Malpua | Video
Eggless pancakes soaked in sugar syrup usually made on festive occasions
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Servings pancakes
Ingredients
Batter:
- 1 cup all purpose flour plain flour
- ½ cup milk powder
- ½ teaspoon ground fennel fennel powder
- ½ teaspoon ground cardamom cardamom powder
- ¼ teaspoon baking soda
- 1 and ¼ cup milk or as required
Sugar syrup:
- 1 cup white sugar
- 1 cup water
- ¼ teaspoon ground cardamom cardamom powder
Malpua:
- 2 tablespoon oil
- 2 tablespoon ghee clarified butter
- Pistachios to garnish
- Rabri to serve (optional)
Instructions
Batter:
- Place flour, milk powder, fennel, cardamom and baking soda in a large bowl. Whisk to combine. Add milk little by little to make lump free smooth batter with a pouring consistency. Set aside for 15-20 minutes.
Sugar syrup:
- Combine sugar and water in a medium saucepan. Simmer, stirring occasionally, until sugar has dissolved. Simmer for another 2-3 minutes or until the syrup is sticky. Remove from heat. Keep warm.
Malpua:
- Heat a large non-stick frying pan over medium heat. Add oil and ghee. Pour ¼ cup batter into the pan. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for another 2 minutes or until cooked through. Alternatively, you can deep fry the pancakes the traditional way.
- Transfer cooked pancakes to the sugar syrup. Allow to soak for few minutes. Garnish with chopped pistachios. Serve warm.
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Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 55mg | Sugar: 20g