Malpua is a traditional sweet of North and East India made during festivals and special occasions. These are soft, melt in mouth kind with perfect sweetness and richness. Rava, maida and fresh cream are combined together, shallow fried in ghee and dunked in sugar syrup. These are best served with chilled rabdi.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 10 malpuas
- Maida 8 tbsp
- Rava 2 tbsp
- Fresh Cream 4 tbsp
- Baking Powder 1/4 tsp
- Milk 1/2 Cup or little more
- Cardamom 2, crushed
- Ghee 2 tbsp
- Til or Sesame Seeds 2 tsp
- Pistachios 5 – 6, for garnishing
- Sugar Syrup
- Sugar 2/3 Cup
- Water 1 Cup
- Cardamom 2, crushed (optional)
- Saffron Strands a few (optional)
- For sugar syrup, take sugar, cardamom and water in a pan and boil on low flame for five minutes or till you get one string consistency.
- In a bowl, mix together rava, maida, fresh cream, baking powder, cardamom and milk to make a batter of thick pouring consistency.
- Heat a nonstick tava, smear some ghee and pour a tablespoon of batter. Spread it gently and sprinkle some sesame and half a teaspoon of melted ghee. Put more spoons of batter spacing them apart.
- Once the bottom turns golden brown, flip and cook again on slow fire.
- Soak half of the puas in sugar syrup and remove them after two minutes. Repeat the same with left over puas also.
- Add saffron to the sugar syrup and cook for 2 – 3 minutes to make it little thick (honey like consistency). Garnish the malpuas with this syrup and slivered pistachios.