In my holi special post I wrote about my friend who is a great cook. Today I am posting one of her sweet dishes. This one I tasted when i went to a restaurant called “Mast Kalandar” which is a vegetarian hotel and Malpua with Rabdi was served as a dessert with the thali.. The combination is to die for. I was thinking of making it one day and my friend brought it as if she read my mind :-). The taste was excellent and mind blowing.
The batter is left to stand for a few hours before being spooned into hot oil to form a bubbling pancake which should be crisp around the edges. The batter can be sweetened as in this recipe or the fried malpuas are soaked in saffron flavoured syrup. this is made popularly during festivals in many parts of India.
This can be made either with all purpose flour or with whole wheat flour, but here I am using both i.e 2:1 ratio.
The batter is left to stand for a few hours before being spooned into hot oil to form a bubbling pancake which should be crisp around the edges. The batter can be sweetened as in this recipe or the fried malpuas are soaked in saffron flavoured syrup. this is made popularly during festivals in many parts of India.
This can be made either with all purpose flour or with whole wheat flour, but here I am using both i.e 2:1 ratio.
Ingredient:
- All purpose flour / Maida- 1cup
- Whole wheat flour- ½ cup
- Sugar- 1cup
- Milk- 2cups
- Cardomom powder- 2tsp
- Fennel seeds- 1tbsp
- Dry coconut- ½ cup
- Oil- for deep frying
- Mix Maida, wheat flour, Sugar(adjust sugar as sweetness level), Cardamom powder, fennel seeds, dry coconut (cut into small pieces) in a bowl and add milk. Keep the batter aside for 4-5 hours.
- Heat oil in a kadai and pour half cup batter each time to form malpuas and fry till golden brown colour.
- Remove them on a kitchen towel and it can be stored for about a week.
This can be made without adding sugar in the batter and by soaking the fried malpuas in sugar syrup.
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