Malpuas ( Dessert)
by Tarla Dalal
Added to 334 cookbooks
This recipe has been viewed 33929 times
Like Rasgullas in Bengal and Mysore Pak in the south, Malpua is an evergreen hit in the northern parts of the country. Whether it is Holi, a wedding or a party, the dessert counter would be incomplete without these warm, deep-fried and syrup-coated flour discs, which are best had with a topping of rich and spicy rabdi. We have modified the traditional recipe ever so slightly here, to prepare it with minimal oil in a tava instead of deep-frying it; and you will be surprised to note that they are as soft and succulent as the original!
- Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup it of 1 thread consistency.
- Add the rose water and switch off the flame.
- Add the saffron-milk mixture, mix well and keep aside.
- Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
- Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3”) diameter circle.
- Cook on both the sides, using a little ghee, till it turns golden brown in colour.
- Dip the malpua in the warm sugar syrup.
- Repeat with the remaining batter to make 7 more malpuas.
- Serve immediately garnished with almond and pistachio slivers.
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