Recipe of the Month n Malpua

powder. Malpua is often made during festivals like Holi, Navratri and Diwali, special occasions and are a street food as well. Soft and fluffy on the inside, yet crisp and lacy on the outside, these syrup dipped pancakes are a real treat.

Ingredients:

• 1 cup all purpose flour

• 2 tablespoon khoya

• 1 teaspoon powdered green cardamom

• 2 tablespoon chopped pistachios

• saffron as required

• 1 tablespoon semolina

• water as required

• 1 1/2 cup refined oil

• 10 gm readymade rabri

• 1 1/2 cup sugar syrup

Cooking Methods:

Step 1 - Making Malpua Batter

·In a mixing bowl take the all-purpose flour, fennel seeds and cardamom powder. Mix the dry ingredients well.

·Add the khoya and curd (yogurt). Please use fresh yogurt Instead of khoya you can also use milk powder.

·Add water and begin to stir to a thick or medium-thick flowing batter without lumps.

·Cover the bowl and allow the batter to rest for 30 minutes

·Meanwhile when the batter is resting blanch the almonds and pistachios in hot water Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them Keep aside

Step 2 - Making Sugar Syrup

In a pan take sugar and water Stir so that the sugar dissolves. On a low heat simmer this mixture.

·You need to have a ½ string or 1 string consistency in the sugar syrup If you cannot achieve these string consistencies than just make a sticky syrup

The sugar needs to be kept warm For this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize

Meaning you have to keep the sugar syrup pan on a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup.

Step 2 - Making Malpua

·Heat ghee in a frying pan or skillet.

·When the ghee is heating up add baking soda to the batter

·Stir to combine so that the baking soda is mixed evenly with the batter

Lower the heat Take 2 to 3 tablespoons or a ladle of the batter and gently pour it on the hot ghee.

·Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua depending on the size of the frying pan

Fry until both sides are golden flipping the malpua as needed for a couple of times.

·Drain them on paper towels to remove excess oil.