Malpua is another popular dessert apart of Patishapta and Gokul Pithe of of Poush Parbon or Poush Sankranti Poush Parbon or Poush Sankranti. It is an eggless sweet fried pancake. It is mainly flour and semolina based which are mixed with milk to produce a thick batter. Finally fried and soaked in hot thick sugar syrup and served. Malpua is enjoyed with rabri or dialuted khoya.
Malpua can be prepared with different ingredients. But the basics are always flour, semolina and milk. The amounts of the ingredients also vary from family to family. Sometimes banana, khoya, other fruits are included to make variations. But traditionally khoya Malpua is prepared on Poush Sankranti.
Here is traditional Khoya Malpua recipe.
Preparation Time : 15 mins
CookingTime : 60 mins
Total Time : 75 mins
Yield: 24 medium or 30 small malpua
CookingTime : 60 mins
Total Time : 75 mins
Yield: 24 medium or 30 small malpua
Ingredients for Malpua:
Milk: 2 cups
Khoya: 1 cup
Semolina: ½ cup
All-purpose flour: 3 -4 tbsp
Sugar: 1 tbsp
Fennel: 12 tsp
Cardamom powder: 1 tsp
Oil to fry
Preparation:
Sugar: 1 tbsp
Fennel: 12 tsp
Cardamom powder: 1 tsp
Oil to fry
Preparation:
Boil the milk. Add khoya and mix well. keep stirring constantly to avoid burning. Make sure there is no lump at all. If lumps exist smash and mix them well.
Switch off the flame and let it cool a bit.
Add rest ingredients except oil. Make sure the batter is smooth and lump free.
Heat oil in a pan
Add spoonful of batter in the hot oil.
Fry it until golden brown in both sides. Flip more than once if required.
Remove with a slotted spoon and rest them on paper towel.
Ingredients for Sugar Syrup:
Ingredients for Sugar Syrup:
Sugar: 1 cup
Water: 1 ½ cup
Rose essence: 1-2 drops (optional)
Lemon juice: 1-2 tsp
Preparation for Sugar Syrup:
Take a deep bottomed steel pan. add water.
Heat the water on high flame until boiling.
Add sugar.
A quick stir to help the sugar to dissolve quickly.
When the syrup is producing a lot of bubbles add lemon juice.
Once the syrup riches one string consistency add rose essence, if using at all.
Drop the fried malpua in the hot bubbling syrup. Don’t allow it to sit and soak up all the syrup.
Wait for 1 min and remove them from the syrup.
A quick stir to help the sugar to dissolve quickly.
When the syrup is producing a lot of bubbles add lemon juice.
Once the syrup riches one string consistency add rose essence, if using at all.
Drop the fried malpua in the hot bubbling syrup. Don’t allow it to sit and soak up all the syrup.
Wait for 1 min and remove them from the syrup.
Place and arrange in the serving bowl with slivers of pistachio or almond.
Serve hot with Chilled Rabri or Kheer.
Can you freeze malpuas before putting them in sugar syrup? Just after frying them?
Yes you can but I will not recommend that as it will take away the crunch and favours off the malpuas. And on the other hand you should not freeze fried items for sake of health.