How to Make Malpua for Diwali
Malpua is an Indian dish similar to a pancake with syrup. It is traditional fare for Diwali, also known as Deepavali, the Hindu festival of lights. Deepavali celebrates the triumph of good over evil and Man's hope for the future. It is celebrated with the lighting of lamps as well as the setting off of fireworks. And it is also celebrated with foods such as malpua. Does this Spark an idea?
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Things You'll Need
- Medium sized mixing bowl
- Raised wire rack
- Smaller mixing bowl
- Ghee, for frying
- 1/2 tsp saffron
- Spoon
- Spatula
- Frying pan
- 2 1/2 cups sweetened, condensed milk
- 2 cups water
- 2 cups sugar
Instructions
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Make a Simple and Delicious Malpua for Diwali
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1
Combine flour, sweetened condensed milk and 2 tbsps. of the sugar in the mixing bowl.
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2
Mix well until the batter is of a pouring consistency. Add regular milk if necessary to thin the batter.
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3
Let stand at room temperature for 2 or 3 hours.
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4
In smaller mixing bowl, combine water and remaining sugar. Stir until they form a thick, stringy syrup.
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5
Add saffron to the mixture. Mix well.
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6
Heat ghee in frying pan.
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7
Pour small amount of batter into the pan. Pour hot ghee over it and let stand for a few moments.
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8
Flip the malpua pancake over. Let stand another few moments and remove from pan.
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9
Place the malpua pancake on a raised wire rack for a minute or so, to drain.
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10
Immerse malpua pancake in sugar syrup. Remove and put on a plate. Serve hot.
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11
Repeat with remaining batter and sugar syrup.
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1
Tips & Warnings
You can make your own sweetened condensed milk by adding sugar, boiling it for 1 hour or so and stirring constantly until it is reduced and thick. Use about 5 cups of milk for this, as it will reduce to about half of its original volume.
Saffron is used to add a red color to the sugar syrup.
Ghee is a form of clarified butter, separated into milk solids and butter fat. It can be made by melting butter and boiling it for 10 to 12 minutes, stirring frequently, until brown milk solids can be found at the bottom of the pan.
Only use real butter when making ghee. Do not use margarine, vegetable oil spread, or any other, similar butter substitutes.
When frying malpua in hot ghee, it will brown quickly on either side. Make sure you don't let it burn.
