Malpuas

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Malpuas


Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi. Try making this delightful treat at home itself, and with a slight twist. In this version, i have avoided deep-frying the malpuas and cooked them with minimal ghee in a frying pan. They turn out as soft as ever.

Preparation Time: 
Cooking Time: 
Makes 8 malpuas

Ingredients

4 tbsp plain flour (maida)
1/2 cup fresh cream
ghee for greasing and cooking

For The Sugar Syrup3/4 cup sugar
2 tsp rose water
2 pinches saffron (kesar) strands dissolved in 2 tsp milk

For The Garnish1 tbsp almond (badam) slivers
1 tbsp pistachio slivers


Method
 
For the sugar syrup
  1. Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
  2. Add the rose water and switch off the flame.
  3. Add the saffron-milk mixture, mix well and keep aside.

How to proceed
  1. Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
  2. Heat a non-stick tava (griddle) and grease it lightly with a little ghee, pour a little batter on it and spread evenly to make a 75 mm. (3”) diameter circle.
  3. Cook on both the sides, using a little ghee, till it turns golden brown in colour.
  4. Dip the malpua in the warm sugar syrup.
  5. Repeat with the remaining batter to make 7 more malpuas.
  6. Serve immediately garnished with almond and pistachio slivers.

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