Malpua/ Malpua with Rabdi

Malpua/ Malpua with Rabdi
Malpua/ Malpua with Rabdi
Malpua or the Indian cousin of the Continental Pancake is a popular Indian recipe made during festivals and special occasions. These small pancakes are fried in ghee and then dunked in sugar syrup. You can serve them as it is or garnish with some chopped nuts. Or you can serve with Rabdi too. Either ways they will be a treat to your palate. These Malpuas are scrumptious and heavenly in every way possible!!
Preparation Time: 15 minutes+15 minutes resting time
Cooking Time: 40 minutes 
Yields: 9-10 Malpuas
(For Malpua Batter)
All purpose flour/ Maida- 1 cup
Khoya/ Mawa- 1/2 cup or 50 grams (Grated)
Milk- 1.5 cups
Fennel seeds- 1 teaspoon, slightly crushed 
Cardamom powder- 1 teaspoon 
Baking powder- a pinch
Sugar- 2 teaspoon 
Ghee/ Clarified Butter- for frying 
Few chopped Almonds, Cashews and Pistachios for Garnishing 

(For Sugar Syrup)
Water- 1/4th cup
Sugar- 1 cup 
Green Cardamom- 4-5 (seeds only)
Kesar/ Saffron Strands- 10-15
Rose water- 1 teaspoon 
Lemon juice- 1/2 teaspoon


We will start by making the batter for Malpuas.
Out of 1.5 cups of milk take 1 cup milk in a saucepan and let it boil. 
Switch off the heat when it reaches the boiling point.
Add the grated khoya/ mawa in the hot milk.
Mix it well with the help of a wire whisk. 
Let the mixture cool down a bit.
Next, add rest of the ingredients to the milk mawa mixture.
Add in the remaining half cup milk too.
Keep whisking to form a lump free batter.
The batter for Malpuas should be smooth and of pouring consistency.
Let this batter stand for 15 minutes.

Meanwhile, we will make Sugar syrup.
In a saucepan put all the ingredients listed under sugar syrup except rose water.
Put the pan on heat and let it boil. As the sugar dissolves completely, lower the heat to medium.
Keep stirring.
After 4-5 minutes you will see a clear sugar solution.
Switch off the heat and add the rose water.

Now to make the pancakes/malpuas, heat sufficient ghee or oil in a deep pan for frying. Level of melted ghee must be about 1 inch in the pan.

Give a good whisk to the batter.
Once the oil is hot, reduce it to the lowest point. To check the correct temperature of ghee, put a very small amount of batter in ghee. If it comes floating up, it means ghee is hot enough to fry.

Next, take a ladle full of batter, pour it gently into the oil and do not let the ladle touch the base of the pan.
The batter will settle and will become round on its own.
Once it starts getting golden brown in color, turn it over gently with the help of a spatula.
Let it fry on the other side as well.
Fry till it’s nicely golden brown from both the sides.
The edges should become crispy but the center should remain little soft.
Take it out and keep on a kitchen napkin to absorb extra ghee.
Now, dip the fried Malpua in the warm sugar syrup for 2-3 minutes.
In the meantime, you can fry the next malpua.
Repeat the process until all the batter is finished.

After 2-3 minutes take out the Malpua from the Sugar Syrup and serve warm.
You can serve them as it is or garnish with some chopped nuts.
Or you can serve with Rabdi too. 
Either ways they will be a treat to your palate.