When i raised a question in my facebook page asking my viewers, what recipe they need to post for diwali. I got so many replies and one of the recipe which was requested is “malpua”. I was struck with that request because i wanted to make that for so long time. So immediately got into action.
There were so many recipe around the internet. But i got struck with the recipe which uses mawa. I took the recipe and adapted it to my taste. In my supermarket i couldn’t find mawa, so i made it myself. Check this for recipe.When i finished making the recipe and took my first bite, i was out of words. It tasted so delicious. And each bite is amazing.
It is quite simple to make as well. So milky and rich tasting sweet. I strongly recommend you to try this recipe. Because it is worth every min. If you store bought mawa, then this recipe is a doodle to make. I hope you will try this for diwali and let me know how it turn out.
Preparation Time : 10 mins
Resting Time : 15 mins
Cooking Time : 15 mins for making syrup, 2 to 3 mins for frying
Makes : 15 Small Malpuas
Wheat Flour / Atta – 1 cup
Milk- 1 cup + more as needed
Cardamom Powder – 1 tsp
Fennel Powder / Saunf / Sombu – 1/4 tsp Powdered
Oil for shallow frying
Cashews – 2 tblspn toasted ( Use any nuts of your choice )
For Sugar Syrup:
Water – 1 cup
Saffron – Few strands (Optional)
Take milk in a kadai and warm it up. Now add in khoya and mix well. Turn off the heat.
Now add in wheat flour and mix well. Once everything is mixed, remove from heat and transfer it to a bowl.
Add in cardamom and fennel powder. Mix well. The batter should be like dosa batter. Let this batter sit for 10 to 15 mins.
Meanwhile make the sugar syrup. Take sugar and water in a kadai. Bring that to a boil. Boil it for 5 to 8 mins, so it turns sticky and little thick. Keep the syrup warm.
Now heat oil in a flat bottom frying pan. Take a small ladleful of batter and pour that in. The batter will spread itself into small thin pancakes.
Cook this mixture on medium heat till the sides turn golden. Now flip them over and cook for few more mins till it turns golden.
Once it is done. Drain them and drop them in the warm sugar syrup.
Let them stand in the syrup for a min. drain them and arrange them in a plate.
Now sprinkle some nuts and serve warm or at room temp.
1) When you fry malpuas, if you see them disintegrating in the oil. Then the batter is too thin, Add more wheat flour to make it thick.
2) If the batter is too thick then the malpua will be denser. So add more milk.
3) The sugar syrup doen’t need to boil for longer. if you let it cook longer then the sugar will crystalize. Let the syrup boil till it gets little thick and sticky.
|Take all your ingredients|
|Take milk in a kadai and warm it up|
|Add in mawa|
|Mix well.. So the mawa gets disolved|
|Add in atta|
|Add in cardamom powder|
|Add in saunf powder|
|Mix well…Let the batter rest for 15 mins|
|Now make the sugar syrup|
|Add water to sugar|
|Boil it up|
|Add in saffron|
|The syrup should be sticky and little thick|
|Now lets fry the malpua|
|Take a ladleful of batter|
|Drop them in hot oil|
|Fry them in medium heat|
|Once the sides turn golden|
|Flip them over|
|Cook untill it turns golden|
|Soak them in syrup for just a min|
|YUMMY IT WAS|