Instant Juicy Malpua - No Fail Recipe - Holi Special Malpua

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Rava (Semolina) (fine grade)
• 0.25 cup Milk Powder (full‑cream milk powder)
• 0.5 tsp Fennel Powder (ground saunf)
• 1 tsp Cardamom Powder (ground green cardamom)
• 1 cup Full Cream Milk (warm, adjust as needed for batter consistency)
• 3 tbsp Ghee (for frying; can substitute with clarified butter or neutral oil)
• 1 cup Sugar (granulated)
• 1 cup Water
• 5 strands Saffron Strands (a pinch, for aroma and color)
• few drops Saffron Food Color (optional, enhances golden hue)
• 2 tbsp Pistachios (chopped, for garnish)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, add the all‑purpose flour, rava, milk powder, fennel powder and cardamom powder. Mix well until evenly distributed.

   Time: PT5M

2. Make the Batter

   Gradually pour warm full‑cream milk into the dry mixture while whisking to form a smooth, pourable batter. Adjust the amount of milk so the batter is thick but flows easily.

   Time: PT5M

3. Rest the Batter

   Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest at room temperature for 1 hour.

   Time: PT1H

4. Prepare Sugar Syrup

   In a saucepan, combine sugar and water. Stir over medium heat until the sugar dissolves, then bring to a gentle boil until the syrup becomes slightly sticky (thread consistency is not required).

   Time: PT10M

5. Flavor the Syrup

   Add saffron strands, cardamom powder and a few drops of saffron food color to the hot syrup. Stir briefly to distribute the flavor and color.

   Time: PT1M

6. Whisk Rested Batter

   After the 1‑hour rest, give the batter a quick whisk to smooth it out. If it feels too thick, add a splash of warm milk to reach the original consistency.

   Time: PT3M

7. Fry the Malpua

   Heat ghee in a non‑stick skillet over medium heat. Drop a ladleful of batter into the pan, spreading slightly. Fry until the bottom turns golden brown and puffs up, then flip and fry the other side until golden.

   Time: PT15M

8. Drain Excess Ghee

   Using a slotted spoon or a clean kitchen paper, gently press each fried Malpua to remove excess ghee.

   Time: PT2M

9. Soak in Syrup

   Transfer the hot Malpua into the warm saffron‑cardamom syrup and let them soak for 2 minutes, allowing them to absorb the syrup fully.

   Time: PT2M

10. Garnish and Serve

    Remove the soaked Malpua onto a serving plate, drizzle any remaining syrup over them and garnish with chopped pistachios. Serve warm.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

45g

Fat

8g

Fiber

1g