Ingredients:

For the Malpua:

• 1 cup all-purpose flour (maida)
• 1/4 cup semolina (rava)
• 2 tbsp rice flour (optional, for crispiness)
• 1/4 tsp baking soda
• 1/2 tsp cardamom powder
• 1/2 cup sugar
• 1/2 cup milk (or as needed)
• 1 tbsp grated coconut (optional)
• 1 tbsp fennel seeds (optional)
• Ghee or oil for frying

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/2 tsp cardamom powder
• 1 tsp rose water or saffron (optional)

Instructions:

1. Prepare the Sugar Syrup:

• In a saucepan, add sugar and water. Heat on medium flame.
• Stir until the sugar dissolves completely.
• Add cardamom powder and saffron/rose water if using.
• Allow the syrup to simmer for about 5-7 minutes until it reaches a one-thread consistency (syrup should coat the back of a spoon but not be too thick).
• Remove from heat and set aside.

2. Prepare the Malpua Batter:

• In a mixing bowl, combine all-purpose flour, semolina, rice flour, and baking soda.
• Add sugar, cardamom powder, and grated coconut (if using).
• Gradually add milk to the mixture, whisking until smooth. The batter should be thick, but you should be able to drop it from a spoon.
• Let the batter rest for 10-15 minutes. You can adjust the consistency by adding a little more milk if needed.

3. Fry the Malpua:

• Heat ghee or oil in a pan on medium heat.
• Once hot, pour a small ladle of batter into the pan and spread it slightly to form a round shape.
• Fry until both sides turn golden brown and crispy. This should take about 2-3 minutes per side.
• Remove from the oil and immediately dip the fried malpua into the warm sugar syrup. Let it soak for about 30 seconds and then remove.

4. Serve:

• Arrange the soaked Malpua on a serving plate and serve warm. Garnish with chopped nuts or coconut if desired.

Enjoy your delicious, soft, and syrupy Malpua!

Malpua

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m