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Malpua, one of the most savoured traditional North Indian sweet with that rich and thick coating of sugar syrup on the hot fried pancakes that’s made with all-purpose flour, curd (yogurt), spices, khoya goes perfect with paired with Rabri. Made on special occasions, these soft and fluffy pancakes are ultimate guilt binge. They are actually a real treat to ones plate.
With the chilly rush of breeze and the lazy cold mornings indicate that our beloved winter season is here! While Chai, Coffee and Hot Chocolate have naturally dominated the mood and the table in every winter, it’s easy to forget, then, that Indian kitchens have, for centuries, stored an exquisite variety of recipes that can match the indulgent mood of the cold weather besides your conventional winter recipes.
Moving over the from the conventional hot beverages in winter and switch to a frying pan to indulge in some smoking hot Malpuas! Here is a perfect breakfast recipe curated by Chef Ranveer Brar and brought to you by Hershey India to fix your lazy winter mornings!
Ingredients
• Pineapple (thinly sliced)-1 medium
• Refine flour – ½ cup
• HERSHEY’S Cocoa Powder – ¼ cup
• Milk – ½ cup
• Sugar – ½ cup
• Saffron – 2 or 3 strands
• Cinnamon – 1 stick
• Oil – for frying
Process
• Prepare a batter by mixing refine flour, HERSHEY’S Cocoa Powder and milk.
• In parallel, heat oil in a pan and dip the pineapple slices in prepared batter. Coat the slices evenly and fry them.
• Fry both the sides on medium flame, until it becomes golden brown in color and crispy in texture.
For sugar syrup
• Add sugar, cinnamon stick, saffron strands and water in a frying pan and cook for 5- 6 minutes until the sugar dissolves completely and the texture achieves syrupy consistency.
• Take off hot Malpuas from frying pan and drop them in the sugar syrup. Allow the Malpua to soak for 2 minutes.
• Drain the Malpuas from syrup and serve hot
