Malpuas with Rabri- SFC#2

Malpua is one of the popular Indian Sweet
which prepared on the occasion of Holi, Diwali and on more auspicious occasions.
Malpua is a fried pancake which soaked in sugar syrup and serve with rabri and
nuts as a dessert. Sometimes we add crushed coconut or banana puree in this
batter for more flavorful malpuas. Malpua is a famous dish during the Muslim holy month of
Ramadan. Muslim families across India, as well as Pakistan prepare malpuas for
iftar (meal to break the fast). This malpua includes maida, rawa, and khoya/
mawa (milk solids), and is deep fried to take the shape of a pancake. In some
recipes, malpuas are dipped in sugar syrup before serving.

Last month I started new group “Sweet Fantasy Club” with my co-bloggers and so
we decided to choose Malpua as an Indian Sweets for November series. I wanna
thanks to all my lovely co-bloggers who support me a lot for encouraging towards
this group. For more detail about this group checkout our page “https://www.simplytadka.com/p/sweet-fant.html”

Preparation
Time: 1 Hour

Cooking
Time: 20 Minutes

Servings:
4

Category:
Indian Mithai

Ingredients:

For
Malpua

1/2 Cup Flour/ Maida

1/4 Cup Semolina

1 Cup Whole Milk, warm

3 Tbsp. Condense Milk

1 Tsp. Cardamom Powder

1 Tsp. Fennel Seeds

Few Raisins

Oil for Frying

For
Sugar Syrup

1 Cup Sugar

1 Cup Water

Few Saffron Strands

For
Garnishing

Almonds, slivered

Pistachios, slivered

Rabri, chilled

Instructions:

Sieve the semolina and flour together and
combine with raisins, cardamom, fennel and condense milk. Add warm milk and
mix it without any lumps.

Cove and keep aside to rest for 2-3
hours, if you are in rush try to keep for atleast 30-40 minutes.

Heat the water in separate pan and when
water starts boiling, add sugar and stir continuously until to dissolve
completely. Try to prepare one string consistency syrup.

Heat the oil in flat surface pan or
wok. 

When oil is hot enough, pour the ladleful
batter in kadai to form of pancake in one motion.

Cook this pancake on slow flame from both
sides until to cook and golden.

Place these malpuas on a kitchen towel to
drain excess oil.

Keep this malpua in sugar syrup for
atleast 5 minutes.

Remove it and garnish with chopped nuts
and serve hot with chilled rabri.

Notes:

You can use grated and unsweetened khoya
instead of condense milk. If you used unsweetened khoya, add 2 tbsp. sugar
also.

Try to keep batter for 3-4 hours to
prepare smooth and soft malpuas.

For flavouring, you can add mashed
bananas also in batter.

Tags: how to make malpua recipe, malpua recipe, indian mithai,
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recipe, step by step malpua recipe, rajasthani malpua recipes.

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