Thursday, November 21, 2013

Malpua is an Indian sweet which is often served with Rabri. Malpuas are sweet pancakes that are often deep fried and sometimes shallow fried.

Neither me nor my husband are fond of sweets and we are very picky and choosy with what we eat. I fell in love with Malpuas when I first tasted them about a year back in a Rajasthani Thali. I had wanted to make them ever since but never really found a reason until now.

I made Malpuas with Rabri to present them to a foodie group that I have joined. It is called Sweet Fantasy Club. This club is the brain child of +Preeti Garg of Simply Tadka.

At the beginning of every month a sweet/dessert of Indian origin and a sweet/dessert of International or fusion origin is picked from the suggestions made by the group members and is announced. The sweets/desserts need to be prepared and then presented on the reveal dates which are 21st and 22nd of the month. This is the second month. I missed posting the sweets prepared for the first month as the photos were lost when my hard disk crashed. Luckily I recovered the data and will post the first month sweets/desserts at the earliest.

Before I write the recipe I would like to thank Preeti for coming up with this wonderful group where foodies like me can prepare tasty and interesting sweet recipes.

I refered to several recipes over the internet to prepare malpuas but at the end went ahead and prepared using a recipe of my own.

Here is the recipe..

Ingredients :

For Malpuas:
All Purpose Flour - 1/2 cup
Sweetened Condensed Milk - 1/4 cup
Double Cream Milk - 1/4 cup to 1/2 cup
Baking Powder - 1/4 Teaspoon
Oil / Ghee for deep frying
Pistaschios chopped for garnish
Saffron strands for garnish

For Sugar Syrup:
Sugar - 1/2 cup
Water - 1/4 cup

For Rabri :
Full Cream Milk - 250 ml
Sugar - 2 Tablespoons, more or less as per taste
Cardamom - 1 pod
Saffron stands - 2

Method :
1. First prepare rabri. In a saucepan add the milk, sugar, cardamom and saffron and bring to a boil.
2. Reduce flame to low and continue to cook with stirring every now and then so that the milk does not stick to the bottom and sides.
3. Cook till the milk reduces to quarter of the volume and turns thick and creamy. Rabri is ready. Transfer to a container and chill till ready to use.
4. Prepare a simple sugar syrup by adding sugar and water in a saucepan.
5. Keep stirring the sugar till it dissolves completely.
6. Bring to a boil and then reduce flame to low and keep checking the sugar syrup consistency. You need to achieve a single thread consistency.
7. Single thread consistency is achieved when a single thread is formed when you take a little of the syrup from the back of the spoon and feel it between your thumb and index finger.
8. When the sugar syrup is ready, leave it warm. I leave it in a warm microwave (switched off) or in a warm oven (switched off) so it doesn't crystallize.
9. Next prepare the malpuas. In a mixing bowl add all purpose flour and baking powder and mix well to combine.
10. Add condensed milk and mix well.
11. Add 1/4 cup double cream milk and mix with a spoon or whisk without any lumps. Continue to add milk as needed to prepare a pancake consistency batter.
12. Heat oil or ghee for deep frying. I used oil.
13. When the oil is hot, reduce flame to medium. Pour a ladle of the batter and fry till it turns golden on both sides.
14. Dip the malpua in the sugar syrup and remove it within 30 seconds onto a plate.
15. Repeat frying malpuas with the remaining batter in the same manner and also dip them in the sugar syrup.
16. Malpuas are crunchy when they are just prepared and are best served warm.
17. They taste excellent when you warm them in the microwave to serve later but they loose the initial crunch and turn soft.
18. To serve garnish the malpuas with chopped pistachios and saffron strands with chilled rabri either on the side or drizzled all over them.

Enjoy Malpuas with Rabri.

Linking it to the Malpua page on Preeti's blog.

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