Malpua

Malpua is a favourite of most of us! And yet the pleasure of having this typical Indian delicacy is often restricted to those times when we can visit a sweet shop. But why wait so much for something so nice.. here is an easy to make recipe to help you cherish your favourite malpuas, freshly prepared, hot and tasty, and what more.. in the comfort of your home.

INGREDIENTS: -

Plain Flour (Maida) -100 gm

Mawa–100 gm (khoya)
Milk –1litre

Ghee – 100gm for frying

Baking soda – a pinch
Pistachios – 8-10 chopped

Almonds -  8-10 chopped
Saffron -  7-8 strands

For sugar syrup:
Sugar –2 std measuring cup
Water –1 std measuring cup
Cardamom powder - 1/4 tsp
Saffron – 7-8 strands

*A standard measuring cup is easily available in market; a regular tea cup in house can be a close approximate

METHOD: -

Batter

• Boil milk in a heavy-bottom pan till it is reduced to half. Cool the thick milk till lukewarm.
• Grate the mawa and make it smooth.
• In a bowl, add mawa and maida and mix well.
• Now add little –little amount of lukewarm milk to mawa-maida mixture and mix well, till it forms a smooth flowing batter. Keep stirring the mixture for 3 - 4 minutes.
• Make sure that batter should be without any lumps and absolutely smooth in texture. (Add small quantity of milk and when batter becomes of flowing consistency, stop adding milk.)
• Malpua batter is ready. Cover the mixture and leave it for 1/2 hour.

Sugar Syrup:-

• To prepare sugar syrup, add sugar and water in a stainless steel vessel and allow the sugar to melt.
• Once the mixture starts to boil, pour 1 table spoon milk to it. The foam will start to appear over the mixture, take it out with the spoon.
• Simmer the heat and keep sugar syrup for 10 minutes on low medium flame.
• Add cardamom powder and saffron and turn off heat.
• Set aside in a broad vessel. (Sugar syrup should not be very thick; it should be thinner than one string consistency.)

Malpua making:-

• Heat ghee in a flat frying pan on low medium flame.
• Add a pinch of baking soda in malpua batter and mix it.
• Now pour 1-tablespoon malpua mixture (trying to form a circular shape) into the ghee to form circles about 4" in diameter.
• Fry 2-3 malpua at one time into the ghee. Turn it over when it starts to colour slightly. (Cook on slow to medium heat.)When it turns brown in colour, remove from the ghee and put directly into the sugar syrup.
• Immerse the Malpua in the sugar syrup for half a minute.
• Remove malpua from sugar syrup, drain off extra sugar syrup and then place it on a serving plate.Garnish with pistachios.
• Serve them hot.

Tips

• If batter seems to be thick, do add more milk as required for a flowing batter.
• If the batter has become too thin, you may add a few tablespoon of maida to thicken it.
• Instead of ghee, oil can be used to deep fry the Malpuas.