Malpua are very sweet and delicious dessert and I had to make it for prasad during this Navratri. Mine is inspired by a fellow bloggers post from my page Recipe By Foodies, it’s an symbol of appreciation and acknowledgement for them. There is nothing better for a blogger to know that their recipes are been tried and tested by fellow bloggers and followers and are re-blogged in their own style. I am sure you yourself need to be a blogger to understand the feeling of achievement and accomplishment gained with this. When we make posts we get loads of comments and reviews about the way we have clicked, the presentation, the recipe detailing but according to me the biggest appreciation is when some one tries your recipe and appreciates the taste and re-blogs it for you..
I am trying to do my bit and will in future try and re-blog loads of recipes from fellow bloggers on my page.. Here is an awesome recipe with very few changes from my side.
This is my second attempt to make Malpua, first time I had used Mawa to make it but this is a very quick and easy method and tastes just the same.
Boil the milk and let it cool down completely before adding to the dry ingredients. Boil the syrup and make sure to let it boil for a while.
Take a pan or tava and pour the batter on it to make small pancakes. Use ghee for the best or authentic results I should say. There is one more way in which people fill 1/4 pan with ghee and then make their pancakes, they are as good as fry them. This method surely helps to get better golden color as we fry it, but apart from that no difference in taste. So I preferred the Pan fry method as less ghee is used.
Once the pancakes are ready dip them in the sugar syrup for around 1 to 2 minutes.
For garnishing use pistachio and almond flakes or either one if that’s how you like it. My mom had gifted me this fancy dry fruit cutter and it makes things very easy rather than using knife as sometimes pistachio are so small which makes it hard to hold and cut them in thin flakes.
Serve hot.. Hope you enjoy this as much as me and my family did..
Thanks for stopping by 🙂
- 1 cup Milk, boiled
- 1/2 cup Plain flour
- 2 tsp Sooji / Rava (Semolina)
- 1 tsp Saunf (Fennel seeds)
- 1/2 tbsp White sugar
- Ghee to pan fry
- 2 cups Water
- 1 cup any Sugar(I used Raw)
- Generous pinch of Kesar (Saffron)
- 1/2 tsp Elaichi powder( Cardamon powder)
- Pistachio and Almond for Garnish
- To make the Syrup – In a pot put water, kesar, raw sugar and elaichi powder and boil it. Till sugar dissolves completely and let it boil more for few minutes.
- Meanwhile in a mixing bowl add plain flour, boiled milk, sooji, white sugar and fennel seeds and mix well. Make sure no lumps are form and it’s in a consistency of a pour able batter.
- Keep a pan or Tava on low flame and let it get hot, once it is very hot put some ghee on it and when the ghee starts to sizzle with a ladle drop the batter and make small pancakes.
- Add more ghee to it and cook till one side is completely cooked then turn around and cook in similar manner.
- Once done remove the pancakes keep aside. When all pancakes are done and just before to serve soak the pancakes in hot/warm syrup for at least a minute.
- Remove on serving plate and garnish with pistachio and almond flakes.
- Enjoy the delicious, it’s best to serve it warm and can be accompanied with Rabri.