Malpua is a traditional sweet of north India. It is prepared in during the festival of Holi at my hometown Bihar.the recipe of making one is pretty simple. It is the unique ingredients that make the taste of Malpuas just irresistible. it’s one type of deep fried Pancake Dipped in a Sugar syrup.Variation of Malpua using ingredients like is prepared by mashed ripe bananas, Desiccated coconut, adding flour, and water, milk or yogurt. The mixture is sometimes delicately seasoned with cardamoms powder or fennel seeds.
On Eve of this Holi festival prepared Mawa Malpua recipe for my family. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter. These rich pancakes are also immersed in sugar syrup and served with Instant Rabdi (optional).
For malpua batter:
1 cup All Purpose flour
1 cup Mawa/khoya grated
1 and 1/2 cup warm water
1 tsp Fennel seeds
For Sugar Syrup (one thread Consistency)
1 cup Sugar
1/2 cup Water
Clarified butter or cooking oil for frying
Take a big bowl smooth khoya using palm or back of spoon add all purpose flour & fennel seeds, mix properly.adding warm water it will slowly form a lump free smooth batter of flowing consistency.Keep mixing the mixture aside till you make the sugar syrup.
To prepare sugar syrup, add sugar and water in a vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on a low-medium flame and turn off heat. Set aside.
Heat ghee or Oil in a pan on a medium-low flame for 3-4 mts. Pour a small ladle full of batter in the center of the pan without spreading it. The batter will spread on its own.As it fries, the batter will flatten out into disk shape and the edges will start to crisp up.Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown.
Drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute. Remove with a spoon so that the sugar syrup drains off the Malpua and then place it on a serving plate.