Malpua Recipe (Holi Homemade Sweet)

Directions

• In a mixing bowl, add all-purpose flour, semolina, khoya (if using), crushed fennel seeds, cardamom powder, and sugar.
• Gradually pour in the milk, whisking continuously to avoid lumps.
• Mix until you get a smooth, thick batter (similar to pancake batter). Adjust the milk quantity if needed.
• Add baking powder and mix well. Cover the bowl and let the batter rest for at least 30 minutes.
• In a saucepan, add sugar and water. Heat over medium flame and stir until the sugar dissolves completely.
• Let the syrup simmer for 5-6 minutes until it reaches a slightly sticky consistency (one-string consistency).
• Add cardamom powder, saffron strands, and rose water. Mix well and keep the syrup warm.
• Heat ghee or oil in a shallow pan over medium-low heat.
• Once the ghee is hot, pour a small ladleful of batter into the pan.
• Let it spread naturally to form a small pancake shape.
• Cook on medium-low heat until the edges turn golden brown.
• Flip and fry the other side until evenly cooked.
• Remove using a slotted spoon and drain excess ghee.
• While the Malpua is still warm, dip it into the prepared sugar syrup for 1-2 minutes.
• Ensure both sides are well coated with the syrup.
• Remove and place on a serving plate.
• Garnish with chopped nuts like almonds and pistachios.
• Serve warm as is or with chilled rabri for a richer experience.