Malpua is said to be the oldest sweet dessert popular in North India. It is more popular in Odessa, west Bengal ,Maharashtra etc. It is a simple pancake made with all purpose flour, milk and cardamom / fennel for flavouring. we will find certain differences in preparing the batter like adding banana pulp, grated coconut etc.
All purpose flour – 150 Gms,
Finely grated coconut – 4 Tablesp,
Milk – 1/2 litre or more, (Full fat milk preferable),
Cardamom powder – 1/2 Tsp,
Saffron – Few strands ( optional),
Sugar – 400 Gms,
Fennel seeds – A pinch,
Almonds slivers and pistachio bits – 2 Tablesp,
Oil/ghee to fry,
1).Put sugar on a non stick Kadai. Add 1 and 1/2 cups of water( measuring cup) and prepare sugar syrup of just one string consistency.Add 1/2 tsp of lime juice and saffron mixed in a few drops of water. Mix and allow to cook for a minute and remove.
2).Heat milk till, just it started to boil. Remove and allow it to cool.
3).Now add flour to milk little by little with out forming lumps, till all the flour is used up.
4).Add grated coconut, elachi powder, fennel if using, Mix well.
5).Heat oil / ghee in a Kadai. Pour a laddleful of batter in the centre of Kadai .There is no need to spread as it will spread on its own. Fry malpua under low medium heat till edges become crisp and slightly brown.Turn once and allow to fry for few seconds. Drain and remove the malpua with a slotted spoon.Drop them in warm sugar syrup and allow them to soak for 3to 4 minutes. ( Some people prefer to soak over night).
6).Arrange the malpua on a plate and garnish with nuts. Serve with ready made rabri or home made one. Even with out rabri they taste great.
2 tablespoons of Malai can be added to batter for variation.