Name: Shahi Malpua recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: 1/4 cup rice flour; 1/2 cup jowar flour; 1/2 cup milk powder; 1/2 cup grated milk pedas / khoya; 2 tbsps. fresh grated coconut; 1 tbsp. brown sugar for the malpua batter; 1/2 tsp. fennel seeds; pinch of crushed pepper; milk as required for the batter; 1/2 cup evaporated milk; suagr to taste for the rabdi; ghee for shallow frying; 3/4 cup brown sugar for the syrup; 2-3 pinches of cardamom powder; 4-5 cardamoms; 1 tsp. chopped nuts

ABOUT Shahi Malpua RECIPE

Shahi Malpuas are delicious sweet Pancakes, very popular in West Bengal and other Northern regions. There are many versions to this recipe where the ingredients differ from one region to the other. This is my family recipe that I am sharing. In this recipe, I shallow fried them for a healthier option. They are then dipped in sugar syrup and topped with chopped nuts on a bed of rabdi (thickened milk). The rabri can also be drizzled over it while serving.

Ingredients Serving: 3

1/4 cup rice flour
1/2 cup jowar flour
1/2 cup milk powder
1/2 cup grated milk pedas / khoya
2 tbsps. fresh grated coconut
1 tbsp. brown sugar for the malpua batter
1/2 tsp. fennel seeds
pinch of crushed pepper
milk as required for the batter
1/2 cup evaporated milk
suagr to taste for the rabdi
ghee for shallow frying
3/4 cup brown sugar for the syrup
2-3 pinches of cardamom powder
4-5 cardamoms
1 tsp. chopped nuts

Instructions

Batter - In a bowl, mix together rice flour, jowar flour, milk powder, khoya, coconut, tbsp. sugar, 1 pinch of cardamom powder, fennel seeds, pepper powder and required quantity of milk and prepare a batter. Leave aside for 30 minutes.
Sugar Syrup - In a pan heat together 3/4 sugar, 3/4 cup water and remaining cardamom powder. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.
Instant Rabdi - Mix together evaporated milk and sugar to taste. Keep aside.
To prepared Malpuas, adjust milk and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.
Pour a small ladleful of the batter and cook on both sides till light golden in colour. Make in batches of two or three.
Immediately soak in the sugar syrup for few seconds till it is well coated. Place on a serving dish and top it up with the instant rabdi and chopped nuts. Refrigerate if preferred and enjoy them hot or cold.

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