Malpua, a beloved North Indian breakfast snack, holds a special place in the hearts of many during Navaratri festivities. These delectable, sugar syrup-soaked pancakes are not only a festive delight but also a comforting accompaniment to your evening tea at home. Let’s delve into how you can prepare these pancakes.
**Ingredients:**
– 1 cup all-purpose flour
– ½ cup semolina
– ½ tsp fennel seeds
– 5 cardamom pods
– 2 tbsp milk powder
– 1 ½ cups milk
– 2 tbsp sugar
– 4 tbsp ghee
**For the sugar syrup:**
– 1 cup sugar
– ¾ cup water
– 5 crushed cardamom
– ¼ tsp saffron
**Preparation:**
1. Begin by grinding the all-purpose flour with fennel seeds and cardamom in a mixer jar.
2. Into this mixture, add semolina, sugar, and milk powder. Mix the ingredients thoroughly.
3. Gradually add milk and continue to mix until you achieve a batter that’s neither too thin nor too thick.
4. Set this batter aside for at least two hours. If it thickens during this time, you can adjust the consistency by adding more milk.
5. In a separate pan, prepare the sugar syrup by boiling sugar, water, crushed cardamom, and saffron. Turn off the flame just before the syrup reaches a one-string consistency.
6. Heat ghee in another pan or vessel.
7. Pour a ladle full of the prepared batter into the ghee. Flip the pancake when one side becomes golden brown.
8. Once the pancake is cooked on both sides, transfer it into the sugar syrup and let it soak for about a minute.
9. Garnish the malpua with chopped cashews, and remember, the sugar syrup should be warm when you immerse the malpua in it.
As they say, “Malpua, a delightful blend of tradition and flavor, perfect for every occasion!” Enjoy these sweet treats with your loved ones.
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