Malpua is a sweeet indian dessert. Delicious served on its own or with rabri or icecream
Ingredients 1 cup Maida / All purpose Flour 1/2 cup Mawa (unsweetened khoya) or Milk Powder 1/2 tsp Cardamom powder Salt just a pinch 1 tbsp Sugar 1 cup Milk 1/2 cup Ghee – for frying (you can use oil also) Handful of Pistachios sliced 11 Almonds blanched, peeled and slivered
For sugar syrup: 3/4 cupSugar 1/3 cup Water 1/4 tsp Cardamom powder 4 strands Saffron or 1 drop of orange food color
Method: In a bowl, add khoya and add milk and mix till it is smooth.
Add cardamom powder, sugar, salt and few strands of saffron and mix well.
Add the flour and mix well till there are no lumps.
To prepare sugar syrup, add sugar and water in a vessel and allow the sugar to melt . Simmer the sugar syrup for 10-12 mts on low medium flame. Add cardamom powder and turn off heat. Set aside.
Heat ghee/oil in a small vessel or pan on low medium flame for 3-4 minutes. Pour a table spoon full of batter in the center of the pan without spreading it. The batter will spread and puff on its own. Do not try to touch the pancake till it starts to turn golden along the edges. It will slowly get immersed in the ghee and cook on medium flame till the sides are golden brown. Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown. Use a slotted spoon to drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for 1 minute. Remove with a slotted spoon such that the sugar syrup drains off the Malpua and then place it on a serving plate. At the time of serving, place malpua on a serving plate.
Optional: Spoon some rabri on top of the malpua and garnish with chopped pistachios and almond slivers.
Parsi Cuisine Cookbooks and EBooks by Rita Jamshed Kapadia are available on Amazon