Malpua or sweet Indian Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 8
Ingredients
  • 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.
Instructions
  1. Start by warming the milk. Make sure you do not scald it. Just take it off before it reaches the boiling point.
  2. Add semolina/suji to the milk and mix well. Let it stand for 15-20 min. Again mix well.
  3. Add flour, sugar and mawa, mix well. Grate the mawa/khoya before adding to the mixture.
  4. Add crushed fennel seeds and cardamom seeds.
  5. Add the raisins and mix gently .
  6. Cover the mixture and let it stand for at least 1 hr.
  7. For the syrup :
  8. 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.
  9. To make the pancakes / malpuas:
  10. 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.
  11. Once the oil is hot, reduce it to the lowest point.
  12. Next, take a ladle full of batter, pour it gently into the oil and do not touch.
  13. Once it starts to get golden brown, turn it over and let it fry on the other side as well.
  14. Deep fry till nicely brown.. The edges should start to get crispy but the centre still be a little soft.
  15. Drain the pancakes on tissues.
  16. Dip it in the hot rose and saffron syrup.
  17. To serve:
  18. 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.
  19. Serve with cold rabri on the side.
Notes
1. If you do not get mawa, replace it with milk powder(1/2 cup) and ghee(1/2 tbsp).
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.
Recipe by La Petit Chef at http://lapetitchef.in/2015/11/malpua-or-sweet-indian-pancakes.html