Good day to you all!
Malpua is an Indian sweet which is usually served during pujas but also features in several weddings and other occasions. Often made at homes for some sweet indulgence after meal, it comprises of a semolina batter which is fried and dipped in sugar syrup. A classic accompaniment with this would be rabri.
Ever since I was a child, I was always in awe of how my mom made these crispy and thin malpuas every time. Very few are a fan of thick and soft malpuas. Don’t we all crave for the crispy yet sweet ones?! Well this one is a bit close to my heart. My mother always eyeballs the amount of all the ingredients but I decided to measure and make these crispy malpuas. This recipe is straight out of my Maa’s repertoire of recipes for you all to try.
- Flour -120 gm
- Sugar -60 gm
- Coconut (grated) -120 gm
- Milk – 2 cups
- Fennel seeds (Mouri) – 1 tsp
- Semolina (Sooji) – 35 gm
- Water- 2 cups
- Refined oil ( for deep frying)
For sugar syrup
- Sugar- 75gm
- Water- 100 ml
- Cardamom- 4 nos (crushed)
- In a bowl, measure out all the dry ingredients.
- Now start adding milk to the mixture and keep mixing using a spoon or spatula. .
- Start adding water after adding the milk and keep mixing using a spoon or spatula.
- The batter should be thin pouring consistency.
- Cover and let it rest for at least half an hour.
- Meanwhile, prepare the sugar syrup. Add the sugar and water in a saucepan. Stir to prevent the sugar from forming lumps. Add a tbsp of milk to the syrup. This will absorb all the impurities and will float up as scum. Remove the impurities with a spoon. The syrup should look transparent and clear like crystal. We are looking for a thin syrup where we can dunk the malpuas. Eyeball the consistency of the syrup.
- Now heat refined oil in a wok or kadhai.
- Stir the mixture and then using a small ladle, pour one ladle of the mixture in the kadhai. In case your malpua is becoming plump and round, add more water to the mixture. Keep adding water until the malpuas turn out to be flat and crispy.
- Dunk the malpuas in the sugar syrup immediately after removing from oil. Place another ladle of batter for deep frying. Meanwhile, remove the previous malpua from the sugar syrup and place on a plate with a little elevation so that the excess syrup drains out. You can do so by simply placing a teaspoon or a tablespoon under one side of the plate. You can pour the excess back into your sugar syrup.
- Do not replace the water with milk. It may result in the malpuas sticking to the wok or kadhai.
- You can also soak few strands of saffron in 2 tbsp of milk. Add this to the sugar syrup. The milk will remove the impurities of sugar and the saffron adds color to the syrup.
- In case you are lactose-intolerant, replace the milk with some plant-based milk such as almond or soya milk.
- Follow the recipe to the T and I can ensure you are definitely going to end up with crispy malpuas.
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