Malpua

Malpua recipe step by step elaborated for convenience while making malpua.

Malpua is a Indian pan cakes which are served in dessert. It is made of maida, banana, fennel seeds, milk. It can be made with maida or rice flour but today I'm gonna made with maida I will teach you how to made it with rice flour and khoya in my coming future posts.
It is also served to Lord Jaggannath of Puri, Odisha. From there itself it gain popularity.

Ingredients 

White flour (refined flour/ maida) 500g
Fennel seeds(saunf)         1/2 tea spoon
Milk                                                  500ml
Banana                                           1 piece
Sugar                                                 500g
Ghee/ vanaspati                      for frying
Lemon                                                 half
For flavor:
Rose water / Kevda water/ cardamom powder.
For garnishing:
Chopped pistachios, rabdi/rabri, kesar (optional)

Method

• Take a medium sized bowl and add white flour (maida), milk, fennel seed (saunf) & finely chopped banana to it, mix well and make a batter of pouring consistency.
• Leave this batter for 10-12 hour for fermentation.

     For Sugar Syrup

• Make a sugar syrup (chashni) in sauce pan or any  heavy base pan by adding sugar and water in ratio of 1:2 which means we have to add approximately double quantity of water in comparison to sugar.
• Make it cook on fire and stir it time to time to avoid it's burning on pan bottom surface. Cut a lemon in half and squeeze half lemon in this syrup while it is cooking it will make the syrup clear. You can add 1 spoon full of milk instead of lemon juice to make syrup clear. Cook syrup until it reaches to one thread consistency and remove it from fire.

Note- You can flavor sugar syrup (chashni) with rose water/ Kevda water/ cardamom powder it's totally depends on your own choice.

    For making Malpua

• Heat desi ghee/ vanaspati in in flat pan and only much fat which can be 2-3 cm above the base of pan.
• Just we have to heat it, please don't make the ghee reach to the point where it can produce smoke.
• With the help of laddle (Kadchi) add batter slowly in hot ghee like you add pan cake batter on pan while making pan cakes.
• Deep fry malpua from both side till golden brown colour, sides of malpua should be crisp.
• Dip the malpua in sugar syrup which we have already prepared. Leave it in sugar syrup for 5 minutes.
• You can also add sugar syrup above the malpua instead of dipping in sugar syrup.
•  You can serve it hot/cold as you prefer. I prefer eating it hot.
• You can garnish with chopped pistachios, rabdi/ rabri.

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