Soft and fluffy Malpua

Malpua is the deliciously Indian version of pancakes. It is a chewy snack widely popular in the Central parts of India because of its Crispy Edges and Soft, fluffy insides which partner well with a number of its like Rabri, Cream, and Fresh Fruits. It is made of flour, khoya (milk solids), semolina, etc. It is deep-fried in pure ghee for a nutritional touch to the dish and then dunked in sugar syrup.

Ingredients

1 cup All-purpose Flour

½ cup Rawa

1 teaspoon Fennel Seeds (whole or crushed)

3 to 4 green Cardamoms (crushed) or ⅓ teaspoon cardamom powder

⅛ tsp Baking Soda

½ cup water or add as required

3 tbsp Khoya (mawa or dried evaporated milk solids) or 3 tbsp whole milk powder

3 tbsp Curd (yoghurt)

3 tbsp Amrutam A2 ghee for frying

For Sugar Syrup

½ cup Sugar
¼ cup Water

Steps

-In a large mixing bowl take maida, rawa, and sugar also, add fennel powder and cardamom powder.

-Further add milk or rabri. mix well making sure there are no lumps in the batter.

-Add water as required and mix well.make sure the batter is of smooth poring consistency.

-Further whisk the batter for at least 5 minutes. cover and rest the batter for 30 minutes.

-Pour the batter into hot Amrutam pure desi ghee.

-Once the malpua starts to float, splash oil over malpuas and also press gently with the help of a perforated spoon.

-The malpuas will puff up like poori. now fry both sides till they turn golden brown.

-Drain the malpuas onto a kitchen towel to remove excess Ghee. now soak the malpuas into hot sugar syrup.

-Rest for 10 minutes making sure both the sides of malpua are soaked well.finally, serve malpuas hot with rabri and garnished with few nuts.

Notes

They have to be served hot or warm. If you serve them at room temperature or chill them, then they become chewy and soggy. Serving malpua with rabri is optional. You can just serve these pancakes coated with the sugar syrup. However many people are fond of the malpua rabdi combo.