Malpua


Votes: 2

How to cook - Malpua
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Time: 50 min.
Complexity: easily
Quantity: 15 pancakes

Nutritional value per serving:

Calories 158, total fat 6 G., saturated fats 1 G., proteins 3 G., carbohydrates 24 G., fiber 1 G., cholesterol 4 mg, sodium 26 mg, sugar 15 G.


Malpua is one of the most popular desserts in India, prepared during the Holi festival. It's a pan-fried pancake coated in a spicy syrup with saffron and cardamom. This recipe comes from Nidhi Jalan, the restaurant's founder. Masala Mama in Brooklyn. She got the recipe from her mother-in-law, who adds semolina to the batter to give the pancakes an extra crispy edge. Nidhi says this version of malpua is "simply divine" and warns that the pancakes can be quite addictive.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


Pancakes

  • 1 cup premium flour
  • 1/4 cup semolina
  • 3 tbsp. dry whole milk
  • 1 teaspoon fennel seeds
  • A pinch of ground black pepper
  • 3 tablespoons natural yogurt
  • 1 cup of milk
  • 1/4 cup ghee or canola oil, for frying (ghee preferred) (see Note)
  • 1/8 tsp baking soda

Syrup

  • 1 cup of sugar
  • 1/4 tsp. cardamom seeds or 2-3 crushed pods
  • 1/4 tsp saffron threads
  • 2 tbsp. milk

Innings

  • 2 tbsp almond needles
  • 2 tbsp chopped pistachios

Ingredient Substitution Suggestions


We recommend
Recipes with similar ingredients: semolina, premium flour, dry milk, ghee, saffron, cardamom, fennel seeds, syrup, milk, almond, pistachios

Cooking the dish according to the recipe:


  1. Pancakes:

    In a large bowl, combine all the flour, dry milk, fennel, and pepper. Stir in the yogurt and gradually add enough milk, stirring constantly until you have a smooth, pourable dough. Let it sit at room temperature for 30 minutes while you prepare the syrup.
  2. Syrup:

    In a medium saucepan, combine the sugar, cardamom, and 1/2 cup water. Bring to a boil, then reduce heat and simmer until syrupy, about 8 minutes. Keep warm while the syrup is still. Meanwhile, soak the saffron in milk in a small bowl.

  3. In a large skillet, heat 2 tablespoons ghee over medium-high heat.
  4. Meanwhile, add baking soda to the pancake batter and mix well. Once the oil in the pan is hot, add the batter (2-3 tablespoons per pancake); it should be spreadable. Reduce the heat to medium and fry the pancakes until golden brown, about 2 minutes.
  5. Flip and fry until golden brown, another 2 minutes. Fry 4-5 pancakes at a time. Repeat with the remaining batter, adding more ghee between batches as needed. Transfer the pancakes to a paper towel-lined plate to drain off excess grease.
  6. Warm the syrup if it has cooled. Add saffron and milk to the syrup.
  7. To serve, dip the pancakes into the hot syrup using tongs and transfer to a serving platter. Sprinkle with almonds and pistachios and serve warm.

    Note

    Ghee is an Indian clarified butter. It can be found in specialty stores.



Author of the recipe -


Categories:
recipe / Calorie content of prepared meals / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / Indian cuisine

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