How to make Malpua

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Pour the milk into a bowl. If using milk powder or mawa, add it and mix well.
2. Add the flour, fennel seeds and cardamom powder, then mix into a batter.
3. Adjust with more milk until the batter is flowing, neither too thick nor too runny. Thinner batter gives thin malpuas, thicker batter gives thick, dense ones.
4. For fluffier malpuas, beat the batter for a few minutes with a fork or whisk. Set it aside while you make the syrup; it can rest for up to 4 hours.
5. Dissolve the sugar in the water over medium heat, then boil until the syrup is sticky, about one-string consistency. Add 2 teaspoons lemon juice to stop crystallisation, or keep the pot in hot water after turning off the heat.
6. Heat ghee for frying. When hot, pour in 2–3 tablespoons of batter per malpua and let it spread.
7. Fry until golden, flip and fry the other side.
8. Lift out the malpuas and add them straight to the syrup. Stir the syrup briefly before adding them; if sugar crystallises, add 2 tablespoons water and heat.
9. Soak thick malpuas in the syrup for 10 minutes, or move thin ones to a plate just after dipping.
10. Garnish with chopped pistachios, or top with rabdi and pistachios.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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