Malpura/Malpua
Malpura/Malpua
Malpura/Malpua is a Desi Pancake. The batter is similar to that of a Pancake with a few additional items. These are perfect with your Chai and can be eaten for Breakfast or during Evening Tea. It is best to fry the Malpuras in Ghee for the authentic flavour. Malpura is a sweet street food which is fried fresh and it is best to be eaten fresh too. You may garnish these Malpuras with dried fruits to give it a more rich look. Most people also eat them with Rabri which is a good combination.Malpuras are quite light in texture and are also quite addictive if you have a sweet tooth. Do give this recipe a go if you are looking for a sweet Chai time treat!
Ingredients
Ingredients for Malpura/Malpua
- 1 cup All purpose Flour Maida
- 1.5 tbsp Semolina Suji
- 1 tbsp Gram Flour Besan
- 1/4 tsp Cardamom Powder
- 1 pinch Yellow Food Colour Optional
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1-2 cups Milk Luke warm
- 1 Egg
- Ghee/Oil For frying
Ingredients for Sugar Syrup or Sheera
- 1 cup Sugar
- 1/2 cup Water
- 1/4 tsp Kewra Water
Instructions
- Mix all the dry ingredients in a bowl
- Now add the Milk gradually and whisk. Add anywhere between 1-2 cups until you get a smooth consistency
- The consistency of the batter shouldn't be too watery. It should have a pouring consistency
- Let the batter rest for about 10 minutes
- In the meanwhile take another dish and add the sugar and water and let it simmer. Once the sugar is dissolved add the Kewra water
- Let the sugar syrup simmer for 1-2 minutes on low flame
- Coming back to the batter, add the egg to it and whisk well until the batter is smooth
- Let the batter rest for another 10 minutes
- Heat the Ghee or oil in a pan. The Ghee/Oil should be a little more than what is required for shallow frying
- Once the oil is hot, pour the batter into the oil with the help of a deep round spoon
- Let the Malpura fry on each side until Golden brown
- Immediately dip the Malpura in the Sugar syrup/Sheera until well coated (remove excess syrup) and place it on a dish
TIP: The Sugar Syrup must be warm and not thick. Don't dip the Malpura in the sugar syrup for too long, the dipping must be quick as they only need to be well coated in the Sheera
- Now repeat the process until the batter is over
- Serve the Malpuras warm and garnish with your favourite dry fruits
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