Malpua – Hindi Recipe

Instructions

• Take maida into a bowl.
• Add milk powder and mix well.
• Add a little milk at a time and mix well to make better.
• No lumps should be formed in the batter. Beat the batter really good.
• The batter has medium consistency or pouring consistency, neither too thick nor too thin.
• Cover and rest it for about 15 minutes.
• In a saucepan take sugar and water.
• Turn on the gas on high heat.
• Mix well and bring it to boil.
• When the sugar dissolves in water and the syrup comes to a boil lower down the heat to medium heat.
• Cook the syrup on medium heat for about 8-10 minutes.
• We don’t want syrup of single or double thread consistency.
• Cook syrup until it becomes just sticky.
• Turn off the gas and add cardamom powder.
• Mix well and sugar syrup is already.
• Take the batter and Eno fruit salt and mix well.
• Eno fruit salt helps to make malpua light and fluffy.
• Heat up oil in a pan on low to medium heat.
• You can use ghee instead of oil.
• Mix the batter once well and drop a ladle full of batter in hot oil slowly.
• Fry until it gets light golden color on low heat and flips it over.
• Fry from another side until it turns light golden on low heat.
• When malpua turns light golden from both sides, take it out, drain all excess oil and drop it in sugar syrup.
• Soak the malpua in syrup for about 3-4 minutes.
• Malpua is already.
• You can store this malpua at room temperature for about 3-4 days.