Malpua
Sweet fennel, cardamom and saffron laced pancakes
Equipment
- Deep fryer or small pot
- Mixing bowl
- Slotted spoon
- Saucepot
Ingredients
For the Malpua
- 150 g plain flour
- 190 g jaggery, finely crushed or chopped available at South Asian grocers
- 50 g brown sugar
- ¼ tsp baking powder
- 1 tsp whole fennel seeds
- ¼ tsp ground cardamom
- large pinch of saffron strands
- 125 mL warm milk
- 70 g yogurt
- ½ tsp water at room temperature
- pinch of salt
- 1 cup water at room temperature to make the batter
- ghee or vegetable oil for frying
For the Sugar Syrup
- 1 cup water
- 1 cup white sugar
- 4-5 cardamom pods
- ½ tsp rose water OR orange blossom water OR Kewra essence available at supermarkets, fresh food grocers and South Asian grocers
Instructions
- Add the ½ tsp of water to the yogurt and whisk until smooth
- In a mixing bowl, combine the flour, jaggery, brown sugar, baking powder, fennel seeds, ground cardamom, saffron, milk, whisked yogurt, and salt using a whisk until smooth. There may be a few little lumps of jaggery which is okay - this will dissolve while the batter rests
- Set the bowl aside, and cover with a lid or plastic wrap. Leave this to rest for 5-8 hours
- With 20 minutes to go for the batter to ret, start preparing the sugar syrup. Simply combine all the ingredients for the syrup into a small saucepot and gently heat over a medium-high heat. Swirl the pot every few minutes
- Continue to mix the syrup mixture until you get a 2 strand consistency. To test, gently cool a small amount of the syrup and use your thumb and index finger to pinch a small amount. Separate your thumb and index finger slowly. If a thin clear strand forms that is roughly 1-2 cm in length the sugar syrup is ready. Alternatively drop a small ball of syrup into tap water. If the ball retains its shape in the water, the syrup is ready for use. Let the syrup cool slightly
- In a small pot or deep fryer heat your ghee or vegetable oil to 160°C/320°F or until a small chunk of bread forms bubbles around it after adding to the oil
- Use a ladle to mix the prepared malpua batter making sure there are no lumps. The mixture should be relatively runny but not milk-like.
- Now, use the ladle to scoop the mixture into the hot oil. Be very careful here as the oil is very hot. I recommend using a pot lid to protect your face while dropping the mixture into the oil
- Let the malpua fry for 2-3 minutes before using a slotted spoon or tongs to flip the malpua over and continue frying until crispy and golden brown
- Remove the malpua and dip into the prepared sugar syrup, then set aside in a plate or serving dish
- Top with chopped nuts, silver foil and some rose petals. Serve hot with some ice cream, custard or rabri