These are soft and spongy pancakes dipped in sugar syrup and served hot or chilled with fresh cream or condensed milk.
By Sanjeeta Kk
Here is a basic recipe for a traditional and very popular Rajasthani dessert called Malpua with Cottage cheese or Paneer.
- 220 gm Condensed milk
- 100 gm semolina
- 50 gm whole wheat flour
- 50 gm cottage cheese
- 1 cup warm water or more
- 1 tsp. crushed Fennel seeds
- Salt a pinch
- A pinch Baking powder
- Almonds and Pistachios to garnish
- Oil to shallow fry
- 2 cups Sugar
- 3 cups Water
- Few strands of Saffron
- Soak semolina in 1 cup of warm water for 10 minutes in a large bowl. Make fresh cottage cheese and crumble it loosely.
- Add condensed milk, wheat flour, cottage cheese (paneer), salt, crushed fennel seeds and baking powder to soaked semolina mixture. Mix well to make a batter of flowing consistency. Add extra water if you feel that the batter is too thick.
- Bring 3 cups of water to boil in a large pan and add 2 cups of sugar in it and let the sugar melt. Take off the flame and add saffron strands in it.
- Heat a griddle and smear a little oil or butter on it. Pour a ladle of Malpua batter to make small pancake shape. Drizzle a teaspoon of oil around it and let it cook for 1-2 minutes till it becomes golden brown in colour. Flip to other side and repeat the same process. Make all Malpuas the same way and arrange them in a large plate. Pour the sugar syrup over the Malpuas.
- To serve the dessert, take out the Malpua from the sugar syrup and place it on a small serving plate. Garnish it with crushed almonds and pistachios and serve it with fresh cream or condensed milk.