By Devi Poojari
This recipe for Malpua Suzette combines the best of both worlds in a way where the flavours of fennel and saffron from the Malpua blend rather seamlessly with the beurre Suzette.
1.5 cups warm milk ½ cup grated khoya 1 cup all-purpose flour 2 teaspoons raw sugar ¼ teaspoon baking powder ½ teaspoon fennel seeds 1 pinch salt Ghee, for frying
100 grams butter 100 grams castor sugar 150 ml orange juice 1 teaspoon cardamom powder 6-7 saffron strands 2 tablespoons cognac
Mix all the ingredients for the malpua in a large bowl and set it aside for 15-20 minutes.
Meanwhile, melt the butter and sugar in a saucepan, until the sugar dissolves completely before slowly pouring in the orange juice, on a low heat.
Take off the heat once the mixture turns glossy and add the saffron and cardamom powder to combine.
Heat some ghee in a frying pan and pour the resting malpua batter by the ladleful, before cooking for a minute or two on each side.
Fold into fours and arrange on a serving platter.
Add the cognac to the beurre sauce when ready to serve, and cook on a low heat, until the alcohol evaporates.
Serve warm with lightly whipped cream and fresh fruit of choice.