Malpua

Name: Malpua
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (200 grams) fresh cream; 4 tbsp plain flour (maida); ghee for frying; For the saffron syrup; 1 cup sugar; a few saffron (kesar) strands; 2 tbsp milk; 2 tsp rose water (optional); For the garnish; 2 tbsp chopped dried fruits; 1/2 cup Instant Rabdi

Ridhima @cook_7265582

India

Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios.

Ridhima @cook_7265582

India

Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios.

Saved

Ingredients

20 minutes

4 servings

1 cup (200 grams)fresh cream
4 tbspplain flour (maida)
ghee for frying
For the saffron syrup
1 cupsugar
a fewsaffron (kesar) strands
2 tbspmilk
2 tsprose water (optional)
For the garnish
2 tbspchopped dried fruits
1/2 cupInstant Rabdi

Saved

Steps

20 minutes

1

For the malpuas:
2

Mix the cream and flour into a batter.
3

Smear very little ghee on a frying pan and spread a small amount of the batter on it. Fry on both sides using a little ghee until golden brown. Drain on absorbent paper
4

For the saffron syrup
5

Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
6

Warm the milk in a small bowl, add the saffron and rub until the saffron dissolves. Add to the syrup. Skim off any impurities that float on top using a slotted spoon. Add the rose water and keep the syrup warm.
7

Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain. Garnish with dry fruits. Serve warm, topped with rabdi.