Heavenly Malpua Delight: A Sweet Treat Recipe

Heavenly Malpua Delight: A Sweet Treat Recipe


For the Malpua Batter:
- 1 cup all-purpose flour
- 1/4 cup semolina (sooji)
- 1/2 cup milk
- 1/4 cup yogurt (curd)
- A pinch of baking powder
- A pinch of cardamom powder
- A pinch of saffron strands (soaked in a tablespoon of warm milk)
- 2 tablespoons sugar (adjust to taste)
- Ghee (clarified butter) for frying

For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- A few saffron strands
- A pinch of cardamom powder


1. Prepare the Sugar Syrup:
- In a saucepan, combine sugar and water.
- Bring it to a boil, stirring until the sugar dissolves.
- Add saffron strands and cardamom powder.
- Simmer for 5-7 minutes until the syrup thickens slightly.
- Remove from heat and set aside.

2. Make the Malpua Batter:
- In a mixing bowl, combine all-purpose flour, semolina, sugar, baking powder, cardamom powder, and saffron-soaked milk.
- Gradually add yogurt and milk, whisking to form a smooth batter. Ensure there are no lumps.
- Let the batter rest for 15-20 minutes.

3. Fry the Malpuas:
- Heat ghee in a shallow frying pan over medium heat.
- Pour a ladleful of the batter into the hot ghee to form a small pancake (malpua).
- Fry until the edges turn golden brown, then flip and fry the other side until golden.
- Remove the malpua from the ghee and drain excess ghee by placing it on paper towels.
- Repeat the process with the remaining batter.

4. Soak in Sugar Syrup:
- While the malpuas are still warm, immerse them in the prepared sugar syrup.
- Let them soak for a few minutes to absorb the syrup's sweetness.

5. Serve Warm:
- Malpuas are best enjoyed warm.
- You can garnish them with chopped nuts like almonds and pistachios for extra flavor and texture.

6. Enjoy Your Malpua Delight:
- Serve your homemade malpuas as a delightful dessert, perfect for festivals and special occasions.

Note: You can adjust the sugar level in both the batter and syrup to suit your taste preferences. Malpuas are traditionally enjoyed during festivals like Holi and Diwali, but they're a treat worth savoring year-round!

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