By Devi Poojari
April 9, 2024
A deep-fried pancake-like delicacy that is popularly enjoyed during the holy month of Ramadan, mapluas make for a great ending to an iftar meal. Top it off with cold rabri for a hot-and-cold contrast in every bite, or enjoy warm, while sharing with a loved one.
150 grams all-purpose flour ¼ cup semolina 4 eggs ½ teaspoon baking powder 100 grams fresh mawa 1 cup sugar 5-6 almonds, crushed ½ teaspoon cardamom powder ¼ cup milk Ghee, for frying
Combine the dry ingredients in a bowl followed by making a paste using some water.
Cover the batter and allow it to rest for 8 hours, after which you can add in the milk, eggs, mawa and sugar into the mixture.
Stir well to combine while heating a cup of ghee in a frying pan.
Pour in a ladleful of batter into the hot ghee and fry the malpua over medium heat, until the edges begin to brown.
Using a skewer or chopstick for support, flip the malpua to let it cook on the other side for a minute or two.
Remove from the ghee and serve hot with rabdi or enjoy when still warm.