Malpua

Malpua is a popular north Indian sweet dish. The main ingredients are milk, sugar and refined flour. 

Traditionally malpuas are made by mixing the flour in thickened milk, frying and dipping them in saffron sugar syrup.

Some regions in India add fruits (banana/pineapple) in malpua. The recipe which I made doesn't contain fruit and this is how they make in Uttar Pradesh, Bihar and Rajasthan.

I made malpua with a reduced milk and garnished with rabri and nuts. 

Preparation time - 2 hours

Serves - 2

Ingredients -

Milk - 3 cups
Refined flour - 20 gms
Sugar 3/4 bowl
Water - 1 bowl
Almonds - 5 pieces
Cashews - 5 pieces
Saffron - 5 - 6 strands
Ghee (Clarified butter) - 200 gms
Cardamom - 1/4 tea spoon


Procedure -

1. In a deep bottomed pot add milk and boil till it reduces to half Stirring frequently.

2. Pour 1/2 reduced milk in another utensil. and let the remaining milk boil on low flame for another 15 minutes or till it converts to rabri. Stirring frequently.

3. Once your rabri is done turn off the flame and immediately add saffron strands, stir and keep aside.

4. Once the reduced milk cools down, make a batter of pouring consistency by adding refined flour. You can add extra milk if needed. Stir till the flour dissolves properly.

5. Cover with a lid and keep aside for an hour.

6. In another pan add water and once the water starts boiling add sugar. Boil it for 15 to 20 minutes or till you have a sticky or one string consistency sugar syrup. It is important to keep your sugar syrup warm so that it doesn't crystallize, so keep the sugar syrup bowl in another hot water pan.

7. Now in a kadhai add ghee.

8. Once the ghee turns hot add the small amount of batter and fry.

9. Fry both sides properly.

11. Add the malpua in sugar syrup and coat the syrup on both sides.

12. Below are the malpuas dipped in sugar syrup.

13. Garnish with chopped nuts and pour rabri on top of it. Serve hot or warm.