Traditional recipe for Malpua

 Malpua recipe | Malpua with rabdi recipe

Recipe for Malpua with video and step by step photos given below.
Malpua recipe is a traditional recipe made almost in every households in India. Method of preparation may differ from region to region.
In South India coconut is used in the batter while in North India mawa or khoya is used. Sometimes milk powder is also used to make it. Mashed banana is also used to make and flavoured it.
It can be called as an Indian deep fried pancake served with nuts and rabdi.

This Malpua recipe is a commercial recipe made by traditional Halwai where milk is first evaporated and reduced and mixed with all purpose flour, corn flour and saunf powder. It is then deep fried in ghee till crisp golden.  Soaked in sugar syrup and serve hot with rabdi.
In commercial recipe,  ingredients are used in a proper portion wise ratio. Here for the recipe of Malpua the ratio is   for 5 litre milk 250 gm all purpose flour and 50 gm corn flour.
If using 5 litre milk then take 250 gm Maida and 50 gm corn flour. You can adjust the ratio accordingly.
This Malpua recipe is without khoya instead milk is evaporated to reduced and mixed with Maida and corn flour to make the batter. This recipe is similar to Bengali Malpua recipe.

If you love Bengali sweet recipe then I am sure you would love the recipe of rasgulla recipe , gulab jamun recipe and Rasmalai.

In Malpua recipe with khoya, all purpose flour is mixed with crushed fennel seeds, grated khoya and yoghurt.  Water is slowly added to make the batter.
In place of khoya you can use milk powder to make the Malpua batter. Which is an instant Malpua recipe. Just mix milk powder with Maida and saunf powder or cardamom powder then add water slowly to make the batter.

Steps to make the recipe

Preparation
1. Heat the milk in medium high flame. Stir continuously so that it won't get burn in the bottom.

2. Reduced the milk to 1/3 rd quality. Just like rabdi type texture.

3. Remove and let it cool down completely.
4. Make a sugar syrup with a string consistency by adding water with the sugar.
5. You can add lemon juice into the sugar syrup to prevent from crystallization.
6. Remove the sugar syrup in a container.

7. When the milk become cool, mix all purpose flour and corn flour.

8. Give them a good mix so there shouldn't be any lumps.
9. Stain them and mix with crushed saunf powder.

10. Heat oil or ghee in a wide pan in slow flame. Using wide pan gives the Malpua space to get cooked properly.

11. Now carefully pour a small ladle full of the batter into the ghee. The batter will form a round shaped Malpua on its own.

12. Pour more batter to make more Malpua according to the space of the pan.

13. Fry them on slow flame. When one side become golden flip to another side and fry.

14. Fry all the Malpua till crisp golden on both sides.
15. Remove them and drain oil.
16. Dip the Malpua into the sugar syrup.

17. Garnish them with nuts and serve hot with rabdi.

Tips for making best Malpua

•  Batter is a important factor for a good quality Malpua. It should be lumps free and having a medium consistency in texture. Nor thick or runny.
• After making the batter, it is good to stain in once to be sure there is no lumps.
• Use a wide open pan while frying the Malpua. Always keep the heat flame low while frying them.
• Sugar syrup should be light hot while dipping the Malpua inside it. And its consistency should be medium like one string consistency.
•  For making it crisp from outer side edges and soft from inside deep fry them.

   Recipe for Malpua

Malpua is a traditional recipe made by using evaporated milk mix with maida and corn flour. This malpua recipe is without khoya. The resulting batter is deep fried in ghee till crisp golden and then soaked in sugar syrup. Malpua is served with rabdi and nuts.

Prep time.    Cooking time      serving

 25 min.          10 min.                      8
Author :- Mobasir hassan
   Ingredients 

• 2 litre milk (full fat)

• 100 gm all purpose flour (Maida)

• 20 gm corn flour

• 1/2 teaspoon saunf powder (fennel seeds powder slightly crushed) 

•  Ghee or oil for frying

•  nuts for garnishing

For sugar syrup

•  500 gm sugar

•  300 ml water

•  1/2 teaspoon lemon juice ( optional)

•  3 green cardamom

   How to make the recipe

1. Heat the milk in a thick bottom vessel or pan in medium flame.
2. Stir continuously and reduce the quality of the milk to 2/3rd.
3. Remove the milk and cool down completely.

     Making sugar syrup

1. Heat 500 gm sugar with 300 ml  water in medium flame. Add crushed cardamom pod.
2. When the sugar start to dissolve lower the flame to low. Add the lemon juice.
3. Simmer the sugar syrup for 8 - 10 minutes to get a one string consistency.
4. Or just make a medium consistency sugar syrup. Lemon juice prevents crystallization of the sugar syrup.e
5. Remove the pan of the sugar syrup.

Make the Malpua 

1. Take the reduced milk in a mixing  bowl and mix with Maida and corn flour.
2. Whisk to form a smooth batter without any lumps. It should be a thick batter of pouring consistency.
3. Now stain the batter using a stainer. Mix the crushed saunf powder nicely.
4. Heat oil or ghee in a wide pan on medium flame. When the oil become  hot, lower the flame to low.
5. Pour a small ladle full of batter into the ghee. The batter will form a round shape on its own. Similarly pour batter to make more Malpua on the pan adjusting the space of the pan.
6. Fry them on low flame till crisp golden.
7. Flip when one side become golden to another side and fry.
8. Remove the Malpua and drain oil from it.
9. Dip them in light warm sugar syrup.
10. Garnish them with nuts or pour rabdi over them and serve hot.

                         Video

       Malpua recipe video

     
       Nutritional value( estimated only)

       • Calorie :- 216
       • Fats :- 3 g
       • Carbohydrate :- 41 g
       • Protein :- 5 g
       Serving tips 
       • Malpua are served with rabdi.
       • Different types of nuts like almond,
          cashews and pistachios are served
          along with it
       Recipe notes
       • Cook them on slow flame like gulab
         jamun. Then you will get the crisp
         outer edge of the Malpua.
       • If you fry them in hot oil they will
         become fluffy.

For more traditional Indian desserts, sweets recipes
             • Crispy jalebi recipe
             • Kala jamun recipe

             • Moong Dal halwa

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