Malpua

Malpua

Makes 7 Malpuas

A. Ingredients For The Batter

1. Warm milk 1 cup

2. Khoya 1/2 cup

3. Whole wheat flour 1/2 cup

4. Cardamom powder 1/2 tsp

B. Ingredients For The Sugar Syrup

1. Sugar 1 cup

2. Water 1 cup

C. Ingredients For Shallow Frying

1. Oil/ghee 1/2 - 1 cup(depends upon the size of your skillet that you use to fry your malpuas)

Method Of Preparation 

1. Preparing The Batter

A. In a bowl add warm milk followed by khoya. Using a spoon, mix it together to form a uniform mixture.

B. Then add whole wheat flour, little at a time & mix well to form a lump free batter.

C. Mix cardamom powder in the batter.

D. Cover & keep the batter on your countertop for 15 minutes.

E. The consistency of the batter should be like that of dosa batter.

2. Preparing the sugar syrup

A. Add equal amount of sugar & water in a saucepan & turn on the gas on a low flame & keep stirring till the sugar dissolves in the water.

B. The sugar syrup need not have any particular string consistency but just cook till it becomes sticky. 

C. The sugar syrup needs to be warm when you drop the malpuas into it. 

3. Frying The Malpuas

A. In a flat kadai/skillet, add enough oil or ghee for shallow frying.

B. When the oil is hot, using a small ladle, scoop out a little batter & pour it in the oil.

C. Do not spread the batter, it will spread on its own.

D. Do not disturb the batter until the sides start to turn golden in color.

E. Once the sides turn golden, flip the Malpua to the other side & cook till it becomes golden brown in color.

F. If you want the malpuas to have a crispy edge, then flip over again & cook & then flip over to the other side one last time before removing it from the oil. 

G. Do the entire cooking process only on medium low flame. 

H. Using a spoon remove the malpua from the skillet & gently drop it into the warm sugar syrup & let it stay fully immersed in the syrup for 30 seconds.

I. Remove from the sugar syrup onto a plate.

4. Plating

A. Neatly place the malpuas on a plate. Pour some rabdi on the them & garnish them with chopped pistacchios & silvered almonds.

                                                            (OR)

B. Pour some rabdi on a plate & neatly arrange the malpuas over it & garnish with pistacchios & almonds. (This is how I did it)

5. For the rabdi recipe, please click here.

Notes

1. If you don't want to shallow fry the malpuas, then you can make them on a dosa tawa. Using a ladle, add a little(3-4 tbsp)batter on the tawa. The batter might not spread on its own on a dosa tawa, so you might want to spread it a little.

2. The batter needs to have the consistency of dosa batter. If the batter is too thick, then add some milk to it or if it's too thin, add some more khoya to it.

3. If your batter disintegrates in the oil, it means the batter is too thin. If the batter is too thick, then the malpua becomes too dense & tasteless so try to prepare the batter to the right consistency.

4. Adding rabdi is completely optional. You can eat it just like that after removing it from the sugar syrup. In that case, you need to eat it hot or warm.

5. Add more sugar to the water if you wish to. 

6. In order to keep the sugar syrup warm, place the saucepan with the sugar syrup in a hot water bath(the base of the saucepan should touch the hot water in the bowl).

7. Instead of using just oil or ghee, you can use both in equal quantities.

8. The milk needs to b warm & never hot.