Allergens in Rajasthani Malpua: milk, gluten.
Ingredients
Quantities for 4.
- 150g Maida
- 100g, grated Khoyagives the chewy centre; at a pinch use 4 tbsp milk powder
- 320ml, full fat Milk
- 2 tbsp, fine Ravafor crisp lacy edgesoptional
- 300g, for the syrup Sugar
- 150ml, for the syrup Water
- 1.5 tsp, coarsely crushed Fennel Seedsthe flavour that makes it Rajasthani rather than generic
- 1/2 tsp, ground Cardamom
- 500ml, for frying Gheeghee, not oil. The flavour of the fat is most of the dish
- a pinch, in the syrup Saffronoptional
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rest the batter 45 minutes at room temperature. It hydrates the khoya and gives the malpua their chew.
- Make the syrup first and keep it warm on the lowest flame. Malpuas go into warm syrup straight from the pan.
- The batter should pour off a ladle in a steady ribbon. Thicker than a crepe batter, thinner than pancake batter.
Method
- Boil the sugar and water 5-6 minutes to a sticky syrup just short of one string, add the saffron and cardamom, and keep warm.A thick syrup will not soak in; too thin and the malpua go soggy. It should feel tacky between the fingers.
- Mash the grated khoya with 4 tbsp of the milk until lump-free.
- Whisk in the maida, rava and crushed fennel, then the rest of the milk, a little at a time, into a smooth pouring batter.
- Rest the batter 45 minutes, then check it. It should coat a spoon and drip in a ribbon. Loosen with milk if needed.
- Heat 2cm of ghee in a shallow kadhai over medium heat until a drop of batter sizzles immediately.
- Pour a small ladleful into the centre of the pan. Do not spread it. Let it settle into a 8cm disc with frilled edges.Spreading it tears the malpua. Let the ghee do the work.
- Fry 2 minutes, spooning hot ghee over the top, until the edges are deep gold and lacy, then flip and fry 1 minute more.
- Lift out, drain for a few seconds, and drop straight into the warm syrup. Soak 3-4 minutes, then lift onto a plate.Longer than 5 minutes and they turn to mush.
- Repeat with the rest of the batter, frying two at a time, and serve warm with rabri or on their own.
Storage
Best warm, within a few hours. Keeps 2 days refrigerated in a little syrup; warm through in a pan or a low oven. The microwave makes them rubbery.
Nutrition Low estimate
One serving of Rajasthani Malpua (266 g) is about 786 calories, or 296 calories per 100 g.
Medium protein: 14 g a serving, 7% of the calories
| Per serving266 g | Per 100 g | |
|---|---|---|
| Calories | 786 kcal | 296 kcal |
| Protein | 14.4 g | 5 g |
| Carbohydrate | 124.0 g | 47 g |
| of which sugars | 88.7 g | 33 g |
| Fibre | 2.2 g | 1 g |
| Fat | 27.1 g | 10 g |
| of which saturated | 16.4 g | 6 g |
| of which unsaturated | 9.0 g | 3 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.