Malpua

Malpua!

I am a great fan of traditional desserts. Malpua is one of the best. Sweet pancake, topped with rabdi and chopped nuts. This recipe is from Sailu’s Food. The malpua is crispy on the sides and melt-in-the-mouth soft inside. We add khoya to the batter and as you guessed it, it makes it creamier! If you love rabdi, then you will love this dish all the more! And the chopped nuts make it even better. Enjoy with a generous serving of rabdi!

Click on the link below for Rabdi recipe
https://laksmiscookbook.blogspot.com/2018/09/shahi-tukda.html

Preparation time: 30 mins| Cooking time: 30 minsCourse: Dessert| Cuisine: Indian

Ingredients:

Maida- 1 cup

Mawa (unsweetened kova)- ½ cup

Saunf powder- ¼ tsp (optional)

Cardamom powder- ½ tsp

Salt- a pinch

Sugar- 1 tblsp

Milk- 2 cups

Ghee- ½ cup for frying

Pista- a handful (sliced)

Almonds- 8 to 10 (blanched, peeled and sliced)

Saffron- 7 to 8 strands

For sugar syrup:

Sugar- ¾ cup

Water- 1/3 cup

Cardamom powder- ¼ tsp

Saffron- 4 strands

Method:

1. Boil 2 cups of milk in a pan and simmer till it reduces to 1 ½ cups. Switch off flame and let it cool to lukewarm temperature.

2. In a bowl, add kova and half of the boiled milk and mix till it is smooth. Then add saunf powder, cardamom powder, sugar, salt and few strands of saffron. Mix everything well. Add half of the maida and mix well till there are no lumps.

3. Now add the remaining flour and mix well. Slowly add the milk till it forms a smooth flowing batter. Keep mixing the mixture for 3 to 4 minutes and set it aside.

4. To prepare sugar syrup, add sugar and water in a vessel. Boil it on low medium flame for 10 to 12 minutes. Add cardamom powder and switch off the flame. Set it aside.

5. Heat ghee in a pan or tawa for 3 to 4 minutes. Pour a ladle full of batter in the center without spreading it. The batter will spread on its own. Do not disturb the pan cake till it starts to turn golden along the edges. Let it get slowly cooked in the ghee till sides are golden brown.

6. Now flip it over and cook on medium flame for another 2 to 3 minutes, or till it turns golden brown. Remove the malpua and place it in the sugar syrup immediately. Fully immerse the malpua in the sugar syrup and let it sit for half a minute. Remove the malpua from the sugar syrup and place it on a plate.

7. At the time of serving, place the malpua on a serving plate, pour some rabdi on top of the malpua and garnish with chopped pistas and almonds.

Notes:

· If the batter becomes very thick, use some more milk to make it a flowing batter.

· If the batter is very thin, add a few tblsps of maida to thicken it.

· You can also deep fry the malpua in ghee. I have shallow fried on tawa.

· Serve hot. Else, malpua will become rubbery.

· To make rabdi, you can check shahi tukda recipe.
https://laksmiscookbook.blogspot.com/2018/09/shahi-tukda.html

Step by step pictures

boil 2 cups of water in a cup and

simmer it till it becomes 1 1/2 cup

switch off flame and let it become lukewarm

add 1/2 cup of mava to half of the

lukewarm milk. mix well without lumps

now add sugar, salt, saunf powder,

cardamom powder and few strands of saffron

mix everything well

add half of the maida. mix well without lumps

add the remaining half of the maida and mix well

start adding the rest of the milk and mix

evevrything well till it becomes a smooth batter.

keep mixing it for 4 to 5 minutes

set it aside

the batter should be fo flowing consistency

add sugar and water in a vessel and boil it in

low medium flame for 10 to 12 minutes

add cardamom powder .switch off flame

and set it aside

heat ghee on a tawa or pan for 3 to 4 minutes

pour a ladle of batter on the tawa

don't disturb it

it will spread on its own.

let it get cooked in the ghee. once the sides

become golden in colour, flip it

let it get cooked

remove the malpua form tawa and place

it in the sugar syrup for half a minute

remove and place it on a serving plate

top with rabdi and nuts.

serve hot.

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