By Ujjainee Roy
October 7, 2024
Malpua is often prepared during festive occasions like Holi, Diwali, and Navratri. This delicious sweet is made with a batter of flour, milk, and sugar, fried until golden and crispy, and then dipped in aromatic sugar syrup. The crispy edges and soft, juicy center make it an irresistible treat. Malpua can also be enhanced with flavors like cardamom, saffron, or coconut, and is often served with a topping of rabri.
– 1 cup all-purpose flour (maida) – 1/4 cup semolina (sooji) – 1/4 cup yogurt – 1/2 cup milk – 2 tbsp sugar – A pinch of fennel seeds (saunf) – A pinch of cardamom powder – Ghee or oil for frying For Sugar Syrup – 1 cup sugar – 1/2 cup water – A few saffron strands – 1/4 tsp cardamom powder
In a mixing bowl, combine the all-purpose flour, semolina, yogurt, and sugar. Gradually add milk to make a smooth batter. The consistency should be slightly thick but pourable.
Add fennel seeds and cardamom powder for flavor, mix well, and let the batter rest for 15-20 minutes. Prepare the sugar syrup by boiling water and sugar together until the sugar dissolves. Add cardamom powder and saffron strands.
Heat ghee or oil in a pan on medium flame. Pour a ladleful of batter into the hot ghee to form small pancakes. Fry the malpuas until they turn golden and crispy on both sides.
Remove the fried malpuas from the pan and immediately dip them into the warm sugar syrup for a few seconds. Serve the crispy malpuas warm, garnished with chopped nuts