Malpua With Rose And Saffron Syrup Recipe
A vegetarian North Indian Recipes recipe with milk, sooji (semolina/ rava), all purpose flour (maida). Ready in 2h 10m, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
26 steps- 1
To begin with Malpua With Rose And Saffron Syrup, pour the milk into a saucepan and let it boil
milk(1 cup)saffron strands(8)rose essence(1 teaspoon) - 2
Switch off the heat when it reaches the boiling point
- 3
Add semolina/suji to the milk and mix well
milk(1 cup) - 4
Let it stand for 15-20 min and again mix it properly
- 5
Add flour, sugar and mawa, mix well
all purpose flour (maida)(1/2 cup)tablespoons sugar(2)sugar(2 cup) - 6
Grate the mawa/khoya before adding to the mixture
khoya (mawa)(1/3 cup) - 7
Add crushed fennel seeds, cardamom seeds and raisins and mix it gently
fennel seeds (saunf) - crushed(1/2 teaspoon)cardamom (elaichi) pods/seeds - crushed(1/4 teaspoon)raisins(1/4 cup)cardamom (elaichi) pods/seeds(5) - 8
Cover the mixture and let it stand for at least an hour
- 9
The next step is to make the syrup
- 10
Add measured amount of sugar and water in a saucepan and let it boil
tablespoons sugar(2)sugar(2 cup)-3/4 water(1 cup) - 11
As the sugar dissolves completely, lower the heat to medium
tablespoons sugar(2)sugar(2 cup) - 12
Add cardamoms, saffron and rose to flavour the syrup
cardamom (elaichi) pods/seeds - crushed(1/4 teaspoon)cardamom (elaichi) pods/seeds(5)saffron strands(8)rose essence(1 teaspoon) - 13
Keep the syrup hot
- 14
Now to make the pancakes/malpuas, heat sufficient oil in a deep fry pan for frying
sunflower oil - to deep fry - 15
As the oil is heating up, beat the batter really well
- 16
Add baking powder to the batter just before frying
baking powder(1/4 teaspoon) - 17
Once the oil is hot, reduce it to the lowest point
- 18
Next, take a ladle full of batter, pour it gently into the oil and do not touch
- 19
Once it starts to get golden brown, turn it over and let it fry on the other side as well
- 20
Deep fry till nicely brown
sunflower oil - to deep fry - 21
The edges should start to get crispy but the centre still be a little soft
- 22
Drain the pancakes on tissues
- 23
Dip it in the hot rose and saffron syrup
saffron strands(8)rose essence(1 teaspoon) - 24
To serve the malpuas, remove the pancakes/malpuas from the syrup, transfer them to individual plates, pour a bit of syrup on top and garnish it with almonds and pistachios
pistachios - or almonds to garnish - 25
Serve with cold rabri on the side
rabri - thick clotted cream - 26
Serve Malpua With Rose And Saffron Syrup as a dessert after your meal or you can also serve it to your guest with some spicy snack like Matar Samosa or Moong Dal Mini Samosas
saffron strands(8)rose essence(1 teaspoon)
Rate this recipe
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Malpua With Rose And Saffron Syrup Recipe
A vegetarian North Indian Recipes recipe with milk, sooji (semolina/ rava), all purpose flour (maida). Ready in 2h 10m, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
26 steps- 1
To begin with Malpua With Rose And Saffron Syrup, pour the milk into a saucepan and let it boil
milk(1 cup)saffron strands(8)rose essence(1 teaspoon) - 2
Switch off the heat when it reaches the boiling point
- 3
Add semolina/suji to the milk and mix well
milk(1 cup) - 4
Let it stand for 15-20 min and again mix it properly
- 5
Add flour, sugar and mawa, mix well
all purpose flour (maida)(1/2 cup)tablespoons sugar(2)sugar(2 cup) - 6
Grate the mawa/khoya before adding to the mixture
khoya (mawa)(1/3 cup) - 7
Add crushed fennel seeds, cardamom seeds and raisins and mix it gently
fennel seeds (saunf) - crushed(1/2 teaspoon)cardamom (elaichi) pods/seeds - crushed(1/4 teaspoon)raisins(1/4 cup)cardamom (elaichi) pods/seeds(5) - 8
Cover the mixture and let it stand for at least an hour
- 9
The next step is to make the syrup
- 10
Add measured amount of sugar and water in a saucepan and let it boil
tablespoons sugar(2)sugar(2 cup)-3/4 water(1 cup) - 11
As the sugar dissolves completely, lower the heat to medium
tablespoons sugar(2)sugar(2 cup) - 12
Add cardamoms, saffron and rose to flavour the syrup
cardamom (elaichi) pods/seeds - crushed(1/4 teaspoon)cardamom (elaichi) pods/seeds(5)saffron strands(8)rose essence(1 teaspoon) - 13
Keep the syrup hot
- 14
Now to make the pancakes/malpuas, heat sufficient oil in a deep fry pan for frying
sunflower oil - to deep fry - 15
As the oil is heating up, beat the batter really well
- 16
Add baking powder to the batter just before frying
baking powder(1/4 teaspoon) - 17
Once the oil is hot, reduce it to the lowest point
- 18
Next, take a ladle full of batter, pour it gently into the oil and do not touch
- 19
Once it starts to get golden brown, turn it over and let it fry on the other side as well
- 20
Deep fry till nicely brown
sunflower oil - to deep fry - 21
The edges should start to get crispy but the centre still be a little soft
- 22
Drain the pancakes on tissues
- 23
Dip it in the hot rose and saffron syrup
saffron strands(8)rose essence(1 teaspoon) - 24
To serve the malpuas, remove the pancakes/malpuas from the syrup, transfer them to individual plates, pour a bit of syrup on top and garnish it with almonds and pistachios
pistachios - or almonds to garnish - 25
Serve with cold rabri on the side
rabri - thick clotted cream - 26
Serve Malpua With Rose And Saffron Syrup as a dessert after your meal or you can also serve it to your guest with some spicy snack like Matar Samosa or Moong Dal Mini Samosas
saffron strands(8)rose essence(1 teaspoon)
Rate this recipe
