A recipe I learnt from my Nana, golden Brown, crispy on the outside and delicate on the inside – Malpuas are my absolute favourite part of any occasion especially Holi. It was something to look forward to after the endless water balloon fights, Malpuas are a thing of nostalgia for me. In this full-proof recipe instead of dipping the fried pancake into a sugary syrup, I decided to pair it with this season’s last strawberries. A tart and tangy compote pairs extremely well with these rich pancakes.
This is a perfect Holi dessert that compliment your special Holi menu.
Prep Time: 25 minutes
Cooking Time: 20 minutes
Makes: 10-12 medium sized malpuas
INGREDIENTS
For the Malpua:
· 1 ¼ cup all-purpose flour
· 3 ½ tablespoons milk powder
· ½ cup granulated sugar
· ½ cup rawa (semolina)
· 1 ½ teaspoon baking powder
· ½ teaspoon elaichi powder (green cardamom)
· 1½ cup milk
· 5-6 tablespoons Ghee for frying
For the Compote:
· ½ cup sugar
· 200 grams strawberries, halved (you can use any fresh berries or even a mix of berries)
· 3-4 tablespoons water
· 1 tablespoon cornflour
METHOD:
- To a bowl, add flour, milk powder, sugar, rawa, elaichi powder, and baking powder.
- To this, add milk and mix well to combine.
- Continue mixing till there are no lumps
- Make sure the batter is not too thick or too runny.
- Once the batter is ready, set aside and let the batter rest for 15-20 minutes.
- While the mixture is resting, to a pot add sugar, and berries.
- Cook at medium heat till the sugar starts to melt.
- At this stage, the berries should give out a tart fragrance.
- Add water to the pot and continue to cook the berries.
- Now add cornflour and mix continuously using a rubber or wooden spatula.
- The mixture will now have a liquid gel like consistency.
- Give it a final mix, and keep aside.
- To fry heat ghee in a flat pan.
- When the ghee is hot, pour 3 tablespoons of batter or you can use a ladle and pour 2 spoons of batter.
- The batter spreads depending on the consistency.
- Allow them to fry until crispy and golden.
- Flip and fry on the other side as well.
- Garnish the malpuas with silver edible leaves.
- Top the malpuas with the berry compote and serve.