Yes, this is again a speciality from my desert state of Rajasthan (Western India) 🙂 Mawa Malpua is a high calorie dessert which people mostly enjoy in the festivals like Diwali, and Holi in North/West India. So with this one, I am definitely not wearing my healthy/calorie conscious hat. Malpua comes in many different types as per the different regions of India – Malpua is made up with khoya and served with sweetened thick milk (rabri) in Rajasthan, in Maharastra, Malpua is made with banana or coconut. Malpua is also served to Lord Jagannath during Rathyatra in Orissa (an Eastern state in India).
I am sure you would have known this fact by now that I come from the state of Rajasthan in India, and today I am sharing this highly rich, kind of royal ‘Mawa Malpua’ dessert recipe with all. I have used khoya, milk and plain flour for this. Enjoy the warm, rich, melting taste of Mawa Malpuas especially in the winters.
The ingredients for preparing Mawa Malpua are :
1. Plain Flour (All-purpose Flour/Maida) : 1/2 cup
2. Milk solid (Khoya/Mawa) : 1/2 cup
3. Milk : 1 cup
4. Sugar : 3/4 cup
5. Saffron (kesar) : 12-15 pieces
6. Cardamom (Elaichi) : 2 (powdered)
7. Pistachios : for garnishing
8. Clarified butter (ghee) : for deep frying
Warm the milk.
Grate the khoya in a bowl, then add 1/2 cup of warm milk and mix it well. Now add plain flour, and whisk it well so that there are no lumps.
Add the remaining 1/2 cup milk, and cardamom powder in it; make the mixture of pouring consistency. Then let it be covered and place it aside for 10-15 minutes.
Heat clarified butter (ghee) in a broad pan, take a spoonful of (above-prepared) mixture and pour it into the pan. The batter will spread itself into the form of a small thin pancake. Do not try to touch the pancake till it starts to turn golden along the edges; cook on medium flame till the sides are golden brown. Now flip this Malpua when it becomes brown and fry the other side also till it gets to a golden brown colour.
Drain out all the extra clarified butter (ghee) and place it in a plate. Make all malpuas in this manner.
Sugar Syrup : Take sugar and 1/2 cup of water and boil it for 5-7minutes. There is no need to make any thread consistency but it should be sticky and a little thick. Add saffron in it.
Now put all the Malpuas to this sugar syrup for 2-3 minutes. Take the Malpuas out from the syrup, garnish with sliced pistachios and they are ready to be served.
Traditionally Mawa Malpuas are served with rabri; you can also have it alone/plain and enjoy them melting in your mouth !!
Insider Tips / Finer Points :
You may use wheat flour instead of all-purpose flour; it will taste equally delicious.
When your Malpuas are disintegrating in the clarified butter while frying then it means the batter is too thin; so add more wheat flour to make it thick.
If the Malpua batter is too thick then the malpua will become denser, so add some more milk.