Malpua Recipe
Malpuas are rich, soft filigreed pancakes. The malpua batter can be sweetened with sugar or jaggery or the fried malpuas can be soaked in a saffron flavored syrup.
Ingredients
| Fine wheat flour | 4 Cup (64 tbs) | |
| Fine semolina | 1 Cup (16 tbs) (Suji) | |
| Grated jaggery | 2 Cup (32 tbs) (Gur Or 1 Cup Sugar) | |
| Crushed cardamom | 1 Tablespoon | |
| Milk | 2 Cup (32 tbs) | |
| Lime | 1 | |
| Curd | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Soda | 1 Pinch | |
| Ghee | 2 Tablespoon (To Fry) | |
| Ghee | 2 Tablespoon (To Fry) |
Nutrition Facts
Serving size
Calories 1582 Calories from Fat 208
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 12.3 g61.3%
Trans Fat 0 g
Cholesterol 52 mg17.3%
Sodium 256.2 mg10.7%
Total Carbohydrates 321 g107%
Dietary Fiber 32.2 g128.6%
Sugars 105.5 g
Protein 43 g85.9%
Vitamin A 2.9% Vitamin C 4.7%
Calcium 33.9% Iron 67.7%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1.Place the flour and the semolina in a dekchi (deep vessel) along with the milk, curds, jaggery and the pinch of salt.
2. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
3. Pound the cardamoms coarsely & add to the mixture.
4.Heat two tablespoons of ghee and pour over the mixture.
5.Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
MAKING
6.The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.
7. Add and blend in it the pinch of soda and juice lime. Stir is nuts if using.
8.Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee.
9.Fry to a golden brown colour on both sides.
10. While frying spoon ghee over the pancake, to make it porous and crisp.
11. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
12.Fry remaining malpuas.
SERVING
13. Serve them hot topped with fresh "Malai" or cream.
1.Place the flour and the semolina in a dekchi (deep vessel) along with the milk, curds, jaggery and the pinch of salt.
2. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
3. Pound the cardamoms coarsely & add to the mixture.
4.Heat two tablespoons of ghee and pour over the mixture.
5.Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
MAKING
6.The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.
7. Add and blend in it the pinch of soda and juice lime. Stir is nuts if using.
8.Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee.
9.Fry to a golden brown colour on both sides.
10. While frying spoon ghee over the pancake, to make it porous and crisp.
11. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
12.Fry remaining malpuas.
SERVING
13. Serve them hot topped with fresh "Malai" or cream.
Chef
