By Ujjainee Roy
August 15, 2024
Malpua are typically deep-fried and soaked in sugar syrup, offering a delectable combination of crisp edges and a soft, fluffy center. While the classic malpua is made with refined flour, this version uses whole wheat flour for a slightly healthier twist, adding a nutty flavor and extra fiber to the dish without compromising on taste. Here's a quick recipe.
– 1 cup whole wheat flour – 2 tablespoons semolina – 1/4 cup milk powder – 1/2 teaspoon fennel seeds – 1/4 teaspoon cardamom – 1 cup milk – 2 tablespoons yogurt (curd) – 1 tablespoon sugar – Ghee or oil for frying - A few saffron strands (
In a mixing bowl, combine the whole wheat flour, semolina, milk powder, fennel seeds, and cardamom powder. Add yogurt and sugar, and slowly pour in the milk while whisking continuously to form a smooth batter.
The consistency should be similar to pancake batter—not too thick or too runny. Adjust the amount of milk if necessary. Cover the batter and let it rest for about 20-30 minutes. This allows the semolina to soften and the flavors to meld.
In a saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves. Add cardamom powder, saffron strands (if using), and rose water. Let the syrup simmer for 5-7 minutes until it thickens slightly.
Turn off the heat and keep the syrup warm. Heat ghee or oil in a deep frying pan over medium heat. Once the oil is hot, pour a small ladleful of batter into the pan, spreading it out gently to form a small pancake. Fry until the edges are golden brown and crisp, then flip and cook the other side.
Remove the malpua from the oil and drain on paper towels to remove excess oil. Immediately dip the fried malpua into the warm sugar syrup. Let it soak for about 1-2 minutes, ensuring it's fully coated.
Remove the malpua from the syrup and place it on a serving plate. Garnish the malpua with chopped nuts, such as pistachios or almonds, and a pinch of saffron.