This recipe makes the Best Malpua ever. Malpua is a traditional Indian sweet from Rajasthan and Orissa. The pancakes made using flour are soaked in sugar syrup and these are then topped with a creamy rabdi.
Here is How to make Malpua:-
“I'm not a vegetarian! I'm a dessertarian!”
Pro Tips to make Best Malpua
- Make sure the batter is lump-free and smooth.
- The ghee should be very moderately hot. Do not fry the Malpua in very hot ghee otherwise, they will be raw from inside.
- Try to use a shallow non-stick pan to fry the Malpua.
- A good malpua is crispy on the edges and soft in the center.
- The sugar syrup should be hot when we soak the malpua in it.
- You can add a mashed banana in the batter. Adding banana in the batter is more of a Bihari and Oriya thing. In UP & Rajasthan, it’s not added.
How to make Malpua Step by Step
- Add sugar, cardamom, saffron, and water in a pan.
- Cook till the syrup is of one string consistency. Keep aside
- Mix half of the warm milk and khoya in a bowl.
- Mix till khoya is combined.
- Add half of the maida and mix to make a smooth paste.
- Add the remaining maida and make a smooth paste.
- Now add sugar, saunf, salt, and baking powder.
- Mix well. Add the remaining milk and mix well.
- Keep aside for 10 minutes.
- Heat ghee in a shallow pan.
- Mix the batter and pour a small ladle full (approx 2 tbsp) in the hot ghee. (The ghee should not be too hot)
- Simmer the heat to low and fry the malpua on both the sides till golden brown.
- Remove from ghee and dip in the sugar syrup for 2 minutes.
- Serve hot as such or with Kesar rabdi.