Malpua is a traditional Indian dish, consisting of layers of flaky flour dough deep-fried in oil.
Malpuas can be served with chopped pistachios, cashews, dry fruits or saffron to add flavor and color.
- 150 g Plain Flour (Maida)
- 100 g Semolina (Rava) lightly roasted
- a pinch Fennel Seeds optional
- a pinch Baking Powder
- a pinch Green Cardamom Powder
- 500 ml Milk
- for frying Ghee or Oil
- handful Pistachios broken, for garnishing
For the Sugar Syrup:
- 250 g Sugar
- 50 ml Milk
- 200 ml Water
- a pinch Saffron Strands optional
- Place the water for sugar syrup in a pan over medium flame.
- Add the sugar and stir until fully dissolved.
- Add the milk and after a few minutes remove the scum that rises to the top.
- Remove the pan from the flame and keep aside.
- Mix maida, rava, baking powder, fennel seeds, cardamom powder and milk.
- Ensure the mixture is of pouring consistency and not too thick.
- Heat ghee in a pan over low flame.
- Pour a ladleful of the mixture and spread evenly.
- Cook till it is light brown on both sides.
- Remove and drain excess ghee.
- Drop it in the sugar syrup and let it soak for 10 minutes.
- Repeat the same with the remaining batter.
- Drain the malpuas from the syrup, garnish with pistachios and serve.