Malpuas or Indian pancakes are soft and delicious and make for an excellent Holi treat.
Deep fried in ghee and dunked in sugar syrup, they are best served with rabdi.
Here's the recipe:
Ingredients
- 1 cup all purpose flour or maida
- 1/2 cup sooji
- 1/4 sugar
- 1/2 tsp cardamom powder
- 1/2 tsp baking soda
- 3 tbsp or 50 gm milk powder or khoya
- 4 tbsp curd
- Oil or ghee (for frying)
- 1 tbsp almonds or pistachios
- 1 cup water
For sugar syrup
- 1/2 cup sugar
- 1 pinch of kesar
- 1/4 water
- 1/2 cup ghee or white oil
Method
- In a mixing bowl, take all purpose flour, cardamom powder, sooji, baking powder, sugar and milk powder or khoya. Mix all the dry ingredients well.
- Add curd and water and mix to get a thick flowing batter without lumps.
- Allow the batter to rest for 30 minutes.
For sugar syrup
- Heat sugar and water on low flame.
- To melt the sugar, stir well till it reaches a one string consistency or turns sticky. Keep it aside.
For malpuas
- Heat ghee in a pan. Take 2 to 3 tsp of the batter (prepared above) and gently pour it on the hot ghee or oil.
- Deep fry on low to medium heat till crisp and golden. Malpua is ready.
- Drain the oil on paper towels and immediately place them in the warm sugar syrup. Use a spoon to gently coat the Malpua with the sugar syrup.
- Once soaked in sugar syrup, remove them and place it on a serving plate. Follow the procedure for all Malpuas.
- Garnish with chopped almonds or pistachios and serve.
- You can also serve it with hot rabdi.
Note: In this recipe, milk powder has been used. You can use khoya instead of milk powder.
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