Farali malpuaa

Name: Farali malpuaa
Total time: 3600 s
Yield: 12 servings
Cuisine: Indian
Ingredients: For batter:; 150 gms khoya (homemade mawa); 75 gm singhara flour (water chestnuts flour); 1 cup milk; For sugar syrup:; 200 gm sugar; 1/2 cup water; 1 tbsp cardamom powder (elachi); Ghee for frying; Pistachio flakes for garnishing

Jasmin Motta _ #BeingMotta @cook_12567865

#dussehra
Malpuaa is sweet pancake,drenched in sugar syrup and traditionally made in many bones during Navratri,Diwali,Holi festival.Here used farali flour( singhara flour/ water chestnuts flour) instead of maida.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

1 hour

12 servings

For batter:
150 gmskhoya (homemade mawa)
75 gmsinghara flour (water chestnuts flour)
1 cupmilk
For sugar syrup:
200 gmsugar
1/2 cupwater
1 tbspcardamom powder (elachi)
Ghee for frying
Pistachio flakes for garnishing

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Steps

1 hour

1

Ingredients required for making farali malpuaa.
2

In mixer jar add khoya, singhara flour and milk and churn it to make sticky mixture.
3

Pour it in bowl and keep covered for 10-15 mins.After 10-15 mins the batter will be fluffy.
4

In another vessel add sugar and water, keep for boiling on slow flame and make 1 string sugar syrup. Add tbsp of cardamom powder and cool it.
5

In nonstick pan add/ heat ghee. Pour a(steel) tbsp of prepared batter,spread with back of spoon to make pancake. Fry on medium flame till golden brown,flip over and again fry the other side till golden brown. Remove and place it on plate.
6

Prepared all malpuaa from remaining batter.
7

Dip and soak one by one of fried malpuaa in prepared sugar syrup.
8

Place in serving plate, garnish with pistachio flakes and serve/ relish FARALI MALPUAA.
9

I have prepared khoya (mawa) at home from shared recipe.Mix 2 cups of milk powder,1 cup milk and 2 tsp ghee. Pour this prepared mixture in nonstick pan, cook on slow flame stirring continuously for 10-12 mins. As the mixture thickens and leaves the sides of vessel..& mawa like mixture is formed...off the flame and cool. Use as required. You can store in airtight container for 4-5 days in refrigerator.
10

In this recipe I used about 11/2 tea cup(150 gm) of khoya from above prepared khoya.If the batter is thick add little milk, if batter is thin and malpuaa shape not forming then add little singhara flour. If the sugar syrup become thick..add 1-2 tbsp water. If sugar syrup is thin boil again.