Malpua Recipe
Malpua. Fried Indian style pancakes that are crispy yet soft. A very popular regional delicacy made on festivals like Holi in North India.
Ingredients
- 1 cup All Purpose Flour (or Maida or Wheat Flour)
- ¼ cup Sugar
- 1¼ cup Milk (that is slightly warm)
- 2 tbsp Fresh Milk Cream (or heavy cream)
- 1 tsp Cardamom Powder (optional)
- 1 tsp Fennel Powder (optional)
- 1 pinch Salt
- Ghee or oil for frying
- ¼ cup Sliced or chopped pistachios and almonds (to garnish)
Instructions
- Take a bowl and add the flour, sugar, salt, cardamom and fennel powders. Whisk everything well.
- Warm the milk and start adding to the dry mix part by part, whisking well at the same time. Make sure the batter is lump free and smooth. To test, it should fall freely when spooned and lifted. Add the cream and mix again. I used about 1 and 1/4 cups milk and 2 tablespoons cream. Feel free to mix in a tablespoon or two of extra milk until you reach a pouring consistency.
- Cover and let the batter rest for an hour minimum. The recommended time for the batter to sit is 4 to 6 hours. The longer it rests, the more delicious the malpuas will be.
- Now is a good time to make the sugar syrup in case you are going to soak the malpuas in it to make them more indulgent. If so, you may omit the sugar in the malpuas or lower the quantity.
- When you are ready to fry, heat ghee or oil in a broad, heavy bottomed pan. The malpuas should not be fully drowned or submerged in the oil when they are being fried. I would add ghee or oil to fill upto about one fourth of the pan or kadhai.
- Whisk the batter very well for about 2-3 minutes before frying. This ensures soft malpuas with a longer shelf life.
- Take a ladle or a size 1/4 cup and spoon the batter. Pour the batter from a height to fall freely into the medium hot oil so that it takes a rough round shape on its own.
- Fry the malpua on low to medium heat until you see the edges turning golden brown. Again, please note that the malpua isnt fully immersed in the oil.
- When the bottom side is cooked, flip gently and let the other side cook completely and turn a light golden brown.
- If you have made a sugar syrup, remove the malpua while draining any excess oil and add it into the warm sugar syrup and let both the sides soak for about 20-30 seconds.
- Remove onto a serving plate and garnish with sliced pistachios and almonds.
- Serve warm as such or with a side of chilled, creamy rabdi.