Malpua is a soft textured heavenly dessert of India and Bangladesh. Malpua are very popular in northern India, particularly Bihar, Bengal, Rajasthan, Uttar Pradesh and Orissa. In Orissa, it is served as “Prasad” to Lord Jagannath while the people of West Bengal, Uttar Pradesh, and Maharashtra make it for festivals like Dussehra and Holi.
Malpua is basically a fried pan cake, which is soaked in sugar syrup. The pancakes are prepared with all purpose flour, milk and cardamoms. The batter is left to stand for a few hours before being spooned into a kadhai of hot oil to form a bubbling pancake. These pancakes are usually fried till they become crisp along the edges. These crisp pancakes are soaked in sugar syrup and are topped with “Rabri” (another very popular dessert of India, which is prepared with rich thickened milk). Malpua is usually garnished with chopped pistachios and almonds before serving.
There are many variations of Malpua based on the region where it is prepared. In some areas wheat flour, semolina, milk, and yogurt are also used for preparation of Pancakes. In few regions Malpuas are not dipped in sugar syrup rather they are served dry. The Bihari version of this dish, sugar is added to the batter prior to frying. Bengali and Oriya malpua is traditionally made only with thickened milk and a little flour. Sometimes all purpose flour is replaced with rice flour. A popular variation of the Malpua batter is to add grated coconut and ripe bananas, which yields a soft and spongy pancake. Sometimes mango pulp is also added in the pancake batter.
Malpua recipe is not as daunting as it seems. This can be easily prepared in very less period of time.
I have uploaded other recipes of Indian dessert like Jalebi, Shahi Tukda, Pinni.
How to make Malpua
|All purpose Flour (maida)||1 cup|
|Condensed Milk||5-6 table spoon|
|Aniseed (Saunf) powder||¼ tea spoon|
|Cardamom (elaichi) powder||½ tea spoon|
|Milk (doodh)||2 cup|
|Oil / clarified butter (ghee)||for frying|
|Saffron (kesar)||7-8 strands|
For Sugar Syrup
|Sugar (chini)||¾ cup|
|Water (pani)||½ cup|
|Cardamom (elaichi) powder||¼ tea spoon|
|Saffron (kesar)||10-12 strands|
|Sliced Pistachios (pista)||¼ cup|
- 1. Add sugar and water in a bowl, boil it and make sugar syrup. Add saffron strands and cardamom powder.
- 2. Let it boil for 10- 12 minutes and then put the flame off.
- 1. Boil milk and reduce it little then add condensed milk. Add cardamom powder, fennel powder and few strands of saffron and mix it well.
- 2. Now add this milk in the flour and mix well till there are no lumps.(if required add some more milk).
- 3. Make a smooth batter. Keep it for 2-3 hours.
- 4. Heat oil/ clarified butter in a flat bottom pan. The oil quantity should be 4-5 inches from the bottom of pan.
- 5. Pour a small ladle batter in the center of the pan. (The batter will spread on its own). Keep cooking till it turns golden brown.
How to proceed
- 1. When it is hot put it in the syrup. Let it remain in it for 5 minutes. Take out and serve on a plate.
- 2. Put a layer of rabri and chopped pistachios before serving.
- Recipe Type : Desserts, Desserts, Indian sweets, Rajasthan, Regional
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