Malpua is a cute, mini pan cake made with the flour, semolina and milk and then flavored with the sugar and saffron. A unique, combined color of yellow and orange makes it more attractive while serving during the festivals. You can bring the proper texture by adding food color of your choice.
Preparation time: 10 minutes
Cooking time: 30 minutes
- 1 cup refined flour (maida)
- 1/2 cup semolina (suji/rawa)
- 4-1/2 cups milk
- 2 tbsp mawa
- 2 tbsp khoya
- 1 cup powdered sugar
- 1/2 tsp cardamom powder
- Pure ghee
- 3 cups Water
- A pinch of orange food color
- Few saffron strands
- A pinch of salt
How to make Malpua:
- Dissolve the sugar completely in water, add saffron and make a sugar syrup of single thread consistency.
- Keep on extreme low flame, as we just need to keep it warm.
- Keep the milk on medium high heat and add khoya and mawa.
- Stir constantly until it starts boiling and reduced to almost half of its quantity.
- In a pan, roast the semolina until little browned.
- Add the roasted semolina and salt into the boiling milk.
- Stir constantly by adding flour, orange food color and cardamom powder.
- Continue stir and make a smooth pouring consistency, make sure there should not be any lump in the batter.
- Melt sufficient amount of ghee in a big pan.
- Pour the prepared batter in a circular motion into the hot ghee and make just like a mini pan cake.
- Flip and fry from another side as well until turns crisp and little brown.
- Dip the malpua in the prepared sugar syrup and serve on the plate.
- Enjoy the delicious sweet with hot (garam) sheera.
- Malpua are delicious when served hot, hence fry them just before serving.
- You may add thinly chopped dry fruits of your choice to make it more tasty and yummy.
- Test the batter while cooking and adjust the sweetness as per your requirement.