Malpua Recipe
Malpua is a deep fried pancake served as a dessert or a snack. It’s made from flour, cream and khoya. After frying, malpuas are immersed in a thick sugar syrup. Malpua is a popular sweet to make on the Hindu religious occasions of Holi and Diwali. Malpua is served at the Jagannath Temple in Ahmedabad daily as prasad.
It is generally served with rabdi which is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor.
Malpua is popular in Bangladesh, Odisha, West Bengal and Maharashtra and Nepal where it is served during festivals along with other sweets. Malpua is a famous dish during the Muslim holy month of Ramadan. Muslim families across India, as well as Pakistan prepare malpuas for iftar (meal to break the fast).
It was Holi and Women’s Day last weekend. Thought of celebrating it with Malpua. There was one more reason for this recipe to be special and that it’s MULTICOLOR. The colorful malpuas depicts the beautiful colors or holi and multifaceted women ☺. And the best part is I used natural food coloring. I did some research and came up with natural coloring options with beetroot, carrot juice, palak juice and saffron. Here is the recipe.
- For the malpuas
- 1 cup fresh cream
- 4 tbsp plain flour (maida)
- ghee for frying
- For the sugar syrup
- 1 cup sugar
- 1 cup water
- For the garnish
- 2 tbsp chopped dried fruits
- 1/2 cup Rabdi. Recipe for Rabi. Click here
- Coloring options:
- Red: Mix grated beetroot with some cream
- Orange: Carrot juice
- Orange: Saffron mixed with cream
- Green: Boil palak and grind it. Mix with some cream.
- None of the above colors affect the taste of the recipe
- Mix the cream and flour into a batter.
- Take 4 bowls, add natural colors in them and mix malpua batter with each batter individually
- Smear very little ghee on a frying pan and spread a small amount of the batter on it.
- Fry on both sides using a little ghee until golden brown. Drain on absorbent paper.
- Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
- Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain.
- Garnish with dry fruits.
- Serve warm, topped with rabdi
- Recipe adapted from Tarla Dalal.com
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