Malpua - The Indian version of a pancake deep fried in Ghee/oil, dipped in sugar syrup that tastes divine. Offered to Gods as bhog in some of the states in India this dish has many regional variations.
These circular sugary treats are crunchy on the edges and soft n juicy in the middle.Another recipe from my mother's kitchen these Malpuas taste heavenly when served hot with cold Rabri.
Let's get cooking.
Rabri Malpua - Hot Malpuas served with chilled Rabri is the most flavourful combination.
1 Cup - Atta (Whole wheat Flour)
1/4 Cup - Suji/Rava
1/2 Cup - Milk
1/4 Cup - Fresh Cream
1 tbsp - Ghee (Clarified Butter)
1/2 + 1/2 tsp - Cardamom Powder
1/2 tsp - Fennel Powder (Optional)
1 1/2 Cup - Sugar
1 Cup - Water
Ghee/Oil for frying
For Batter -
In a bowl add the wheat flour and suji and whisk once. Now add in the fresh cream and milk to make the batter. Make sure it is nice, lump free and free flowing batter. Add cardamom(elaichi) and fennel powder and mix again.
Once the mixture is all homogeneous add 1 tbsp warm ghee to the batter and whisk again.
Set aside the batter for around 2 hours to ferment. After 2 Hours mix the batter again and ladle in hot ghee to fry the malpuas.
For Sugar Syrup -
In a wide pan add 1 1/2 cup sugar,1/2 tsp cardamom powder and a few saffron strands and 1 cup water and bring to a boil until the sugar melts.
The syrup is ready to soak in the fried Malpuas.
For Frying the Malpua -
In a wide pan pour the ghee for frying and warm it on low flame. Once the ghee is hot ladlee the malpuas and fry on medium heat.
The ghee should be warm and not very hot while pouring the malpuas for the perfect shape. Flip once thy begin to change color. They should be nice and golden brown in color when done.
Strain and dunk in the sugar syrup with the help of a Spatula. Make sure that the fried Malpua is immersed completely in liquid.
After soaking for a few seconds, strain the excess syrup and place the malpuas on a plate. Serve hot as is or with some chilled Rabri.
Malpua with Rabri.
Pro - Tip : Keep all the things ready when you start frying the jalebis. This would need multi-tasking. Dunk the fried Jalebis in hot sugar syrup and make sure they are immersed completely in. Fry only 5-6 at a time and use wide pans for frying and medium mouthed pans for the sugar syrup.
Malpua have always been very popular in our nation. From weddings to Bhog/Prasadi these delicious treats mark their presence on every auspicious occassion. Serve them hot as is or with chilled rabri.
Try making these mouth-watering Malpuas at home and I'm sure you will love the outcome. Traditionally made with All purpose flour aka Maida taste delicious even when made with Wholewheat flour. Addition of fruit pulps give these amazing flavour will share variations of these soon.