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India's love affair with desserts is not new, we honestly believe that there is nothing like too much ‘sweet’. We like to experiment with pretty much everything that is around us and turn it into a savoury or a sweet. There are some sweet treats which are a seasonal fare in this country but our undying love for sweets is so strong that we can indulge in them anytime we feel like. One such dessert is malpua, traditionally people like to savour them in winters, for it is hot and oozing with ghee. Malpua is said to be one of the oldest desserts of India, and it almost dates back to 1200 A.D. It looks like a crispy version of pancake that is dipped in chashni (sugar syrup). The inner texture of malpua is quite fluffy in comparison to its outer, which gives it a delightful chewy texture. This decadent dessert is often paired up with piping hot rabri, that makes it hard to resist. If you like, you can also refrigerate the malpua and savour it later, but the classic way is the best option to enjoy the goodness of the delicious crispy malpua. So, if you are already drooling just by reading about it, you can try this simple recipe of classic malpua at home.
Ingredients For Malpua:
- 1 ½ cup all-purpose flour (maida)
- 1 cup semolina (sooji)
- ½ cup sugar
- 1 tsp fennel powder (saunf)
- ½ tsp cardamom powder (elaichi)
- 1 cup milk
- Water as required
- Oil as required
- Crushed dry fruits (almond and cashews)
Ingredients For Sugar Syrup:
- 1 ½ cup sugar
- 1 cup water
- ½ tsp cardamom powder (elaichi)
Preparations:
1. In a saucepan add all the ingredients for sugar syrup and heat it over medium-low flame. When it comes to a boil, stir it for one last time and then cover it and keep it aside.
2. After that in a large bowl add all-purpose flour, semolina, sugar, fennel powder and cardamom powder. Give it a good mix and then add milk into it. Whisk all of them together for a couple of minutes and make sure there aren’t any lumps.
3. Start adding water slowly while whisking the concoction. Make sure the batter is smooth in consistency without any lumps. Further whisk this batter for at least 5-6 minutes.
4. Cover and let it rest for 30-40 minutes, this will allow the batter to rise for a perfect malpua.
5. After that, heat oil over medium flame for deep frying, when the oil is hot enough, carefully add 3-4 tbsp of the batter into the oil. Let it fry until it becomes puffy and turns slightly brown in colour. Fry them from both sides evenly.
6. Then take these fried malpuas and douse them in prepared sugar syrup. Keep them in the syrup for at least 10 minutes and make sure both the sides are coated evenly. Lastly garnish it with crushed dry fruits.
Enjoy them with rabri for a wholesome experience.
