Malpua (Indian Pancakes)

Malpua is an indianized version of pancakes made with flour, semolina and mawa or milk powder. These fried pancakes with a crispy edge and soft center dipped in a sugar syrup is difficult to stop eating once you start @sarchakra

PREP TIME: 35 mins

COOK TIME: 25 mins

YIELDS: Makes 12

Ingredients

All purpose flour ½ cup
Semolina (suji) ½ cup
Milk mawa powder 3 tbsp
Confectioners sugar 2 tbsp
Milk 1 ½ cups
Black peppercorns 1 tsp, slightly crushed
Fennel (saunf) seeds 2 tsp, crushed
Green cardamom powder 2 tsp
Baking powder a pinch
Ghee for frying
Saffron a few strands plus for garnish
Lemon juice 2 tsp
Sugar 1 cup
Water ½ cup
Pistachios for garnish
Blanched almonds for garnish
Dried rose petals for garnish

Method

Making the Malpua

In a large bowl add semolina, all purpose flour, crushed black peppercorns, crushed fennel seeds, milk mawa powder, confectioners sugar and baking powder. Mix well.
Add milk and make into a smooth batter.
Let the batter rest for at least 30 minutes.
In a pan pour sugar and water. Cook till the sugar dissolves completely.
Add cardamom powder, saffron strands and lemon juice. Cook till a syrup of one string forms.
Remove the pan from heat and keep aside.

Frying the Malpua

Heat ghee in a pan enough to immerse the malpua completely.
Take a ladle full of batter and gently lower it on the ghee. Cook for a minute before flipping the other side. Both sides should be golden brown. Do not overcrowd the pan and take care that the malpua do not touch each other and stick together. Repeat for the rest.
Soak the fried malpua in the sugar syrup for 5 mins. Remove.

Assembly

Garnish malpua with pistachios, slivered almonds, crushed rose petals and crushed saffron.
Pour the remaining sugar syrup on top.
Serve malpua hot or cold.

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