Malpua is a popular indian sweet of fried fluffy pancakes dipped in sugar-saffron syrup and served with a garnish of chopped nuts, saffron strands and cream. It is made with a simple semolina batter, milk, cream, fennel seeds and fennel powder.This dessert recipe is easy to prepare and tastes best when served warm.
- 1 Cup Sooji
- ¼ Tsp Cardamom Powder
- ¼ Tsp Fennel Powder
- ¼ Tsp Fennel Seeds
- ¼ Cup Cream + for garnish
- 1 Cup Milk
- Oil, for frying
- 350ml Water
- 20Kesari Organic Saffron Strands+ for garnish
- 1 Cup Sugar
- Chopped Nuts, for garnish
- In a large bowl, add sooji, cardamom powder, fennel powder & seeds, cream and milk. Mix well and keep aside to rest for 20 minutes. Add more milk to the batter if it becomes too thick.
- Heat oil in a wok over medium heat for deep frying.
- Now ladle the malpua batter to the hot oil and cook for 5-7 minutes while flipping in between. Repeat with all the batter and keep aside.
- In a saucepan, add water and bring to the boil. Add saffron and boil for 2-3 minutes. Add sugar and cook for 10-12 minutes until it becomes syrupy.
- Once the sugar syrup is ready, add the reserved malpuas to the syrup, soak for 10-15 minutes, transfer to a serving platter, garnish with chopped nuts, saffron and cream and serve warm.