Malpua Recipes
MALPUA
One of the most popular desserts made on the Hindu spring festival Holi, malpuas are pan-fried pancakes dipped in a sweet saffron-and-cardamom syrup. This recipe comes from Nidhi Jalan, founder of Brooklyn-based Masala Mama -- maker of artisan Indian simmer sauces (check out the Chickpea Curry) -- by way of her mother-in-law, who adds semolina flour to the batter for an extra-crunchy pancake edge. Nidhi call this version "simply divine" and admits that they are easily addictive.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 15 pancakes
Number Of Ingredients 15
Steps:
- For the pancakes: Combine the all-purpose flour, semolina flour, milk powder, fennel and pepper in a large bowl. Stir in the yogurt and gradually add enough milk, while stirring, to form a smooth pourable batter. Set aside at room temperature for 30 minutes, while you make the syrup.
- For the syrup: Combine the sugar, cardamom and 1/2 cup water in a medium skillet. Bring to a boil and then reduce to a simmer and cook until syrupy, about 8 minutes. Keep warm. Meanwhile, soak the saffron in the milk in a small bowl.
- Heat 2 tablespoons ghee in a large skillet over medium-high heat.
- Meanwhile, add the baking soda to the pancake batter and mix well. Once the ghee is hot, add dollops of the batter (2 to 3 tablespoons each) to the skillet; it should spread like a pancake. Reduce the heat to medium and fry until golden brown, about 2 minutes. Flip and cook until golden brown, about 2 minutes more. (Make 4 to 5 pancakes at a time.) Repeat with the remaining batter, adding more ghee as needed between batches. Transfer the pancakes to a paper towel-lined plate.
- To serve: Warm the syrup, if it has cooled. Add the saffron-milk mixture. Use tongs to dip/coat the pancakes in the hot syrup and transfer to serving platter. Sprinkle with almonds and pistachios and serve warm.
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HOW TO MAKE MALPUA, RECIPE BY MASTERCHEF SANJEEV KAPOOR
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Estimated Reading Time 3 mins
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- Reserve thirty grams of sugar and make one-string sugar syrup with the rest of the sugar. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
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- In a mixing bowl take 1 cup all-purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or 1/3 tsp cardamom powder. Mix the dry ingredients well.
- Also heat 1/2 cup sugar and 1/4 cup water. On a low flame simmer this mixture. Also stir well so that the sugar melts.
- Then immediately place them in the warm sugar syrup. Gently coat the malpua with the sugar syrup with a spoon or small tongs.
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- Malpua is a delicious recipe soaked in sugar syrup. Here’s a simple way of preparing this dish at home by following some very easy and simple steps. Take a bowl and mix together khoya, maida and sooji or semolina. Next, add cardamom powder and mix well once again. Gradually add water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for few minutes. Take a small bowl and soak saffron in water to make saffron water.
- Now, heat oil in a pan over a low flame. When the oil is hot enough, pour a ladleful of the mixture and spread evenly. Keep the flame low and cook until the malpua is golden from both sides. Remove the cooked malpua and drain the excess oil. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios, saffron water and rabri. Serve immediately.
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