Malpuas are rich, soft filigreed pancakes. The pancake (malpua) batter are sweetened as in this recipe or the fried malpuas can be soaked in a saffron
flavoured syrup. Pancake (malpuas) are a special feature in festivals.
Preparation Time: 15 mins.
Cooking Time: 30 mins.
Makes 20 malpuas.
Ingredients
- 1 cup coarsely ground whole wheat flour (gehun ka atta)
- 1/2 cup sugar
- 1 tbsp fennel seeds (saunf)
- 10 peppercorns, crushed
- 1/4 cup curds (dahi), beaten
- 1/2 cup milk
- ghee for deep frying
For
the garnish
2 tsp chopped pistachios
Method
- Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes.
- Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).
- Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.
- Drain on absorbent paper.
- Repeat steps 3 and 4 for the remaining batter.
- Serve hot, garnished with pistachios.
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