Indian Malpua Recipe and Benefits
Benefits of Malpua
- Rich in Energy: Malpua is high in carbohydrates and fats, making it an excellent source of quick energy.
- Contains Protein: The milk and semolina provide some protein, supporting muscle growth and repair.
- Nutritional Additions: Adding nuts like almonds and pistachios increases the content of healthy fats, protein, and essential minerals.
- Festive Delight: Often made during Indian festivals, malpua is not just a treat for the taste buds but also a cultural experience.
Ingredients:
·
1 cup all-purpose flour (maida)
·
2 tablespoons semolina (sooji)
·
1/4 cup sugar
·
1/4 teaspoon fennel seeds (optional)
·
1/4 teaspoon cardamom powder
·
1/2 cup milk
·
1/2 cup water (adjust as needed)
·
Ghee or oil for frying
·
1/2 cup sugar (for sugar syrup)
·
1/4 cup water (for sugar syrup)
·
A few saffron strands (optional)
·
Chopped pistachios or almonds for garnish
Instructions:
In a bowl, mix all-purpose flour,
semolina, sugar, fennel seeds, and cardamom powder.
Gradually add milk and water to
the dry ingredients, stirring continuously to form a smooth batter. The
consistency should be like pancake batter.
Let the batter rest for at least
30 minutes.
In a pan, add 1/2 cup sugar and
1/4 cup water. Heat until the sugar dissolves and forms a syrup of one-string
consistency.
Add saffron strands if using. Keep
the syrup warm.
Heat ghee or oil in a deep frying
pan on medium heat.
Pour a small ladle of batter into
the hot ghee, forming a small pancake.
Fry until both sides are golden
brown.
Remove and drain excess ghee on a
paper towel.
Dip the fried malpua in warm sugar
syrup for a few seconds.
Remove and place on a plate.
Garnish with chopped pistachios or almonds.
Serve warm or at room temperature.
You can also top it with rabri (thickened milk) for a richer taste.
Though delicious, malpua is best enjoyed in moderation due
to its high sugar and fat content.
