Holi Special Malpua

By Chef Ashish Singh, Corporate Chef, Dhansoo Cafe, Delhi

This Malpua is a healthier version of the desi malpua.

It doesn’t have any sugar and is made with honey, semolina, banana and saffron.

Ingredients

For the Batter

1.Milk-1 cup

2.Semolina-1/2 cup

3.Sugar-1/2 cup

4.Banana-1 pc

5.Refined flour-1/4 cup

6.Fennel seed-1gms

Honey Syrup

1.Honey-200 gms

2.water-100 ml

3.Cardmom powder-1 pinch

4.Saffron-0.2 gms

Rabri

1.Milk-500ml

2.khoya-150gms

3.Pista-15gms

4.Sugar-75gms

1.Make the Honey syrup by mixing 200 gms with water in a pan add crushed cardamom powder and safrron strands.

2.For the rabri add milk to the pan reduce it to half. when you get the layer on the top after that simmer it for half an hour now add khoya,sugar and saffron simmer it gain for 15 minute let it be cool in and add pista to it.

3..To make the batter for the malpua, add flour and semolina to a large bowl.

Add crushed fennel seeds, sugar, pinch of salt and mashed banana and mix well.

Start adding milk, little by little and whisk to form a smooth batter.The batter should have no lumps.

It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes.

4.Heat oil or ghee in a wide pan on medium heat. You don’t need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it.Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.

Remove the malpua from oil carefully, drain the oil.

Dip the malpua in prepared honey syrup (make sure honey syrup is warm, if its cold just place on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.

5.Serve the Malpua with rabri and garnish with pista flakes.

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