Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, 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).
Ingredients of Malpua
*For the malpua batter:
•1 cup flour
•1 cup khoya, grated
•1 and 1/2 cup water, warm (60-70 degrees)
*For the malpua:
•10 pista, blanched and cut into thin pieces
•8 almonds, blanched and cut into thin pieces
•Few saffron
•6 Tbsp ghee
•4 cups sugar syrup
How to Make Malpua:
*For the malpua batter:
1.Mix the water and the flour to form a smooth lump-less batter.
2.Mix the khoya with water together to form a thick batter.
3.Mix the khoya and flour batter together to form a lump-less smooth batter of thick consistency.
*For the malpua:
1.Melt ghee in a pan. Cook on low heat for a while.
2.Add the khoya and flour batter 1Tbsp in circular motion in the center of the pan of ghee.
3.Put some more spoonful circular structures around the center of the pan of ghee. Turn over the malpuas and cook again.
4.Cook for a while till the malpua's edges starts getting red.
5.After this, dip the malpuas in sugar syrup.
6.After a while take out the malpua's from the sugar syrup and layer them in a plate.
7.Garnish with almonds, pistachio and saffron.
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