Malpoa Pitha

Name: Malpoa Pitha
Cuisine: Indian
Ingredients: 1 cup All purpose flour; 1/4 cup Semolina; 1/4 cup Powdered milk; 1 tsp Cardamom powder; 1 cup Milk; 1 cup Sugar; 1 cup Water; 1 green cardamom; as needed Oil/ Ghee

Ms Kamrun @cook_18723468

Malpoa is the deep fried pan cake. Malpoa taste amazing and generally serve hot. In this recipe I'll show you how to prepare delicious malpoa at home with easily available ingredient.
Today I'm prepared malpoa with all purpose flour, semolina, powered milk and sugar, for flavour I added cardamom powder. This very easy and simple recipe to make. First prepare batter then fry malpoa and dunked them in to the sugar syrup.
For preparing batter add all purpose flour, semolina, cardamom powder, sugar and powered milk in a mixing bowl. Add milk and make moderately thin batter. Leave it for 20mins. Make sugar syrup by using sugar, water and cardamom. For frying malpoa add oil in a deep pan. Pour batter into the hot oil and fry on low medium heat. When it cooked well from both side dip malpoa into the hot sugar syrup.

SHELF LIFE : Generally malpoas serve hot, these are fried dessert so you can keep them for 2-3days into the fridge, but they taste best when serve hot and freshly made.

Ms Kamrun @cook_18723468

SHELF LIFE : Generally malpoas serve hot, these are fried dessert so you can keep them for 2-3days into the fridge, but they taste best when serve hot and freshly made.

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Ingredients

For batter
1 cupAll purpose flour
1/4 cupSemolina
1/4 cupPowdered milk
1 tspCardamom powder
1 cupMilk
For syrup
1 cupSugar
1 cupWater
1green cardamom
For frying malpoa
as neededOil/ Ghee

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Steps

1

For making malpoa batter, take all purpose flour and semolina (sooji) in a mixing bowl.
2

Add cardamom powder, powdered milk and sugar or condensed milk.
3

We need moderately thin batter for malpoa, so add milk in 2-3 parts. For lamp free batter add little milk at a time.
4

Mix all ingredient with whisk, add more milk until you get desired consistency batter.
5

Once you get smooth and moderately thin batter, cover and leave it for 20mins.
6

Heat a pan add 1cup of water.
7

Add 1cup of sugar and one green cardamom. Stir until it completely dissolved.
8

Don't allow any thread formation in sugar syrup (for malpoa we need moderately thin syrup). When sugar dissolve bring it to boil and immediately switch off the heat.
9

For making malpoa, heat oil into a deep pan, give a good mix to batter.
10

Take a serving spoon fill with batter and pour batter in to the hot oil on low heat.
11

To give that perfect round shape move your hand circular motion and pour batter in to the hot oil (make small size malpoa).
12

Fry malpoa on medium heat, it'll automatically come on the surface.
13

Gently press sides of malpoa and rotate or flip it occasionally.
14

When it cook perfectly from both side and turn golden brown strain and take it out from the oil.
15

After removing it from oil immediately drop hot malpoa in hot sugar syrup.
16

Flip it 2-3 times so it can be coated and soak sugar syrup nicely.
17

Take it out From sugar syrup. Malpoa is ready, serve hot. I hope you like this recipe. If you can give it a try, comeback and let me know how it turnout.