How to make Sufi Malpua - Fennel seeds and saffron flavoured malpuas
This recipe is contributed by Member mehak naaz.
Main Ingredients : Semolina, Refined Flour
Cuisine : Indian
Course : Desserts
Sufi Malpua Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Sufi Malpua checkout Suji Aur Badam Ka Halwa, Semolina Halvash, Sooji Aur Besan Ka Halva, Suji and Coconut Barfi . You can also find more Desserts recipes like Lemon Butter Cookies, Mint Granita with Pears, Fruit and Vegetable Popsicles, Chana No Halwo.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sufi Malpua Recipe
Semolina 1/2 cup
Refined Flour 1/2 cup
Condensed milk 1/2 cup
Ghee to shallow
Sugar 2 cups
Green cardamom 1
Fennel seeds (saunf) 2 teaspoons
Saffron (kesar) a few strands
Almonds sliced for garnish
Pistachios sliced for garnish
Method
Step 1
In a large bowl mix together semolina, maida, condensed milk and one teaspoon ghee and keep it aside.
Step 2
Heat a non-stick pan. Add one cup water, sugar, green cardamom, saunf, saffron and cook till the sugar dissolves. Remove and allow to cool.
Step 3
Heat a non-stick tawa. Pour a ladle full batter on the tawa. Cook it with the help of ghee till golden brown.Take them out and put them syrup.
Step 4
Put them in on a serving platter and pour the rest of the syrup on top. Serve garnished with almonds and pistachios.
