Malpua is a popular Indian pancake and served during festivals along with other sweets. Pua and Malpua of Modern Bengal are evolved variants of Apupa. The deep fried pancakes goes back 3000 years in time. We made this Malpua especially with Kuttu Atta (Buckwheat Flour) for Navratri as its deep fried with Clarified Butter (Ghee) then soaked in a sugary syrup and topped with Rabri (thickened Milk) and chopped Pistachios for that perfect delicacy.
INGREDIENTS
Rabdi
Full Fat Milk – 2 Liters
Sugar – 1 tbsp
Rose Water – 1 tsp
Sugar Syrup
Sugar – 2 Cup / 500 gms
Water – 1 Cup
Elaichi Powder - 1/2 tsp
Kesar – 6-7 Strands
Malpua
Kuttu Atta – 1 Cup/125 gm
Sooji – 2 tbsp/ 25 gm
Saunf – 1 tsp
Milk – 1 Cup/ 250 ml
Desi Ghee
Elaichi Powder – ½ tsp
METHOD
For Rabdi
Take 2 liters Milk and bring it to Boil
Reduce the Milk to ¼ to make Rabdi and Switch-off the flame
Take half for the Rabdi and add Sugar and Rose Water to make a delicious Rabdi
For Sugar Syrup
In a Bowl add Chini and Water, cook on medium flame
Keep Stirring, add Kesar and Elaichi Powder
Cook the Syrup until it form one string
For Malpua
Add Milk and Kuttu Atta gradually in the remaining Rabdi
Add Sooji, Saunf, Elaichi Powder and mix well
Heat Ghee for frying Malpua on Medium Flame
*Ghee should not be too hot
Flip and fry on each side until golden brown
Dip Malpua in the Sugar Syrup for 2 Minutes
Garnish with Rabdi, Pistachios and Rose Petals
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