Malpua
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Soft, crisp-edged pancakes of milk-thickened batter fried in ghee and soaked in syrup. Pushkar is famous for them.
Region: Rajasthan (Pushkar and beyond)Occasion: Holi, Teej and temple fairsTime: 45 minServes: 4Vegetarian
Ingredients
- 1 cup maida
- ½ cup mawa or 1 cup milk reduced to half
- ¾ cup milk
- 1 tbsp fennel seeds
- ½ tsp cardamom powder
- 1 cup sugar and ½ cup water for syrup
- Ghee for shallow frying
- Rabdi and pistachios to serve (optional)
Method
- Mash the mawa and whisk it with the milk. Add the flour, fennel and cardamom to make a thick pouring batter. Rest 30 minutes.
- Make a sticky one-string sugar syrup.
- Heat ghee in a flat pan. Pour a ladle of batter in the centre; it will spread into a round.
- Fry on medium-low heat until the edges are crisp and brown, then flip and cook the other side.
- Dip in warm syrup for a minute, drain, and serve with rabdi.
History
Malpua is one of India’s oldest sweets. In Rajasthan, the sweet shops around Pushkar’s Brahma Temple are known for their thick malpuas.
Significance
Malpua is a festive sweet for Holi and Teej and a favourite of pilgrims at the Pushkar fair.