Name: Mawa malpua recipe by Farrukh Shadab at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: For Mawa Malpua:-; 1&1/2 cup, maida (all-purpose flour); 2&1/2 cup, milk; 2 tablespoon, yogurt, whisked well; 100 gms, khowa/mawa, grated; 3/4 teaspoon, fennel seeds, coarsely crushed; 3/4 teaspoon, cardamom powder; 3 teaspoon, sugar; A pinch of saffron strands ( crushed); Pinch of Soda; For shallow Frying:; 4-5 tablespoon of ghee; For Syrup:; 1 cup sugar; 1/2 cup water; saffron strands; 1/2 teaspoon saffron strands; Slivered almonds; pistachios for garnish

ABOUT Mawa malpua RECIPE

Mawa Malpua is a delicious traditional Rajasthani sweet of saffron flavoured fried pan cakes dunked in sugar syrup and served warm along with kesar lachcha rabdi ( saffron flavoured thickened milk).I have mentioned earlier in one of my post, I am not a sweet ( mithai fan) at all. But, there are few traditional indian sweets I immediately fell head over heels as soon as they are in front of me. They are Gulab Jamun, Jalebi, Moong Dal Halwa and this iresistible Mawa malpua with rabdi. Crisp edged Mawa malpua loaded with saffron syrup and dressed up with Kesar Rabdi…ufff, sinful!! Any time of the day or night I can hog on this sweet.

Ingredients Serving: 6

For Mawa Malpua:-
1&1/2 cup, maida (all-purpose flour)
2&1/2 cup, milk
2 tablespoon, yogurt, whisked well
100 gms, khowa/mawa, grated
3/4 teaspoon, fennel seeds, coarsely crushed
3/4 teaspoon, cardamom powder
3 teaspoon, sugar
A pinch of saffron strands ( crushed)
Pinch of Soda
For shallow Frying:
4-5 tablespoon of ghee
For Syrup:
1 cup sugar
1/2 cup water
saffron strands
1/2 teaspoon saffron strands
Slivered almonds
pistachios for garnish

Instructions

In a large bowl, combine all the ingredients together mentioned for mawa malpua. Whisk very well to form lump free batter
Cover and keep the batter aside for an hour
In another pan, add all the ingredients mentioned for sugar syrup and bring it to boil. Simmer on low heat for 10 minutes. Cover and keep it aside.
Heat ghee in a shallow pan. When ghee is hot, reduce the flame to low. Pour 1 tablespoon ( or more of making big malpuas) of a batter in medium hot ghee and fry from both sides until golden brown and crisp from the edges.
Repeat the same for all the batter. Dip the fried malpuas in warm sugar syrup for a minute or 2.
Place on serving dish , top with Kesar Lachcha Rabdi and serve warm.

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