Category: Dessert
Cuisine: Indian
Malpua is a traditional North Indian sweet similar to pancakes. A popular version of malpua known as Amalu, is a part of the Chapana Bhog offered to Lord Jagannath in Puri Temple. Fluffy and crispy at the edges, these cardamom and fennel scented pancakes are coated with sugar syrup, topped with nuts, and sometimes served with thickened sweetened milk – Rabri.
1½ cup maida
1 cup milk (use more as needed)
½ cup evaporated milk
1½ teaspoon cardamoms powder
1 teaspoon fennel powder
Frying Oil
1½ cup sugar
1½ cup water
Preparation Time: 40 min
Cooking Time: 25 min
Pour 1 cup of milk and add ½ cup sugar into a heavy-bottomed saucepan. Heat the mixture over medium heat.
The mixture will thicken and become slightly creamy with a slight off-white color.
Once it has reduced to 1/2 cup, remove it from heat and let it cool.
Pour milk into a mixing bowl. Add maida, fennel powder, and cardamom powder, mix well till there are no lumps. Now, Add evaporated milk and mix well into the batter mix.
Make sure the batter is of smooth pouring consistency.
Put that batter aside for 20 mins.
Add sugar and water to a pot. Dissolve the sugar on a medium flame. Simmer the Syrup until it turns sticky or reaches a 1 string consistency. Keep aside.
Heat oil in a frying pan. When the oil is hot, pour 2 to 3 teaspoons of batter. The batter spreads on its own. Allow them to fry until golden brown. Flip and fry on the other side as well.
Remove them from the pan and add directly to the warm syrup. You can allow them to soak in the syrup for 10 mins or more and transfer to a plate.
Garnish malpua with chopped nuts of your liking and then serve.
Cooking Tip: Thick batters result in soft and dense malpuas, while thin batters make crispy malpuas.
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