Dessert is usually the last share of a meal, and is customarily sweet. The word dessert derived from French word commonly in practice during the 1539s ‘de-serve: desservir’ which means ‘to remove or eliminate what has been served on your plate’. The beginning of having sweet along with the main food in the Indian subcontinent can be traced back to 500 BCE. Therefore eating something sweet at the end of the meal has been a custom not only in India but also in the world, so here I present before you a very popular recipe of "Malpua". This is a very nostalgic recipe of my grandmother who used to spoil me with these delicacies. Let's try our hands on this special recipe today.
Ingredients-
For the Sugar Syrup-
1 cup granulated White Sugar, 200 grams
1/2 cup Water, 120 ml
4 green Cardamoms
Few Saffron strands
1 teaspoon Lemon juice
For the Malpua-
1 cup All-Purpose Flour/Maida, 132 grams
1/2 cup Milk Powder, 54 grams
1/3 cup desiccated Coconut Powder, 28 grams
1 teaspoon Fennel seeds, slightly crushed
1 tablespoon granulated White Sugar
Pinch of Salt
Pinch of Baking Powder
1.5 cups Milk
Oil or Ghee, for frying
Nuts/Raisins (Kishmish), for garnishing
Method-
Make the sugar syrup by mixing 1 cup sugar with 1/2 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and saffron strands. Once the sugar dissolves, lower the heat to low, add lemon juice and let the syrup simmer for 8-10 minutes until it becomes sticky and reaches 1 string consistency. The lemon juice prevents crystallisation. To check whether the syrup has reached 1 string consistency place a drop of syrup between your thumb and index finger and then move the fingers away from each other, you will see a formation of a string. That means the syrup is done. If this is difficult to understand, simply make the syrup sticky and you will be fine. Remove the pan from the heat and set aside.
To make the batter for the malpua, add flour, milk powder and desiccated coconut to a large bowl. Add crushed fennel seeds, sugar, a pinch of salt and a pinch of baking powder and mix well. Start adding milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes. Heat enough oil or ghee in a wide pan on medium heat. You don't need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don't need to shape it. I filled the pan with oil and then added 2 tablespoons ghee to it. You can fry entirely in ghee. Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn't dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side. Remove the malpua from oil carefully, drain the oil. Dip the malpua in the prepared sugar syrup (make sure sugar syrup is warm if its cold just place the sugar syrup pan on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds. Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts or raisins, edible silver leaves (optional) and serve warm.
Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy, tasty and delightful recipes. Thank you. Enjoy.
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