Deep-fried malpuas are sweetened pancakes and when served with rabdi, makes a simple dessert a faboulous treat.

MALPUA

Ingredients

1½ litres milk
50 grams mawa/khoya, grated
½ cup refined flour (maida)
½ teaspoon green cardamom powder
Ghee for shallow frying
For the sugar syrup
2 cups sugar
1 tbsp milk
A few saffron strands
For garnishing
15-20 pistachios, blanched, peeled, and slivered

Method

1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.
2. Reserve two tablespoons of sugar and add the rest in a deep non-stick pan. Add 2 cups water and mix till the sugar melts. Place it over medium heat and cook till the mixture comes to a boil.
3. Add milk, mix, and collect the scum that forms on the surface and discard it. Add saffron and mix well. Continue to cook till the syrup reaches one string consistency.
4. Add the reserved sugar, refined flour, and green cardamom powder to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required.
5. Heat sufficient ghee in a wide flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat.
6. Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup for 3-4 minutes. Drain and arrange on a serving plate.
7. Garnish with pistachios and serve hot.

Chef’s tip: Serve hot Malpuas with chilled Rabdi. It tastes divine.

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