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| Main ingredients | Milk, Mawa/khoya, Sugar, Refined flour, Green cardamom powder, Ghee, Saffron, Pistachios |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 25-30 minutes |
| Cook time | 40-45 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ litres milk
- 50 grams mawa/khoya, grated
- 2 cups sugar
- ½ cup refined flour (maida)
- ½ teaspoon green cardamom powder
- Ghee for shallow frying
- For the sugar syrup
- 2 cups sugar
- 1 tablespoon milk
- A few saffron strands
- For garnishing
- 15-20 pistachios, blanched, peeled, and slivered
Method
- Boil milk in a heavy-bottomed pan. Reduce heat and simmer, stirring continuously, till it reduces to half. Add grated mawa and mix well and cook for 1-2 minutes. Cool it down to room temperature.
- Put 2 cups sugar into a deep non-stick pan, add 2 cups water and mix till the sugar melts. Place it over medium heat and cook till the mixture comes to a boil.
- Add milk, mix, collect the scum that forms on the surface and discard it. Add saffron and mix well. Continue to cook till the syrup reaches one string consistency.
- Add 2 cups sugar, refined flour and green cardamom powder to the reduced milk and whisk well to make a batter of pouring consistency.
- Heat sufficient ghee in a wide flat-bottomed kadai. Pour a ladle full of batter to form a pancake and cook on low to medium heat.
- Turn them over when the underside starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup for 3-4 minutes. Make more malpuas similarly.
- Drain and arrange on a serving plate. Garnish with pistachios and serve hot.
- Chef’s tip: Serve hot Malpuas with chilled Rabdi. It tastes divine.
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