Malpuas : Indian Sweet

Malapua is an Indian pancake served as a dessert or a snack. which is also served to Lord Jagannath in his Sakala Dhupa (Morning food served to the lord). It is during Paush Sankranti, Malapuas are prepared in Bengali homes.

The batter for malapua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot. The Bihar version of this dish has sugar added to the batter prior to frying, while the method prevalent in Orissa has the fritters dipped in syrup after they are fried. Malapua is traditionally made only with thickened milk and a little flour (sometimes rice flour instead of wheat flour).

Although the traditional fried Malpuas taste just heavenly but i tried a less richer version of it, which is easier to prepare and light on the stomach. The taste does vary a little bit from the original version but this can work for frequent eaters.

So, lets get started. This recipe has three stages, all very simple.

Ingredients:

For the Pancake:
4 Tablespoons of Plain Flour
1/2 cup creme (i used the heavy creme)
2 tablespoons of milk/water (i added milk)

For the Sugar Syrup:
3/4th cup sugar
3/4th cup of water
2- 3 drops of Rose essenc(or 2 tspns of rose water)
2 pinches of saffron

For the Garnish:
Pistachio and Almond slivers (optional)

Method
For the sugar syrup

1. Combine the sugar and 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.
2. Add the rose essence and switch off the flame.
3. Add the saffron, mix well and keep aside.

How to proceed

1. Combine the plain flour , cream and milk in a bowl and mix well till no lumps remain. Keep aside.
2. Heat a non-stick tava or wide pan and grease it lightly with little ghee, pour a little batter on it and spread evenly to make about 2"diameter circle. After the first you could make 2 or 3 at a time.
3. Cook on both the sides, using a little ghee, till it turns golden brown in colour. Cook on slow flame and then medium and then high. Be careful while flipping the pancake (it may break... you may want to use two spatulas)
4. Dip the malpua in the warm sugar syrup and remove in 8-10 seconds.
5. Repeat with the remaining batter to make more malpuas.
6. Serve immediately garnished with almond and pistachio slivers. 

I hope you enjoy making these. Remember, to make them a litttle crispy. You could put the left overs in the fridge and the next day they could be microwaved for a few seconds and enjoyed.

Love
Madhu