A very happy 2013 to all my readers! May this be the most rocking year for you all. Wanted to give a sweet start to my first post in 2013 and hence I bring this recipe to you.
Malpuas are sugar syrup dipped pancakes. A very popular and traditional Indian dessert, mostly prepared during festivals and special occasions. However, I do not need a reason to eat sweets and desserts :). Yes I am the one with a sweet tooth too :). I initially thought that this dessert is predominantly eaten in the western parts of India (Rajasthan). After doing a little online research I learnt that this dessert is predominantly eaten in western, northern and eastern parts of India. This is what I love about cooking. I not only gather some new culinary knowledge every time I try cooking something new, but I also get to enjoy the outcome :).
There are several different methods of making Malpuas. Some use jaggery instead of sugar. The main ingredients of this dessert are semolina, refined flour and the sugar syrup. I always thought that these are hard to make. However, keep aside your fear and you will be surprised like I was.
Go on and treat yourselves with this dessert!
Ingredients for the Malpua (yield up to 8 – 10 pieces)
1 cup Sooji (fine Semolina)
1/2 cup Maida (refined flour)
1 pinch Salt
1 tsp fennel seeds
1 pinch baking powder
1/2 cup fresh grated paneer
1/2 cup sweetened condensed milk
1 cup warm water
3 – 4 tbsp Ghee or clarified butter or oil for shallow frying
Ingredients for Sugar Syrup
1 1/2 cups sugar
1 1/2 cups water
1 tsp fresh grated cardamom powder
3 – 4 strands of kesar (saffron)
Method for making the sugar syrup:
- In a small sauce pan mix the ingredients of the sugar syrup.
- Heat on the stove on MED-HI.
- Let the syrup boil until it thickens to one thread consistency. The method for testing the consistency is while the syrup is boiling, using a spoon take some aside and let it cool. place some cooled syrup between you thumb and index finger. If you pinch this now you should see one thread.
Method for making the Malpuas:
- Mix semolina and 3/4 cup of the warm water and set it aside for 15 mins.
- Now add condensed milk, flour, salt, fennel seeds and baking powder. Using a whisk mix well.
- Add n the paneer and whisk again.
- The consistency of the batter should be pancake like. If you think that the batter is too thick add in little water at a time to adjust.
- Heat ghee in a shallow flat frying pan. Using a ladle pour the batter to make small malpuas (~ 2″ – 3″ in diameter). It will be hard to handle bigger sized malpuas.
- Using a pair of cooking tongs, fry till both sides are golden brown in color.
- It is ideal to cook one malpua at a time. Also you might need to add some ghee after a few malpuas are cooked, as the malpuas tend to soak some ghee. Adjust the quantity of ghee as needed.
- Once cooked dip the fried malpua in sugar syrup for 1 minute.
- Prepare the remaining malpuas following steps 5 – 8.
Tips for serving:
- You can prepare these 1 – 2 days in advance. Warm them prior to serving to enjoy a blissful taste.
- Often these are served with Rabri – thickened sweet milk.
- Garnish them with some sliced pistachios or cashews or almonds.