About the Recipe
Malpua in northern India, particularly in Uttar Pradesh, Bihar and Rajasthan, don’t contain fruit. There are several variations, using some or all of the following ingredients: maida (refined flour), semolina, milk, and yogurt. The batter is left to stand for a few hours before being spooned into a kadhai of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in a thick sugar syrup.
Ingredients
1 cup maida / plain flour / all purpose flour
½ cup rava / semolina / bombay rava / sooji
¼ cup sugar
½ tsp fennel / saunf (powdered)
¼ tsp cardamom powder / elachi powder
½ cup milk / rabri
water as required (to prepare batter)
oil for deep frying
rabri for serving
dry fruits for garnishing
for sugar syrup:
1 cup sugar
½ cup water
¼ tsp cardamom powder / elachi powder
few threads saffron
Preparation
Step 1
firstly, in a large mixing bowl take maida, rava and sugar.also add fennel powder and cardamom powder.further add milk or rabri.
Step 2
mix well making sure there are no lumps in the batter.add water as required and mix well.make sure the batter is of smooth poring consistency.further whisk the batter for atleast 5 minutes.
Step 3
cover and rest the batter for 30 minutes.pour the batter into hot oil / ghee.once the malpua starts to float, splash oil over malpuas.and also press gently with the help of perforated spoon.
Step 4
the malpuas will puff up like poori.now fry both sides till they turn golden brown.drain the malpuas onto the a kitchen towel to remove excess oil. now soak the malpuas into hot sugar syrup.
Step 5
rest for 10 minutes making sure both the sides of malpua are soaked well.finally, serve malpuas hot with rabri and garnished with few nuts.