Malpua are traditional North Indian sweet of sugar syrup coated pancakes served warm or cold, we prefer it slightly warmRECIPE:-
The batter-
- In a bowl, add the maida, semolina, coconut flour, baking powder, and cardamom. Whisk well.
- Add the yogurt and whisk.
- Add the coconut milk, a little at a time till the required consistency is achieved.
- Cover the bowl and rest the batter for at least 30 minutes.
The syrup-
- While the batter is resting, make the syrup.
- Add the water, coconut sugar and saffron & cardamom pods to a wide pan.
- Place the pan over high heat and stirring constantly, bring to a boil.
- Reduce the heat and simmer till the sugar has melted completely and the syrup is very slightly sticky.
- Do not overcook.
- Remove from heat.
- Frying and soaking the malpua-
- Give the batter a good mix.
- Adjust the consistency if needed.
- Keep the pan with the syrup ready.
- If it has cooled down too much, warm it slightly and keep within reach.
- Heat ¼ cup of ghee in a wide pan.
- I used the rest of the ghee to top up in the next two batches. ( I cooked the malpuas in three batches)
- Reduce the heat to medium and drop a ladleful of the batter.
- I made 4 – 5 at the same time.
- Cook for at least 2 minutes or till the bottom is nicely coloured.
- If the top is still wet, spoon a little oil over the top with the ladle.
- Turn over and cook for approximately 2 minutes or less or till the bottom is nicely coloured too.
- Drain the malpua and add to the syrup.
- Toss well and let it soak for about 1-2 minutes and then arrange on a serving tray.
- Repeat with the rest of the batter and syrup
- Spoon any remaining syrup over the malpua.
- Garnish with the almond and pistachio slices along with the dried edible rose petals.
