Malpua with rabri, a festive delicacy with the power to make anyone happy. Flavored with cardamom,fennel and jaggery,stuffed with mawa and raisins these sweet pancakes are like delicious bites of heaven. Served with an exotic rose and saffron syrup and thick clotted cream(rabri) these malpuas are soft and melting in the centre with crisp laced edges. Don’t forget to wow your guests this Diwali!
“A party without a cake is just a meeting” – Julia Child.
And a Diwali party without these pancakes is simply not a party! 😉
I am not really a dessert kinda gal. I know you know that by now. I do love my occasional chocolate and coffee desserts, but otherwise, I would anyday eat fresh fruits to get my sweet fix. Or chocolate. You know there is always chocolate. Ain’t you glad you live in a world with chocolate?? Especially when you can make absolutely delicious chocolate puddings in 10 mins!! I know I am.. I am making these again for Diwali, may be with a new twist. But really that shouldn’t stop you from making these and indulging yourself.
Lets recap for a bit.. Circa March 2015. Festival Holi (Indian festival of colors and absolute fun, search the archives for March , you will find some lovely pictures and awesome food). I had attempted my MIL’s pancakes ( malpuas) for the first time. And they were great!!! But somehow in the mad rush of the festival I simply couldn’t photograph them at all. Has that ever happened to you?? It happens to me all too often.
So here we are, 6th Nov,2015…and here’s the malpuas that should have been posted half a year back. But its better late than never, right?
Coming from a fairly modern nuclear family with working parents, I didn’t grow up seeing mithais being made at home. Mithais or any dessert is a comparatively laborious and time taking process, and my mom mostly never indulged us by making sweets at home. Whatever time she had left after work was spent on our studies and making dinner for us. But occasions were always special. Be it a working mom, a Stay at home working mom, or a housewife. Every mother tries her best to make occasions special for her kids. My parents did..especially my mom who cooked so many lavish dishes that I still remember them fondly. P’s mom did, especially on Holi which was celebrated in quite a Bollywood standard at his home. I am talking huge lawn parties, DJ, best of food, designer white chikkan kurtis and aviators in place!! I , am trying to do my best. I can’t say that I am making ten desserts or testing out 20 recipes for the Diwali.But yes, whatever I make is being loved by these two. I love working..i love playing and teaching my kid, I love date nights with P and yes, I am trying to sleep at a normal 1 am these days, instead of my usual 3 am. So you wont see me giving you virtual diabetes with sweet after sweet, but pardon me.. THIS.. THIS I simply had to share!!!
Although I have seen my mom make malpuas when I was a child, its been a long time. Over a decade since I saw her make them. But luckily for me, my MIL is fabulous at this particular sweet. She doesn’t cook too often,which is sad coz when she does, its absolutely delicious. Finally followed her recipe and made the malpuas that made P grin from ear to ear, like a child who had just gotten access to a candy store!
Isn’t that smile worth all the trouble?? I know you feel the same.
Wishing everyone a glorious Diwali…
- 230 ml Milk
- ½ cup Suji or semolina
- ½ cup all purpose flour
- ⅓ cup Mawa/ khoya (milk solids}
- ¼ tsp Baking powder
- 2 tbsp Sugar
- ½ tsp Fennel seeds(crushed)
- ¼ tsp Cardamom seeds(crushed)
- Raisins ¼ cup
- Pistachio/almonds to garnish
- Oil to deep fry
- For the syrup:
- 2 cup Sugar
- 1¾ cup Water
- 5-6 Cardamom
- Saffron 8 strands
- Rose essence 1 tsp
- Rabri (thick clotted cream) - can be home made or bought from the shop.
- Start by warming the milk. Make sure you do not scald it. Just take it off before it reaches the boiling point.
- Add semolina/suji to the milk and mix well. Let it stand for 15-20 min. Again mix well.
- Add flour, sugar and mawa, mix well. Grate the mawa/khoya before adding to the mixture.
- Add crushed fennel seeds and cardamom seeds.
- Add the raisins and mix gently .
- Cover the mixture and let it stand for at least 1 hr.
- For the syrup :
- Add measured amount of sugar and water in a pan and let it boil. As the sugar dissolves completely, lower the heat to medium. Add cardamoms,saffron and rose to flavor the syrup. Keep the syrup hot.
- To make the pancakes / malpuas:
- Heat sufficient oil in a pan for deep frying. As the oil is heating up, beat the batter really well. Add baking powder to the batter just before frying.
- Once the oil is hot, reduce it to the lowest point.
- Next, take a ladle full of batter, pour it gently into the oil and do not touch.
- Once it starts to get golden brown, turn it over and let it fry on the other side as well.
- Deep fry till nicely brown.. The edges should start to get crispy but the centre still be a little soft.
- Drain the pancakes on tissues.
- Dip it in the hot rose and saffron syrup.
- To serve:
- Remove the pancakes/malpuas from the syrup, transfer them to individual plates, por a bit of syrup on top, garnish with almond and pistachio slivers.
- Serve with cold rabri on the side.
2. It is a thick cake like batter.
3. While frying the malpuas , remember to keep the heat to a low- medium low.
4. You can omit the rose essence if you wish.
5. To make Rabri on your own at home, follow my Baked Boondi Parfait Recipe.