Malpua Recipe ( Quick Shallow Fried )
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 19559 times
Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi . Try making this delightful treat at home itself, and with a slight twist.
In this version, I have avoided deep-frying the malpuas and cooked them with minimal ghee in a frying pan. They turn out as soft as ever.
You can also try other traditional sweet treats like Jalebi or Gulab Jamun .
- 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.
Nutrient values (Abbrv) per malpua
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