Malpua is nothing but Indian version of sweet pancakes and there are many variations for making it simple as traditional way of making would take almost half a day to condense the milk alone. Nevertheless, all variations tastes delicious and I've already got a chance to taste malpua in the tradional way @ Sara's place. It was just melt in the mouth and to die for. It's been more than a year now but my taste buds could still feel it. Coming to today's recipe, don't bother, I've opted to take the simple way as I'm boiling litres n litres of milk almost every other day to make sweets and already all gone now.. :) Got this recipe from here
- Condensed milk -- 1/2 tin
- Rava (Sooji/Semolina) -- 100 gms
- All purpose flour -- 50 gms
- Salt -- a pinch
- Saunf/fennel seed powder -- a pinch
- Baking powder -- a pinch
- Oil -- to deep fry/ shallow fry
- Sugar -- 3/4 cup
- Water -- 3/4 cup
Method:Mix the sugar with the water, heat on a medium flame. Bring the syrup to a single thread
- Soak the semolina in warm water for 20 minutes.
- Add the condensed milk,salt,baking powder, fennel seed powder and all purpose flour to the soaked semolina, mix well. The batter should be like dosa batter consistency.
- To make sugar syrup :
consistency and switch off the flame.
- Heat the oil on medium flame till it's hot and bring down the flame slightly lower.
- Take a small laddle full of the batter and drop in the middle of the hot oil. Now the malpua would slowly raise to the top and gets golden in a matter of few seconds. For shallow fry,look into notes/suggestions section.
- Take a slotted spoon, flip the malpua to the other side, cook them for a few seconds to get golden in colour.
- Gently remove the malpua from the hot oil ,slightly squeeze to get the excess oil out, place it in the sugar syrup, coat the syrup on both the sides, take out the malpua immediately after that.
- Place the sugar coated malpua's in a serving tray.
- Pour rabri over the malpua and serve hot/warm.
- Milk -- 3 cups
- Milk powder -- 3 tbsp (optional)
- (or) Khoya -- 1/4 cup,grated
- Pistachios -- crushed,2 tbsp
- Cardamom powder -- a pinch
- Heat the 3 cups od milk in a heavy bottomed non stick pan, bring to a boil.
- Heat the milk on medium flame until it reduces to 1/2 the quantity.
- Mix the milk with some milk and pour the mixture into the thickened milk. If using khoya,add it @ this stage.
- Bring down the flame a little lower now as the rabri would start getting thickened cos of the addition of milk powder.So,take extra care.
- Rabri should not be thick or runny,it has to be in the middle of these two consistency. Switch off the flame.
- Remove the pan from the stove, sprinkle the pistachios and the cardamom powder, mix well.
- Pour it over the rabri and serve.
- U may also shallow fry the malpua's. Just pour a small laddle of batter on to a hot dosa griddle and slightly flatten the batter as u would make for pancakes. Drizzle oil on the sides, cook till the bottom part turns golden, flip and cook again. Coat in sugar syrup.
- Unlike the traditional malpua's there's no need to soak the malpua in syrup for a minute. As the batter is already sweetened of condensed milk,coating in either side of malpua is enough.
- This is just one version of malpua, there are many versions which I'll try to publish in future.
- Adding milk powder to the rabri, quickens the thickening process. U may also add paneer, khoya, mawa/khoya.