Malpua is a pancake served as a dessert or a snack, popular in India and Bangladesh. It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord). Apart from other dishes like Pheni, Rabidi, Kheera sara and other cheese or chhena based items malpua is one of the most popular buyouts in the streets of Puri in Odisha. Malpuas are also prepared in Odia homes during Raja sankranti.
Barley was the most prolific grain eaten by the arya of the Vedic period. One preparation was a sweet cake called apūpa, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation.
Preperation time: 25 mins
Cooking time: 25 mins
-1 ¼ cup maida / plain flour
-2 green cardamoms
-1 tsp fennel/ saunf crushed
-½ cup milk
-¼ cup water + more water if needed
-Ghee or oil for frying
FOR SUGAR SYRUP
-½ cup sugar
-¼ cup water
*.For this recipe use cool thickened milk.
1. In a bowl add milk, flour, fennel seeds and cardamom powder.
2. Add water if required and make a thick or thin batter, according to your liking.
3. For fluffy malpua's beat the batter well for 1 - 2 mins and keep the batter aside.
4. Now for the sugar syrup, mix together sugar and water in a pot.
5. Boil the syrup until it turns sticky or 1 string consistency. Keep the syrup in a pot of boiling water to prevent it from crystalizing.
6. Add ghee in a pot for frying the malpua. When the ghee turns hot, pour half ladle of batter about 2 to 3 tbsps. The batter spreads on its own if it is of the right consistency.
7. Flip them and fry until golden. With a thin batter only the edges of the batter will become crisp and golden.
8. Drain the ghee when the frying is done and then add them to the sugar syrup.
9. Garnish malpuas with chopped pistachios and almonds and serve hot.