MALPUA

MALPUA

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INGREDIENTS

2-1/2 cups of milk
1/3 cup all purpose flour (maida plain flour)
1/3 cup sugar
Approx. 1/3 cup water use as needed
1/2 teaspoon cardamom crushed (ilachi)
2 tablespoons clarified butter (ghee)
2 tablespoons sliced pistachios (pista) for garnishing

INSTRUCTIONS

• Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi.
• In a bowl mix flour, 4 tablespoons of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua.
• Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
• Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
• Pour approx. 1-1/4 tablespoons batter to the skillet and gently spread to 2-1/2 inch circle, to form a pancake. After top of the batter start drying spread about ½ teaspoon of clarified butter. Wait another minute and flip the malpua.
• Malpua should be golden brown on both sides.
• Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
• Malpuas are ready to serve.

Source: http://www.manjulaskitchen.com/malpua-indian- pancake-dessert/
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