I remember going to sweet shops in Kolkata in evening, just in time for hot servings of fresh made Malpua. The taste is amazing when is have it warm. If there’s a serving of cold rabdi on it, nothing like it.
So here’s my recipe of the Malpua. It’s quite easy to make and doesn’t really take a lot of effort. Do try it at home.
- 1 cup sugar
- 1/2 cup water
- 3-4 green cardamom pods
- Couple strands of saffron
- A pinch of orange foodd color (Optional)
- 1 cup All-Purpose flour (Maida)
- 1/2 cup semolina (Sooji/Rawa)
- 1/2 cup milk powder (or Mawa/Khoya)
- 1 cup warm milk
- 1 tsp fennel seed (sauf)
- 2 drops of rose water (optional)
- Pinch of salt
- 1/2 cup Ghee & 1cup oil to fry
- First step is to make the sugar syrup. In a pan, add the sugar, water cardamom pods, saffron & food color. Let it come to a boil. Cook the sugar syrup until it get’s to a string consistency – if you take a drop of sugar syrup between two fingers, and pull them away, it will create a string. Once done, switch off the gas and let it cool.
- Make the Malpua batter. Take the dry ingredients, flour, Semolina, Milk powder, and give them a nice mix. Then add the warm milk and whisk till it forms a lump free batter. Add a pinch of salt and rose water. Let the batter rest for 10 minutes.
- If using Khoya or mawa, instead of milk powder, add the mawa and a bit of warm milk first to make a smooth paste and then add all the other ingredients.
- In a pan, heat oil and ghee. You can use only ghee, but try not to use only oil. Ghee gives it a nice aroma. Once the oil is got, drop half cup batter into the hot oil. Your batter will stay put if you have the right consistency. Flip and fry until both side is nice and golden and the outer side of the Malpua is a bit brown. Remove it from the pan and dip it in the sugar syrup. Let it soak the sugar syrup for around 10 minutes.
- Garnish it with some Rabdi or have it as it.