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Wednesday, April 1, 2015

malpua recipe


Malpua rabdi - popular indian sweet of fried fluffy pancakes dipped in sugar syrup and served with rabdi or sweetened thickened milk.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for malpua batter:
  • 1 cup all purpose flour/maida, 125 grams
  • 1 tsp fennel seeds/saunf, kept whole or crushed
  • 3 to 4 cardamoms/elaichi, crushed or ⅓ tsp cardamom powder
  • 3 pinches baking soda or ⅛ tsp baking soda
  • ½ cup water, 125 ml or add as required
  • 3 tbsp khoya/mawa/evaporated milk, about 50 grams or 3 tbsp whole milk powder
  • 3 tbsp curd/yogurt/dahi
  • 3 tbsp ghee/clarified butter for frying
for sugar syrup:
  • ½ cup sugar
  • ¼ cup water
for rabdi:
  • 1.25 litres milk, 5 cups
  • 2.5 to 3 tbsp sugar or add as required
  • 5 to 6 cardamoms, crushed or ½ tsp cardamom powder
  • 2 pinches of saffron strands/kesar
  • 1 tsp rose water or kewra water
  • 2 tbsp almonds and 2 tbsp pistachios, blanched and sliced

Recipe preparation

1. In a mixing bowl take 1 cup all purpose flour/maida, 1 tsp fennel seeds/saunf, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. mix the dry ingredients well.

2. add 3 tbsp grated khoya and 3 tbsp curd/yogurt. please use fresh yogurt. instead of khoya/mawa you can also use whole milk powder.

3. add ½ cup water.

4. begin to stir.

5. stir to a thick flowing batter without any lumps. cover and allow the batter to rest for 30 to 40 minutes. you can even keep the batter for about 2 hours at room temperature.

6.  The consistency of the malpua batter.

7. meanwhile when the batter is resting, blanch the almonds and pistachios in hot water. keep them soaked in hot water for 20 to 30 minutes. then peel.

8. slice them and keep aside.

9. just before you begin to fry the malpuas, prepare the sugar syrup. heat ½ cup sugar and ¼ cup water. here i have used cane sugar and hence this golden color.

10. on a low flame simmer this mixture. also stir well so that the sugar melts.

11. you need to have a ½ string or 1 string consistency in the sugar syrup. if you cannot achieve these string consistencies than just make a sticky syrup. the sugar syrup must be kept warm. for this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. the hot water should touch the base of the pan containing the sugar syrup.

12. heat 3 tbsp ghee in a pan or griddle. here i am shallow frying the malpuas instead of deep frying them. you can also deep fry.

13. lastly add 3 pinches baking soda or ⅛ tsp baking soda to the malpua batter.

14. mix very well. this is important as you want the baking soda to be mixed evenly.

15. lower the flame. take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the batter lightly with the back of the spoon. make 2 to 4 malpuas depending on the size of the pan. fry on a low to medium flame.

16. when the base become light golden, flip over.

17. flip once more and fry the other side.

18. flip again and fry till the malpuas have a crisp edge and are golden. fry malpuas this way and add more ghee if required while frying.

19. drain them on paper towels.

20. then immediately place them in the warm sugar syrup.

21. gently coat the malpuas with the sugar syrup with the help of a spoon or small tongs.

22. remove them and place them in a serving tray or plate.

23. pour some rabri on top. garnish with the chopped almonds, pistachios and crushed saffron. serve the malpua with rabdi hot. you can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits. prepare all malpuas this way and coat them with the sugar syrup.

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