Malpua (Malpua Recipe)

Name: Malpua (Malpua Recipe)
Total time: 1500 s
Yield: Serves 4 servings
Ingredients: 3/4 cup whole wheat flour (about 90 grams); 1/4 cup semolina (about 40 grams); 1/2 cup khoya (mawa) (about 60 grams); as needed Milk; Powder from 2 cardamom pods; 1/2 teaspoon crushed fennel seeds; 1 cup sugar (about 200 grams); 1 cup water (about 240 ml); 2 crushed cardamom pods; 7-8 saffron strands; as needed Chopped pistachios and almonds,; as needed Ghee for frying,

Geeta Gupta @Geetaskitchen5

Kanpur, उत्तर प्रदेश, भारत

Malpua is a famous sweet dish from Bihar, but because of its amazing taste, it is made during festivals in all regions of India. This sweet dish is easy to prepare and is loved by everyone for its delicious flavor. You can also make it as an evening snack for a light hunger.

Geeta Gupta @Geetaskitchen5

Kanpur, उत्तर प्रदेश, भारत

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Ingredients

20 to 25 minutes

Serves 4 servings

3/4 cupwhole wheat flour (about 90 grams)
1/4 cupsemolina (about 40 grams)
1/2 cupkhoya (mawa) (about 60 grams)
as neededMilk
Powder from 2 cardamom pods
1/2 teaspooncrushed fennel seeds
For the sugar syrup:
1 cupsugar (about 200 grams)
1 cupwater (about 240 ml)
2crushed cardamom pods
7-8saffron strands
as neededChopped pistachios and almonds,
as neededGhee for frying,

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Steps

20 to 25 minutes

1

Gather all the ingredients for the malpua.
2

In a bowl, add semolina, flour, and cardamom powder.
3

Add fennel seeds, then gradually add milk while mixing to make a batter. Add the khoya and blend the batter in a blender jar.
4

Blend until smooth, then let the batter rest for 15 to 20 minutes. Meanwhile, in a saucepan, combine sugar, water, crushed cardamom, and saffron to make the sugar syrup.
5

Once the syrup comes to a boil, simmer for 2 to 3 minutes, then turn off the heat. Heat ghee in a deep pan over medium heat. Check the batter—if it's too thick, add milk to reach a consistency similar to pancake batter.
6

When the ghee is hot, pour the batter into the pan with a ladle. After 1 to 2 minutes, when the edges start to cook, gently flip with a spatula and cook the other side until golden. Press gently with the spatula to remove excess ghee.
7

Once both sides are golden, remove and immediately dip in the sugar syrup. Let soak for 3 to 4 minutes, then remove from the syrup.
8

Note: If possible, use ghee for frying, as malpua made in ghee tastes best.
9

Soft and delicious malpua that melts in your mouth is ready. Serve warm or cold, topped with nuts. You can store them in the refrigerator for 7 to 8 days.