How to make Moong Dal Malpua -
Malpua is a sweet pancake, popularly made in most of the North Indian states. Whereas it is generally made with maida and khoya, we have given it a healthy twist with the addition moong dal.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Split skinless green gram (dhuli moong dal), Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Mithais
For more recipes related to Moong Dal Malpua checkout Baked Moong Dal Gujiya. You can also find more Mithais recipes like Doodh Ki Barfi Anjeer Barfi Kesar Burfi Dry Fruits Sabudana Laddoo
Moong Dal 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.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Moong Dal Malpua Recipe
Split skinless green gram (dhuli moong dal) roasted and ground to a fine po 1 cup
Refined flour (maida) 1/2 cup
Baking powder a pinch
Milk 1 cup
Sugar 1 cup
Saffron strands a few
Ghee to deep fry
Rabdi as required
Almond slivers for garnish
Blanched pistachios slivers for garnish
Dried rose petals for garnish
Silver varq for garnish
Method
Step 1
Take green gram flour in a mixing bowl, add refined flour, baking powder and milk and whisk into a smooth batter. Rest the batter for 10-15 minutes.
Step 2
Take sugar in a non-stick pan, add ½ cup water and saffron and cook, stirring occasionally, till sugar dissolves and cook further till the syrup reaches 1 string consistency. Keep the syrup warm.
Step 3
Heat ghee in a shallow pan, pour a ladleful of batter, do not spread, and shallow-fry for 2 minutes. Agitate some hot ghee over it and turn over. When both sides are evenly done, drain and immerse in sugar syrup for some time. Use the remaining batter similarly.
Step 4
Drain the malpuas from the sugar syrup and place them on a serving plate, drizzle rabdi over them, garnish with almonds, pistachios, dried rose petals and silver varq and serve warm.
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