‘Khirer Malpua’ or ‘Mawa Malpua’ is a traditional north Indian sweet, of soft, fluffy and yet crisp pancakes coated with sugar syrup and served with ‘rabri’ or thickened sweetened milk. On the occasion of Janmastami made this ‘Khirer Malpua’, so thought of sharing this ‘Khirer/Mawa Malpua’ recipe. Plus I also had some requests to share the recipe of fluffy ‘Khirer/Mawa Malpuas’ after I posted ‘Gurer Malpua’ some days back on the occasion of Rath Yatra.
So this recipe is indeed a fluffy version of ‘malpua’. The inner texture is fluffy and the outside edges are crisp. I have stayed true to the way this recipe is traditionally made except for the deep frying in ghee and allowing the batter to ferment for some time. So this is an instant version. Well no so instant too as I did keep the batter to rest for some minutes. Ghee is traditionally used for frying malpuas and they are also deep fried. I did use ghee mixed with oil for frying but shallow fried them instead of deep frying.
Malpuas have to be served hot or warm. If you serve them at room temperature or chill them, then the malpuas become chewy. But if you like chewy texture, you can serve them chilled. Serving malpua with khoya/mawa is optional. You can just serve these pancakes coated with the sugar syrup.
This famous Rajasthani dessert enjoyed all over North and East India. It is basically a fried pancake dunked in sugar syrup. The recipe is very simple. Just mix the batter, pour it in hot ghee/oil and dip in sugar syrup. That’s all you have to do to make this wonderful sweet at home. I am happy to share this recipe with you.
For Sugar Syrup:
- Measure the milk and warm it. No need to boil the milk, just warm it.
- In a bowl take warm milk and add mawa. Stir and keep it for 5 minutes
- In the same mixing bowl slowly mix in the maida. Do not add all at a time, else the mixture will become lumpy.
- Add 1 tsp of oil and crushed fennel seeds. Mix very well. Malpua mixture is ready make malpau. Keep aside for 30 -45 minutes.
- In the meantime make the syrup. Add measured amount of sugar and water in a pan and let it boil. As the sugar dissolves completely, lower the heat to medium and boil for 5-6 minutes. The syrup should not be very thick. Add cardamoms and saffron to flavor the syrup.
- Heat ghee/oil in a pan that is broad from the mouth and less deep. Now pour 1 ladle spoon malpua mixture into the ghee/oil in a round shape and deep fry till nicely brown. Keep the heat to medium-low. Take out on plate. Dip it in the syrup.
- Serve warm or in room temperature with some more grated mawa/khoya.