Malpua is a sweet pan cake, a traditional dessert in the Indian states of Rajasthan, Maharashtra and West Bengal. The specific creation of these pan cakes varies from state to state, but no matter from where they remain a delicious treat, especially when served with thick and creamy rabdi.
For Malpua:
Ingredients:
- 1 cup wheat flour
- 1/2cup sugar or jaggery
- 1 cup milk
- Water as needed
- 1tsp. fennel seeds
- 1/2tsp. whole black pepper
- Ghee for fry
- Chopped pistachios for garnish
Directions
- In a bowl add flour and sugar mix it well with milk.
- Gradually add water and keep mixing to make a batter. Stir for consistency
- Set aside for 1/2hour
- Now heat ghee in a flat pan for frying.
- Add fennel seeds, black pepper into batter and stir to mix.
- Now with help of a big spoon, pour one spoon batter into hot ghee and let it fry both sides till golden brown.
- Take it out and garnish with chopped pistachios before serving.
For Rabdi
Ingredients:
- 1-liter milk (whole-fat)
- 1/4 cup sugar
- 1tsp.cardamom powder
- 1/4 tsp. nutmeg powder (optional)
- Sweet bundi (deep fried tiny droplets from sugary gram flour batter) for garnish
Directions
- Take 1liter milk in a thick bottom pan and let it boil , scrap sides in-between while boiling.
- Boil till it will be half with a thick consistency, now add sugar in it and boil for 5 minutes more.
- Turn off the stove, let it cool before adding cardamom powder, nutmeg powder, and soak saffron in milk Serve malpua with creamy rabdi, garnish with sweet bundi.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com