Malpuas

by Tarla Dalal

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Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios. Traditionally malai malpuas are made from thickened milk or rabdi but this recipe is of instant malpuas using cream. You will find it easier to cook these malpuas on a non-stick pan, smearing the malpuas with enough ghee whilst cooking.

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Malpuas recipe - How to make Malpuas

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Preparation Time: 5 mins. Cooking Time: 20 mins. Total Time: 25 mins 12Makes 12 malpuas.
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Ingredients

For the malpuas
1 cup (200 grams) fresh cream
4 tbsp plain flour (maida)
ghee for frying

For the saffron syrup
1 cup sugar
a few saffron (kesar) strands
2 tbsp milk
2 tsp rose water (optional)

For the garnish
2 tbsp chopped dried fruits
1/2 cup Instant Rabdi

Method

For the malpuas

Mix the cream and flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it.
Fry on both sides using a little ghee until golden brown. Drain on absorbent paper.

For the saffron syrup

Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, add the saffron and rub until the saffron dissolves. Add to the syrup. Skim off any impurities that float on top using a slotted spoon.
Add the rose water and keep the syrup warm.

How to proceed