Instant Carrot Malpua recipe

Ingredients

• 2 medium Carrots (peeled and cut into small pieces)
• 2 cups Water (for boiling carrots)
• 0.5 cup Dry Milk Powder (adds richness to the batter)
• 1 cup Whole Milk (room temperature)
• 0.5 cup Semolina (Sooji) (fine grade)
• 0.5 cup All-Purpose Flour (sifted)
• 3 tablespoons Granulated Sugar (adjust to taste)
• 1 teaspoon Fennel Seeds (lightly toasted and ground)
• 0.5 teaspoon Cardamom Powder (freshly ground)
• 4 tablespoons Ghee (divided: 2 tbsp in batter, rest for frying)
• 0.5 teaspoon Baking Powder (fresh)
• 2 tablespoons Water (for batter) (adjust to smooth consistency)
• 1 cup Sugar Syrup (Chaashni) (1 cup sugar dissolved in 0.5 cup water, boiled to one‑string consistency)

Instructions

1. Prepare Carrots

   Peel the carrots and cut them into small uniform pieces.

   Time: PT5M

2. Boil Carrots

   Add the carrot pieces to a kadhai with 2 cups of water. Cover with a lid and cook on medium heat for about 10 minutes until very soft.

   Time: PT10M

   Temperature: Medium heat

3. Blend Carrot Puree

   Drain any excess water, then transfer the soft carrots to a blender. Add a splash of milk and blend until completely smooth.

   Time: PT5M

4. Make Batter Base

   In a mixing bowl combine 0.5 cup dry milk powder, 1 cup whole milk, the carrot puree, 0.5 cup semolina, 0.5 cup all‑purpose flour, 3 tbsp sugar, 1 tsp fennel seeds, 0.5 tsp cardamom powder, and 2 tbsp melted ghee. Whisk vigorously until smooth.

   Time: PT5M

5. Rest Batter

   Cover the bowl with a clean kitchen towel and let it sit at room temperature for 1 hour.

   Time: PT60M

6. Add Leavening

   Just before frying, stir in 0.5 tsp baking powder and 2 tbsp water. Mix quickly to incorporate.

   Time: PT2M

7. Prepare Sugar Syrup

   In a separate saucepan, combine 1 cup sugar and 0.5 cup water. Bring to a boil and simmer until the syrup reaches one‑string consistency (about 5‑6 minutes). Keep warm.

   Time: PT6M

   Temperature: Medium heat

8. Fry Malpua

   Heat a non‑stick frying pan over medium heat and melt 2‑3 tbsp ghee. Pour a ladleful of batter, spreading slightly to form a 3‑inch pancake. Cook until golden brown spots appear, then flip and cook the other side.

   Time: PT15M

   Temperature: Medium heat

9. Soak in Syrup

   Immediately transfer the hot malpua into the warm sugar syrup. Let them soak for 1‑2 minutes, then remove with a slotted spoon and place on a serving plate.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g