Malpua

Cooking time: 1 hr

Serves: 6-8

Ingredients

- 200g of all-purpose flour (maida)

- 200ml of milk

- 100g of khoya (milk solids)

- 100g of powdered sugar

- 2tbsp of semolina (rava)

- 1/2tsp of cardamom powder

- A pinch of saffron strands (optional)

- Vegetable oil for frying

- Chopped nuts (such as almonds and pistachios) for garnishing

For the sugar syrup:

- 200g of sugar

- 200ml of water

- A few saffron strands (optional)

- 1/2tsp of rose water (optional)

Method

- In a mixing bowl, combine the all-purpose flour, milk, khoya, powdered sugar, semolina, cardamom powder, and saffron strands. Mix well to form a smooth batter. The batter should be thick and of pouring consistency. Let it rest for 15-20 minutes.

- In the meantime, prepare the sugar syrup. In a separate saucepan, combine sugar and water. Bring it to a boil over medium heat, stirring until the sugar dissolves. Add saffron strands (if using) and simmer the syrup for about 5-7 minutes until it reaches a slightly sticky consistency. Remove from heat and add rose water (if using). Keep the syrup warm.

- Heat vegetable oil in a shallow pan or kadai for frying over medium heat.

- Once the oil is hot, pour small ladlefuls of the batter into the oil to make small pancakes. Fry them until golden brown and crispy on both sides. Flip them occasionally for even frying. Fry them in small batches to maintain the oil temperature.

- Once fried, remove the malpuas from the oil using a slotted spoon and drain them on a kitchen paper towel to remove excess oil.

- Dip the fried malpuas into the warm sugar syrup, allowing them to soak for a few minutes on each side. Ensure they are well-coated with the syrup.

- Garnish the malpuas with chopped nuts (such as almonds and pistachios).

- Serve the malpuas warm or at room temperature. They can be enjoyed as is or with a side of rabri (thickened sweetened milk).

Note: Malpua is best served fresh and warm. Adjust the sweetness of the sugar syrup according to your taste preferences. Enjoy!