सिर्फ आटा चीनी और दूध का मालपुआ

Ingredients

• 1 cup All-Purpose Wheat Flour (sifted)
• 2 tablespoons Semolina (Sooji) (fine grade)
• 0.5 cup Powdered Sugar (also called icing sugar; dissolves easily)
• 0.5 teaspoon Cardamom Powder (freshly ground for best aroma)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 1 cup Milk (whole or 2% works best)
• 2 tablespoons Water (for batter) (adjust to a smooth, pourable consistency)
• 1 cup Granulated Sugar (for syrup) (white granulated)
• 1 cup Water (for syrup)
• a pinch Saffron Threads (optional, for aroma and color)
• a few drops Food‑Grade Orange/Yellow Coloring (optional, for bright syrup color)
• 2 cups Vegetable Oil (for frying) (neutral oil; can substitute with ghee for richer flavor)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the wheat flour, fine semolina, powdered sugar, and ground cardamom. Add the softened butter pieces and rub them into the dry mixture until it resembles a coarse crumb.

   Time: PT5M

2. Add Liquids and Form Batter

   Pour in the milk and the 2 tablespoons of water. Stir gently to form a smooth, pourable batter without lumps. The batter should be slightly thicker than pancake batter.

   Time: PT5M

3. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes. This allows the semolina to absorb moisture and the gluten to relax, giving a soft malpua.

   Time: PT30M

4. Prepare Sugar Syrup

   In a saucepan, combine 1 cup granulated sugar with 1 cup water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Simmer for 3 minutes (thin syrup). Add a pinch of saffron and a few drops of orange/yellow food coloring, then remove from heat.

   Time: PT8M

   Temperature: Medium heat

5. Heat Oil for Frying

   Pour vegetable oil into a kadhai (deep pan) to a depth of about 1 inch. Heat over medium‑high heat until a small drop of batter sizzles and rises to the surface with bubbles.

   Time: PT3M

   Temperature: Medium‑high heat

6. Fry the Malpua

   Drop a ladleful of batter into the hot oil, letting it spread naturally. Fry until the edges turn golden‑brown and the malpua rises to the surface (about 1–2 minutes per side). Flip once and fry the other side briefly. Remove with a slotted spoon and place on paper towels.

   Time: PT10M

   Temperature: Medium‑high heat

7. Soak in Syrup

   Transfer the fried malpua into the warm syrup, ensuring each piece is fully submerged. Let them soak for 15 minutes so they absorb the syrup and become soft and juicy.

   Time: PT15M

   Temperature: Warm (syrup should stay hot but not boiling)

8. Serve

   Remove the malpua from the syrup, let excess drip off, and arrange on a serving platter. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Wheat Flour: Whole wheat flour (will be denser), All‑purpose flour
• Instead of Semolina (Sooji): Cornstarch (for texture), Rice flour
• Instead of Powdered Sugar: Granulated sugar (blend into batter), Honey (will change flavor)
• Instead of Cardamom Powder: Ground cardamom, A pinch of nutmeg
• Instead of Unsalted Butter: Ghee (adds richer flavor), Margarine
• Instead of Milk: Almond milk (will change texture), Water mixed with a splash of milk
• Instead of Water (for batter): Milk (makes batter richer), Buttermilk (adds tang)
• Instead of Granulated Sugar (for syrup): Powdered sugar (same amount), Jaggery (will darken color and flavor)
• Instead of Water (for syrup): Milk (creates a richer syrup), Rose water (add after cooking)
• Instead of Saffron Threads: Turmeric (for color only), Food‑grade orange color
• Instead of Food‑Grade Orange/Yellow Coloring: Turmeric powder (tiny amount), Natural beet juice
• Instead of Vegetable Oil (for frying): Ghee, Sunflower oil

Equipment Needed

• Mixing Bowl
• Whisk or Spoon
• Measuring Cups and Spoons
• Kadhai or Deep Frying Pan
• Saucepan (for syrup)
• Slotted Spoon or Spider Strainer
• Plate Lined with Paper Towels
• Small Bowl (for soaking) (optional)

Critical Steps — Do Not Skip

• Resting the batter for at least 30 minutes
• Testing oil temperature before frying
• Soaking fried malpua in warm syrup for 15 minutes

Chef Tips from the Video

• Use fine semolina for a smoother texture; you can grind it briefly in a blender.
• Adding a pinch of baking soda to the batter (optional) makes the malpua puffier.
• For extra fragrance, add a few drops of rose water to the syrup after removing it from heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat gently before serving.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; lasts up to 1 month. Thaw and re‑soak in warm syrup before serving.

Room temperature: Best consumed the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead; keep it covered in the refrigerator.
• Sugar syrup can be made a day earlier and reheated gently before soaking.

Frequently Asked Questions