Malpua tastes very similar to Gulabjamun but without the hassle of things going wrong. In Gulabjamun, there are times when it will be hard from inside but in case of Malpua, there is no such possibility. But that comes with a downside. It absorbs more oil than Gulabjamun when frying. So it’s a toss up between the two.
|Preparation Time: none||Cooking Time: 30 minutes|
|Servings: 8 malpuas||Difficulty: Easy|
|Milk||1 cup less 2 tbsp|
|Khoya (solidified milk)||1/2 cup|
|Maida (All Purpose Flour)||1/2 cup|
|Vegetable Oil||To Fry|
- Mix khoya, maida and milk in a food processor till smooth.
- If you don’t have a food processor, just do it by hand using a whisk. Add milk slowly so that the lumps don’t form.
- Consistency should be dropping consistency. Meaning when you take a spoonful of batter and try to drop it, it should drop freely.
- Heat the oil in a flat bottomed pan for frying.
- Do the oil test. Drop a pea sized batter in the oil. If it browns immediately, the oil is too hot. If it sinks and does not sizzle, the oil is not hot enough.
- Turn the heat to medium. Take a big spoon full of batter and drop in one place. It will spread automatically. Repeat till there is space in the pan.
- Turn the Malpuas, once you see the other side browning a bit.
- Once both the sides are brown, pick one Malpua from the oil with the help of two spatulas and press it hard to remove any excess oil. Place it on a paper towel to soak excess oil. Repeat with others.
- Prepare the sugar syrup. Add sugar and 3/4 cup of water in a shallow pan. Let it boil. Stir it once in a while so that the sugar dissolves.
- Test the syrup by dropping a drop on a plate. Touch it with your finger if it does not feel sticky, boil a little more. Basically it should feel sticky but the wire should not form. Turn off the heat.
- Now slowly add the Malpuas in the syrup in a single layer. Leave them in for a minute and then turn them over. Take them out after a minute. Repeat with rest of the Malpuas.
- For plating, garnish it with chopped nuts and Malpua are ready to serve.
- You can add saffron or cardamom powder in the syrup for additional flavor.
- These can be stored at room temperature for a day but then after that you need to store them in refrigerator. Don’t forget to warm them up before serving though.
- If you are making a lot of malpuas, it’s possible that by the end the syrup will become really thick and not penetrate the malpuas. If that happens, add some water in the syrup and boil again.