence if desired, and keep the sugar syrup warm.

2. Make the Malpua Batter:

In a mixing bowl, combine all-purpose flour, semolina, yogurt, milk, cardamom powder, fennel seeds, and crushed bananas (if using). Mix well to form a smooth batter. The batter should be thicker than a pancake batter but not too thick.

3. Let the Batter Rest:

Allow the malpua batter to rest for about 30 minutes. This resting time allows the semolina to swell and thicken the batter.

4. Fry the Malpua:

Heat ghee or oil in a shallow frying pan or skillet over medium heat.

Pour a ladleful of the batter into the hot ghee to form a small pancake. You can make the malpua as small or large as you prefer.

Fry the malpua until it turns golden brown on both sides, flipping as needed. Make sure it is cooked through and is crispy around the edges.

Remove the malpua from the pan and drain the excess ghee or oil by placing it on a paper towel.

5. Soak in Sugar Syrup:

While the malpua is still warm, immerse it in the warm sugar syrup for a few seconds. Ensure that it soaks up the syrup but doesn't become too soggy.

6. Garnish and Serve:

Place the soaked malpua on a serving plate.

Garnish with chopped nuts, saffron strands, and optionally, a spoonful of rabri.

Serve the malpua warm and enjoy the sweet indulgence!

Malpua is a delightful dessert with a perfect balance of sweetness and aromatic flavors. You can enjoy it on its own or with a scoop of vanilla ice cream for an extra treat.