Rajasthani Malpua

Malpuas are rich, soft  pancakes and are treasured in gujarati and rajasthani cuisines. The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured syrup.Traditionally they are served with creamy Rabdi.

Udaipur and Pushkar are famous for their scrumptious atte ka malpuas. Coarsely ground wheat flour is used in this recipe as it helps to make crisper malpuas. These malpuas are a special feature at festivities and are always prepared for Teej and Hariali amavas as a sacred offering to please the gods and goddesses.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Makes 20 malpuas.

Ingredients
 
 1 cup coarsely ground whole wheat flour (gehun ka atta)
 ½ cup sugar
 1 tablespoon fennel seeds (saunf)
 10 peppercorns, crushed (optional)
 ¼ cup curds, beaten
 ½ cup milk
 
Other ingredients
 
 ghee for deep frying(traditionally ghee is used,but you can also use any veg oil to fry) 
 
For the garnish
 
 2 teaspoons chopped pistachios 
 
Method
 1. Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes. 
 2. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep). 
 3. Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown. 
 4. Drain on absorbent paper. 
 5. Repeat steps 3 and 4 for the remaining batter. 
 6. Serve hot, garnished with pistachios. 
 
 Tips
 1.You will find coarsely ground wheat flour at some provision stores. 
2.You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for the above recipe.
3.The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured sugar syrup for more delicious and kid friendly version.