Monsoon special Malpua recipy
Malpua is a popular Indian sweet pancake, beloved for its soft, fluffy texture and rich, syrupy flavor. It's made with a simple batter of flour, milk, and eggs, often infused with spices like cardamom or saffron. The batter is then fried in ghee or oil until golden brown, then soaked in a sugar syrup infused with flavors like rose water or kewra.
Servings 8 people
Calories 273kcal
Ingredients
- 1 cupe milk
- 2 cup sugar
- 1.5 cup water
- 5 piece Cardamom crushed, or more to taste
- 1 cup All pupose floor
- 1/2 cup Semonila floor
- 3/4 cup Sunflower oil
- 4 tabl spoon Ghee
- 1 tablespon crushed almonds for garnishing
Notes
Step1. Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
Step2. Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
Step3. Blend warmed milk, remaining 1/2 cup sugar, flour, semolina, in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
Step4. Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
Step5. Dunk cooled pancakes into the syrup, one by one.Garnish with almonds.