Malpua are none other than Indian version pancake dunk in sugar sugar which is usually serve for occasion and functions in Indian household. It's surprisingly easy to make just like how you make pancake for weekend breakfast. Instead pouring maple syrup as sweetener we Indians soak our malpua in simple sugar syrup.
Its spongy and soft which is good to absorb all the cardamom flavored sugar syrup and keep it moist for hours. The saffron strands added into the sugar syrup lends an exotic flavor and beautiful color to the malpuas. If you notice, i added fennel powder to the batter and it goes a long way to create a hint of spice in this mouthwatering dessert. Serve the gorgeous malpua warm alongside rabri/thickened milk...as for me, i had mine sprinkled with crunchy chopped pistachios (rabri and malpua combination too sweet for my taste bud).
Ingredients
1 1/2 cup fresh milk
3/4 cup all purpose flour
1/4 cup semolina
50 grams khoya/mawa
1/4 tsp baking powder
1/4 tsp cardamom powder
1 tbsp granulated white sugar
1/2 tsp fennel powder
5 tbsp ghee/clarified butter
Sugar Syrup
1 cup granulated white sugar
1/2 cup water
5-6 saffron strands
3 cardamom pods,crushed
Methods
For Sugar Syrup
In a pot, add sugar,water add crushed cardamom pods. Boil in high heat for 9-10 minutes. Remove from heat and add the saffron strands and stir gently . Keep aside.
For The Malpua
In a bowl add all purpose flour,semolina,khoya,baking powder,sugar,fennel powder,cardamom powder and milk. Whisk till no lumps . The batter shall resemble of pancake batter.Cover with cling film and rest the batter for 15-20 minutes.
In a frying pan, over a medium heat add the ghee/clarified butter. Drop a ladleful of the batter into the frying pan and fry the malpuas for 2-3 minutes. Flip the malpuas and fry for another minute or till golden.
Transfer the hot malpuas into the warm sugar syrup and soak them for 8-10 minutes.
Remove from sugar syrup and serve warm.
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