Malpua is a popular North Indian delicacy, mainly served hot with Rabdi (flavorful thickened milk). Originally its made with mawa(thickened dried milk powder) and deep fried but my version is healthier and definitely not fried and taste awesome. I thought what could be a better occasion than wintery cold nights to have some hot Malpuas with cold ice cream when temperatures in US was touching -35 Fahrenheit.
(Makes 15 malpuas)
1 1/2 cups Maida (All purpose flour)
1/2 cup grated paneer( Cottage cheese)
1/2 can of Condensed Milk
1/2 cup warm water
1 tbsp Fennel seeds
1 tbsp Baking Powder
Oil for cooking
For Sugar syrup:
1 cup water
1 cup sugar
4-5 Saffron strands
- Start with preparing batter for Malpua's. In a bowl pour condensed milk, add grated panner, maida, baking powder and mix well.
- Slowly start adding warm water to above mixture and prepare a thick batter.
- Coarsely crush fennel seeds and add it to batter too. You can prepare this batter in advance and keep it aside.
- Now in a heavy bottom pan add 2 tbsp oil and heat it on medium to high.
- Once the oil is hot pour a ladle full of batter and let it spread itself.
- After a few seconds flip the malpua and let it cook. Make sure malpua's get evenly cooked and turn brown on both the sides.
For the Syrup:
- Add water and sugar in pan and let it boil on medium heat for 5 mins. Add saffron strands and crushed cardamom.
- Now turn off the heat and let it sit before you are ready to serve.
- When you are ready to serve the malpua's, heat the sugar syrup.
- Add pre- made malpua's to heated syrup and soak it for a minute.
- Serve hot with ice cream or just like that!!
Don't leave malpua's in sugar syrup for long or they will be very soft and start breaking.