Malpua | Instant Malpua Recipe
Soft-Juicy-Fluffy Pancakes dipped in chashni and served with Rabri – That’s authentic Rajasthani Malpua for you. It’s Yum and Finger-licking good. Try these Malpuas this Diwali and serve it to your guests. Happy Cooking! ❤️
Servings Prep Time
8-10malpuas 30minutes
Cook Time
10minutes
Servings Prep Time
8-10malpuas 30minutes
Cook Time
10minutes
Ingredients
For Chashni
Instructions
  1. In a kadhai, take milk and let it cook on low flame till it gets reduced to 3/4th quantity. Keep stirring the milk at low flame. We want the milk to get thick and boiled up nicely. Once it gets reduced to almost 3/4th of the original quantity, keep it aside and let it cool down.
  2. Once cool down you will see milk has become more of like rabri.
  3. Next is to mix maida and water and stir it properly so that it gets mixed to the mixture. Whisk it well so that no lumps are there. You can use a hand blender too. We want a thin and not very thick mixture.
  4. Let this mixture rest for about 30 mins.
  5. Meanwhile, prepare Chashni by mixing sugar and water in a pan. We want a thin consistency chashni and it should be of “ek taar” consistency. Add saffron strands to the chashni and let it rest.
  6. Take a flat bottom pan, the idea of making Malpua is to make it in a flat bottom pan.
  7. Heat Ghee in this pan and keep it on low flame. Ghee should be filled till half of the pan.
  8. Before pouring the maida-milk mixture, whisk it again so that there are no lumps and check if it’s thin and not very thick. It should be of dosa like consistency.
  9. Pour this maida mixture using a spoon and pour it from a lower height at the ghee.
  10. Let it take shape of a Malpua and cook it on a low flame. You will see it will take round shape and will start cooking.
  11. Turn the malpua and cook from both sides.
  12. Once cooked, take out the Malpua and place it between two big spoons so that excess ghee is removed.
  13. Place these malpuas in lukewarm chashni {chashni should be kunkuni or lukewarm in temperature} and toss it for about a minute.
  14. Let the chashni coat the malpuas properly.
  15. Take them out and garnish it with pistachios, almonds and fresh rose petals.
  16. Malpuas are ready to serve.
Recipe Notes

Important Notes :

  • Malpua mixture should be thin in consistency and not thick if you want to make thin malpuas.
  • When you are dipping the malpuas in Chashni, the chashni should be lukewarm and thin in texture and consistency.
  • Pour the Malpua mixture from a spoon and from a lower height.
  • Always take a flat bottomed pan when making malpua.

 

 

Happy Cooking! Wishing you a very Happy Diwali

Love

Divya