A traditional saunf flavoured North Indian sweet - fluffy, soft and yet crisp. Malpuas
are soaked in a sugary syrup, so tempting and delicious it’ll be savoured in minutes!
Serves: 6-8 persons (32 Malpuas)
Cooking time: 45 min
Ingredients
- Khova - 250g
- Maida - 100 g
- Saunf (Indian fennel seeds) – 1tsp
- Milk - 250 ml
- Cooking soda - Half a pinch
- Aashirvaad Svasti Pure Cow Ghee for frying - 500 g
- Sugar - 750 g
- Water - 1 litre
- Saffron - 1 gram
Preparation
- Heat milk in a pan and add the grated khova to it.
- Now add maida, cooking soda and saunf. Whisk the mixture to make a smooth batter.
- For the sugar syrup, combine sugar and water and allow it to boil till it forms
a one string consistency. Add a few strings of saffron to it and keep aside.
- In a flat bottom pan add Aashirvaad Svasti Ghee for frying. The ghee should have
half an inch depth in the pan.
- Heat the ghee on low heat, one should be able to dip one’s finger in it comfortably.
- Drop one table spoon batter in the ghee, shaped like a disk. Drop enough malpuas
in the ghee to comfortably cover the pan. Raise the temperature a little as they
rise up to the surface.
- Fry them for 12-15 minutes each till golden-brown.
- Using a strainer, lift the fried malpuas from the ghee and put them straight in
to the warm sugar syrup.
- Let the malpuas soak in the syrup for about half an hour.
- You can now serve the delicious malpuas for dessert.