- sieve all-purpose flour into a mixing bowl. Add semolina and sugar and whisk to mix. Pour in milk, a little bit at a time, whisking with each addition. Stop when you have a batter that is of pouring consistency.Set the batter aside for 30 minutes. In the meanwhile, make the sugar syrup:place a sauce pan on medium heat and pour in ½ cup plus 2 tablespoons water. Tip in sugar and stir till the sugar dissolved completely and the syrup starts to thicken, 3 to 4 minutes. Toss in green cardamom pods and stir for another minute. Remove sugar syrup from heat and reserve. Pour ghee into a heavy frying pan over high heat. While the ghee heats up, check the batter. Once the ghee is hot, scoop up 3 to 4 tablespoons of batter in a ladle and pour it onto the center of the frying pan in one spot. The batter will spread out to form about a 4-inch malpua. Use the spatula to push some ghee on to the upper side of the malpua. Fry till the edges turn golden brown, about 1 minute, then flip over with a spatula and fry the other side for another 30 seconds.Remove with a slotted spatula, allowing the ghee to drain, and then place directly in the reserved sugar syrup Dip each malpua in sugar syrup for 3 to 4 minutes, turning to ensure both sides soak in the syrup evenly. Garnish with milk soaked saffron and serve hot.
Malpua
#myrecipe
By Arun Kumar
Mar, 9th
567
Servings
4 persons
Cook Time
30 minutes
Ingredients
5
- 7
Ingredients
- Maida
- Semolina
- Sugar
- Full cream milk
- Cardamom
- Ghee
- Saffron
