- Add cardamom powder and fennel seed powder in flour and mix. Add milk powder in milk and mix well.
- Add this milk mixture little by little to flour and prepare a lumpfree and dropping consistency batter. If required add more milk. Cover and rest the batter for 1/2 an hour.
- Add this milk mixture little by little to flour and prepare a lumpfree and dropping consistency batter. If required add more milk. Cover and rest the batter for 1/2 an hour.
- For sugar syrup: Add water in sugar till it submerges. Turn on the heat and add saffron. Boil sugar syrup until it reaches a one string consistency.
- After that heat ghee in a broad pan. Beat the batter nicely before making malpuas.
- Once the ghee becomes hot, pour one laddle ful batter in centre, it will spread itself. Let it fry till it turns golden and then flip other side and fry. It will puff like puris.
- Then put malpua direct in sugar syrup. Sugar syrup should be warm. Continue and prepare malpuas from the remaining batter. Let them soak in sugar syrup for 10-15 minutes.
- Remove from the sugar syrup. Garnish with almond and pistachio silvers. Relish.
Malpua
#myrecipe
#sweets
By Harshita Gupta
Feb, 27th
594
Servings
4 persons
Cook Time
25 minutes
Ingredients
11
- 13
Ingredients
- 1/2 tsp cardamom powder
- 1 cup all purpose flour
- 1/2 tsp coarse fennel seed powder
- 1.5 cup warm milk
- 1 tbsp powdered sugar (optional)
- 2 tbsp milk powder (optional)
- 4-5 tbsp ghee for frying
- For sugar syrup
- 1 cup sugar
- 1/4 tsp saffron
- For garnish:
- 1 tbsp almond flakes
- 1 tbsp pistachio flakes
