Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup milk powder
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1/2 tsp fennel seeds
- 1/2 tsp baking powder
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, milk powder, sugar, cardamom powder, fennel seeds, and baking powder. Mix well.
2. Gradually add water and whisk until the batter is smooth and lump-free.
3. Add chopped nuts to the batter and mix well.
4. Heat oil in a non-stick pan over medium heat.
5. Using a ladle, pour the batter into the hot oil to form small pancakes.
6. Fry until golden brown on both sides, flipping occasionally with a slotted spoon.
7. Remove the malpuas from the pan and place them on a paper towel to remove excess oil.
8. Serve hot with a drizzle of honey or syrup.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 malpuas
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 5mg
Sodium: 20mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- Milk powder can be substituted with condensed milk or evaporated milk.
- Semolina can be substituted with rice flour or cornmeal.
- Fennel seeds can be substituted with cardamom seeds or cinnamon.
Variations:
- Add mashed bananas or grated apples to the batter for a fruity twist.
- Replace nuts with raisins or chopped dates for a sweeter flavor.
- Add a pinch of saffron to the batter for a fragrant aroma.
Tips and tricks:
- Make sure the oil is hot enough before frying the malpuas to ensure they cook evenly.
- Use a non-stick pan to prevent the malpuas from sticking.
- You can make the batter ahead of time and store it in the refrigerator for up to 24 hours.
Storage instructions:
Store leftover malpuas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat malpuas in a microwave or oven until warm.
Presentation ideas:
Serve malpuas on a plate with a drizzle of honey or syrup and a sprinkle of chopped nuts.
Garnishes:
Garnish with chopped nuts, fresh fruit, or whipped cream.
Pairings:
Serve malpuas with a cup of hot chai or coffee.
Suggested side dishes:
Serve malpuas with a side of yogurt or fresh fruit salad.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the malpuas are too oily, place them on a paper towel to remove excess oil.
Food safety advice:
- Make sure the oil is not too hot to prevent burns.
- Use a slotted spoon to remove the malpuas from the hot oil to prevent splatters.
Food history:
Malpua is a traditional Indian dessert that originated in Rajasthan. It is typically made during festivals and special occasions.
Flavor profiles:
Malpua with nuts is a sweet and nutty dessert with hints of cardamom and fennel.
Serving suggestions:
Serve malpuas as a dessert or a sweet snack.
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Region: Indian