Malpuas

by Tarla Dalal

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Unlike the traditional deep-frying malpuas, these soft malpuas are only lightly fried.

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Preparation Time: 20 minutes
Cooking Time: 25 minutes.
Serves 20.
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Ingredients

For the syrup
3/4 cup sugar
2 pinches of saffron (kesar) strands
2 tsp milk
2 tsp rose water (optional)

For the malpuas
200 gms fresh cream
4 tbsp plain flour (maida)
3/4 cup sugar
ghee for frying

For decoration
blanched and chopped almonds (badam) and pistachios

Method

For the syrup

Dissolve the sugar in 1 teacup of water and boil for 5 minutes to make a syrup of 1 thread consistency.
Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add to the syrup.
Add the rose water. Keep the syrup warm.

How to proceed

Mix the cream and plain flour and prepare the batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it. Fry on both sides using a little ghee.
Repeat with the rest of the batter.
Dip the malpuas in the hot sugar syrup. Decorate with almond and pistachio slices.
Serve hot.

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