MALPUA. Shallow fried. Easy and tasty sweet Recipe.
Mix 1 cup All-purpose flour, 1/2 cup of Semolina, 1/4 cup Desiccated coconut, 1/4 cup powdered sugar, 2 tablespoons of finely chopped cashews, and 1 teaspoon of fennel seeds together into a bowl. Now add 1/2 a cup of milk gradually into it and mix. Milk should be at room temperature. Also add water 1 and 1/4 cup into it and mix to prepare a batter, Beat the mixture using a hand beater for 5 minutes for making it light and fluffy. Cover and keep the mixture aside 30 minutes. Uncover and give it a nice mix. Thick and easy pouring consistency mixture is ready to be fried. Heat 2 tablespoons of ghee into a frying pan. Gently pour the batter using a spatula. Do not press or spread the batter. Just pour a small amount like you do when preparing the pancakes. Small to medium sized pua or puree should be great. Open cook few minutes, flip and turn to the other side. Cover and cook both the sides until slightly golden brown in color and gets slightly puffy. Cooked well inside. Cooking little longer also gives crisp corners to the pua/poori and tastes delicious. Shallow frying both sides might take a little while but it could be fried well in very less oil or ghee instead deep frying these. To prepare the sugar syrup for the Malpua, simply take 1 cup of water and 1/2 a cup of sugar and mix. Bring the mixture to a boil. Once starts to boil, just continue boiling for 2 minutes and turn off the flame. Thin sugar syrup works great as it soaks a little better into the malpua :)
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Semolina (Sooji)
- 1/4 cup Desiccated coconut
- 1 teaspoon Fennel seeds (sauf)
- 1/4 cup Powdered sugar
- 1/2 cup Milk
- 2 tablespoons Cashews (chopped)
- 2 tablespoons Ghee (Clarified butter) for each batch of frying
For preparing sugar syrup ~
- 1 cup sugar
- 1/2 cup Water