Malpuas, the north-indian delight, are fluffy sweet pancakes dunked in sugar caramel. Basically prepared from a batter of flour, milk, and milk solids; these pancakes are served as desserts in India and Bangladesh. And, the Malpuas, when served warm with chilled Rabri- heavens!
Check out the recipe to treat your taste buds and soothe the ooh-aahs of your taste buds.
Ingredients:
For Malpua Batter:
- 125 gms All Purpose flour (or otherwise you can also go for Wheat Flour)
- 3 tablespoons yogurt
- 500 gms powdered sugar
- 1 litre milk
- 3 tablespoons milk solids
- 3 pinches baking soda
- ½ cup water OR add as required
- 3 to 4 green cardamoms (either powdered or crushed)
- 1 teaspoon crushed fennel seeds
- 3 tablespoons clarified butter (for frying)
For Caramelized Sugar or Sugar Syrup:
- ½ cup sugar
- ¼ cup water
- 3 to 4 cardamom (powdered)
- 3 to 4 Rose Petals
For Garnishing:
- Almonds
- Pistachios
Procedure:
- Take a mixing bowl. Add to it all purpose flour, fennel seeds, cardamoms, 125 gms powdered sugar. Mix all the ingredients well.
- Add yogurt and, milk solids (or, you can also use Nestlè’s Milkmaid).
- Add milk and water until the batter reaches to a pouring consistency. Make sure there forms no lumps.
- Let the batter rest for at least 30 minutes.
- Meanwhile, blanch almonds and pistachios and then, leave them soaked in hot water for half an hour. Peel and slice. Keep aside.
Prepare Sugar Caramel:
- In a heavy-bottomed pan, heat sugar and water in a ratio of 1:2. Add cardamom powder and rose petals. Simmer down, and stir well so that the sugar caramelizes. Cook till the caramel or sugar syrup gets ½ or 1 inch string consistency. Make sure the syrup is kept warm so that it does not crystallize.
- Deck out the malpua batter on the kitchen counter. Add to it 3 pinches of baking soda. Mix well.
- Take a pan or a griddle. Add clarified butter and heat it.
- Pour half ladle of batter (or an approximate of 2-3 tablespoons) on the hot clarified butter. Lightly, spread the batter with the back of the spatula. Shallow fry the pancakes on a low to medium heat till golden and crispy. Keep on flipping the pancakes a couple of times.
- Drain the pancakes on paper towels for a fraction of seconds. And immediately, transfer them into the warm sugar syrup. Use a spoon or tongs to gently coat the pancakes with the caramelized sugar. Make sure you stir the sugar syrup well before adding the pancakes to it.
- Garnish your dessert with almonds and pistachios. Serve hot. Savor the delight!
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