Malpua

Malpua: Malapua is a pancake served as a dessert or a snack. There are several variations, using the following ingredients: maida (all purpose flour), milk. The batter is left to stand for a few hours before being spooned into a pan of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in thick sugar syrup.

Malapua is a popular sweet to make on the Hindu religious occasion of Holi. Malapua is served at the Jagannath Temple as Sakala Dhupa (Morning food served to the lord).

Ingredients (serves 4):

• 1 cup all purpose flour
• 2 cups milk
• 1/2 cup mawa (unsweetened khoya)
• 1 tbsp sugar
• 1/4 tsp fennel (Saunf) powder
• 1/2 tsp green cardamom powder
• A pinch of salt
• Oil or Ghee, for frying
• 3 tbsp pistachios, slivered
• 3 tbsp almonds, blanched, peeled and slivered

For Sugar Syrup:

• 3/4 cup sugar
• 1/3 cup water
• 1/4 tsp green cardamom powder
• 4 – 6 strands of saffron

Method:

• Bring the milk to a boil, on medium heat.
• Simmer the milk till it reduces to 1 1/2 cups.
• Remove the milk from heat and allow it to cool to room temperature.
• In a bowl, add khoya with half of the milk.
• Mix till it is smooth.
• Add in the green cardamom powder, fennel powder, sugar and salt.
• Mix well.
• Add in half of the flour.
• Mix well till there are no lumps.
• Add the remaining flour and mix well.
• Slowly add the remaining milk till it forms a smooth flowing batter.

Note: If more milk is required to make the malpua batter, do add more. Add milk as required for a flowing batter. If the batter has become too thin, you can always add a few tablespoons of flour to thicken it.

• Set aside till you make the sugar syrup.
• To prepare sugar syrup, add sugar and water in a stainless steel vessel.
• Melt the sugar and cook the sugar syrup for 10-12 minutes on low medium flame.
• Add in the green cardamom powder.
• Remove the ssugar syrup from heat.
• Set aside.
• Heat the oil in a pan on low medium flame for 3-4 minutes.
• Pour a small ladle full of batter in the center of the pan without spreading it.
• Do not try to touch the pancake till it starts to turn golden along the edges.
• It will slowly get immersed in the oil and cook on medium flame till the sides are golden brown.
• Flip it over and cook on medium flame for another 2-3 minutes 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 half a minute.
• Remove with a slotted spoon such that the sugar syrup drains off the Malpua and then place it on a serving plate.
• Spoon some rabri on top of the malpua and garnish with pistachios and almond slivers.

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