Malpua is a traditional Indian sweet dish, often enjoyed during festivals and special occasions. This delicious dessert features a deep-fried pancake made with flour and flavored with coconut and spices. Malpua is usually served with a drizzle of sugar syrup or a sprinkling of powdered sugar. Let’s dive into the detailed process of preparing this delightful treat.
Ingredients Needed
Before you start cooking, gather all the necessary ingredients. Here’s what you’ll need:
For the Malpua Batter:
All-purpose flour (maida): 1 cup
Semolina (rava): 1/4 cup
Coconut (grated): 1/2 cup
Sugar: 1/2 cup
Milk: 1 cup (you can use coconut milk for a richer flavor)
Cardamom powder: 1/2 teaspoon
Baking powder: 1/2 teaspoon
Salt: a pinch
Water: as needed to adjust the batter consistency
Banana (mashed): 1 medium (optional, for added flavor)
SEE ALSO: How to Prepare Baked Egg Custard
For the Sugar Syrup:
Sugar: 1 cup
Water: 1 cup
Cardamom pods: 2-3 (optional, for flavor)
Saffron strands: a few (optional, for color and flavor)
For Frying:
Oil or ghee: for deep frying
Step-by-Step Preparation
Now that you have all the ingredients, let’s begin the preparation of Malpua step by step.
Step 1: Prepare the Batter
Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, semolina, baking powder, salt, and cardamom powder. Mix them well.
Add Coconut and Sugar: Add the grated coconut and sugar to the dry mixture. Mix thoroughly until the coconut is evenly distributed.
Incorporate Milk: Gradually add milk to the dry ingredients while stirring continuously. This will help avoid lumps. If using mashed banana, add it at this stage for added flavor and richness.
Adjust Consistency: The batter should be smooth and of pouring consistency. If it’s too thick, add a little more milk or water. If it’s too thin, add a bit more flour.
Rest the Batter: Let the batter rest for about 15-20 minutes. This resting time allows the semolina to absorb moisture and helps in making the Malpua soft.
Step 2: Prepare the Sugar Syrup
Boil Water and Sugar: In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium flame until the sugar dissolves completely.
Add Flavoring: If using, crush the cardamom pods slightly and add them to the syrup for flavor. For a beautiful color and aroma, add a few strands of saffron.
Simmer the Syrup: Allow the syrup to simmer for about 5-7 minutes. The consistency should be slightly sticky but not overly thick.
Remove from Heat: Once ready, remove the syrup from the heat and set it aside to cool.
Step 3: Fry the Malpua
Heat Oil or Ghee: In a deep frying pan, heat sufficient oil or ghee over medium heat. To check if the oil is ready, drop a small amount of batter; if it sizzles and rises to the top, the oil is hot enough.
Fry the Malpua: Take a ladleful of the batter and pour it gently into the hot oil. Spread it slightly with the back of the ladle to form a small pancake. Fry until the edges turn golden brown.
Flip and Cook: Once the bottom is golden, carefully flip the Malpua and fry the other side until it is also golden brown.
Drain Excess Oil: Remove the fried Malpua from the pan and drain it on paper towels to remove excess oil.
Repeat: Continue the process with the remaining batter. Fry the Malpua in batches, ensuring not to overcrowd the pan.
Step 4: Soak in Sugar Syrup
Soak the Malpua: Once fried, dip each Malpua in the prepared sugar syrup. Let it soak for a few seconds to absorb the sweetness.
Remove and Serve: Remove the Malpua from the syrup and place them on a serving plate. You can garnish them with chopped nuts or desiccated coconut for added texture and flavor.
Serving Suggestions
Malpua can be enjoyed warm or at room temperature. Here are a few serving suggestions:
With Rabri: Serve the Malpua with a side of thick rabri (sweetened condensed milk) for a rich dessert experience.
Garnish: You can sprinkle some finely chopped nuts, like pistachios or almonds, on top for added crunch.
Pair with Ice Cream: For a fusion twist, serve Malpua with a scoop of vanilla ice cream.
Tips for Perfect Malpua
Consistency of Batter: Ensure the batter is neither too thick nor too thin for the best texture.
Oil Temperature: Maintain the right oil temperature to avoid soggy Malpua. If the oil is too hot, the outside will brown quickly while the inside remains uncooked.
Flavor Variations: Experiment with flavors by adding other ingredients like rose water or khoya (milk solids).
Common Mistakes to Avoid
Skipping the Resting Period: Allowing the batter to rest is crucial for the texture. Do not skip this step.
Overcrowding the Pan: Fry in batches to maintain the oil temperature and ensure even cooking.
Incorrect Sugar Syrup Consistency: Ensure the syrup is sticky but not thick to properly coat the Malpua.
Storage
Malpua is best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. To reheat, place them in a microwave for a few seconds or warm them on a pan.
Conclusion
Malpua is a delightful sweet treat that’s perfect for any celebration or as a special dessert at home. With its rich flavors and simple preparation, it’s sure to impress your family and friends. Enjoy the process of making Malpua, and savor every delicious bite!
