Malpua

Malpuas... whenever I think of them, the festival of Holi and Dussehera comes to mind... and along comes some sweet childhood memories. I remember my mom making these along with loads of other delicacies on festivals like pedukiya/gujhiya, nimki, dahi vada... and our home would be filled with the sweet and wonderful aroma of warmth and festivity! Growing up, it was a family tradition to make at least malpua and dahi-vada for Vijaya-Dashmi.

Despite some regional variations and versions, I think the original and authentic malpuas come from my native Bihar and Bengal. It is an Indian pancake made with flour, milk, khoya, mashed bananas, nuts, cardamom powder, deep fried and then soaked in sugar syrup. I don't have a sweet tooth (other than chocolate) so I don't care much for them, but my hubby is head over heels in love with them since time immemorial... he can eat like 10 of them in one go... I am not kidding... he really does!! Also, this was one the first few dishes I made for him after we got married and he was mighty impressed :) All the credit goes to my mom for this wonderful recipe.
Extending the family tradition, this Vijaya-Dashmi I made them too.Being caught up with the festivities, I did not get a chance to post. Here's how we do Malpuas. Will follow soon with Dahi-vada.

Ingredients:

All purpose flour .................. 2 cups

Khoya/mawa ...................... 1 1/2 cups grated (see notes)

Banana ............................. 2 mashed

Semolina/suji ..................... 4 tbsp

Nuts ................................ 1/2 cup

(a mix of chopped unsalted cashews, pistachios and raisins)

Milk ................................. 4 cups
Fennel seeds ...................... 1/4 tsp

Cardamom powder ............... 1/2 tsp

Sugar ............................... 1 tbsp

Pistachios .......................... 1 tbsp cut for garnishing

Ghee or oil for deep frying

For the sugar syrup:

Sugar ................................ 2 cups

Water ............................... 3 cups

Saffron few strands  (optional)

Method:

1. First make the syrup. Combine the sugar and water in a deep pan and bring it to a boil(if using saffron add it now) till it thickens to form a clear sticky syrup of one string consistency. This will take about 15 - 20 minutes.

2. Next make the batter. Sieve maida, mix in 3 cups of milk and blend till no lumps in a blender. Take out in a large bowl. Blend the bananas and add to the maida mixture. Now add khoya with 1 cup of milk and blend again and add to the maida batter.

3. In the maida batter add semolina, 1 tbsp of sugar, cardamom powder,fennel and nuts. Mix well. It should be of pouring consistency, not too thin or too thick.

4. Heat sufficient ghee or oil in a wide mouthed flat bottomed kadhai or pan. Pour a ladle full of batter (about 1/3 cup) to form a pancake and cook on low to medium heat. Fry on both sides till golden brown.

5. Take them out and dunk in sugar syrup, let it soak for a couple of minutes and take it out.

6. Serve warm, garnished with chopped pistachios. ENJOY!



Notes:
1. Here's a cool trick. If you do not have khoya handy, making it at home can be a little time consuming. A nice and quick way to make khoya is to use ricotta cheese. In a heavy bottom pan, on medium heat melt one tbsp ghee, add 15 oz pack of ricotta and cook while stirring till it thickens and starts to caramelize at the bottom, about 25 to 30 minutes. There you have it, your quick and easy (and relatively inexpensive) khoya :) It can be stored refrigerated for up to a week.
2. Some prefer to eat it with rabdi.If it suits your fancy you can see my rabdi recipe here. 

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