Recipe by roja khan
Pancakes Indian style! Malpuas are far too special to confine them to breakfast but after you've tried them you'll probably want them at every meal
- 2 cups water
- 3 cups sugar
- 1⁄2 teaspoon cardamom powder
- 500 g flour
- 1⁄2 teaspoon baking powder
- 250 g dry milk
- 2 tablespoons anise seed
- 3 tablespoons slivered almonds, and
- pistachios (to garnish)
- oil, to deep fry malpuas
Directions See How It's Made
- pan, mix 2 cups of water and 2 cups of sugar and boil. The syrup is ready when you get a single-thread consistency. The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your index finger.
- Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done.
- When the syrup is ready add the cardamom powder and mix well. Keep the syrup aside to use later.
- In a large mixing bowl, blend the dry milk, flour,funnel seed and baking powder together to form a smooth batter.
- While you are mixing the batter, heat enough oil in a deep frying pan to cook the malpuas.
- When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4" in diameter.
- Cook till golden brown. Remove from the oil and put directly into the sugar syrup.
- Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.and garnish with slivered nuts.