Seero Malpuro|Two Malpua recipes| Low fat Recipe.
Author: Alka
Malpura is a sweet , shallow fried Indian style pancake, dunked in sugar syrup and generally relished with curd (yogurt) or Sooji halwa.
Ingredients
  • Maida or All purpose flour 250 gms
  • Baking powder, just a pinch
  • Milk around 650 ml (Boil around 500 ml of milk till reduced to almost half, set aside remaining 250 ml to adjust the consistency of batter)
  • Khoya/mawa 40-50 gms
  • Oil for shallow frying ( Prefer Ghee, for an authentic flavor)
  • Fennel seeds 1 tsp or more
  • Black pepper corns 4-5
  • Maida or All purpose flour 250 gms
  • Baking powder, just a pinch
  • Milk around 650 ml (Boil around 500 ml of milk till reduced to almost half, set aside remaining 250 ml to adjust the consistency of batter)
  • Khoya/mawa 40-50 gms
  • Oil for shallow frying ( Prefer Ghee, for an authentic flavor)
  • Fennel seeds 1 tsp or more
  • Black pepper corns 4-5
  • Sugar 500 gm
  • Water 1 and half cup or more (we need syrup of one string consistency)
  • Green cardamom 2-3
  • Saffron strands few (optional)
  • Unsalted pistachios to garnish
Method
  1. Sieve the maida with baking powder. Be very very cautious about adding just a pinch of baking powder. Anything more than that will burst your Malpuras while frying. Trust me, I went through this :-(.
  2. Boil approximately 500 ml of milk and simmer till reduced to half of its quantity.Gently mix khoya /mawa to this to make the mixture more creamy and thick. If mawa is unsweetened then add around 2 spoons of sugar to the mixture.
  3. Now take a deep mixing bowl, add maida and baking powder mixture, fennel seeds, pepper corns, and mix the warm or cooled (never hot) milk -mawa mixture and mix well to form a lump free batter. The batter should be of thick pouring consistency , so if needed keep on adding the reserved 150 ml of milk, adding very little at a time. The amount of milk required to achieve the perfect consistency varies from 75 ml to 200 ml, depending upon how thick your milk-mawa mixture is.So trust your instincts.
  4. In the meantime make sugar syrup by boiling sugar, cardamom and water .If adding saffron, soak it in warm milk for sometime and then add in sugar syrup anytime in between.
  5. Now in a flat bottomed fry pan or kadai, heat ghee/ oil or mixture of ghee and oil to shallow fry Malpuras.
  6. Carefully spread a ladle full of batter in ghee to make a small pancake. Fry on medium to low flame.Turn it gently and fry on other side till it is crisp brown from sides.
  7. Remove from oil and soak in sugar syrup (warm) for about 2 minutes or so and then drain on a colander .
  8. Repeat the procedure for the remaining batter. Depending upon the size of pan, you can fry 2 -3 pancakes in one single batch.
  9. Garnish with sliced unsalted pistachios and serve with either Rabri or curd or like seen in picture, with Sooji Halwa.
  10. Now let me share with you all some problems faced by me while making malpuas and some tips to make healthy ones.
  11. In hurry, I added hot, reduced milk to the flour, that left me with a lumpy batter. I tried to whisk a lot, to smooth-en the batter, but the stubborn lumps refused to disappear. I made the next blunder mistake... I tried to blend the batter, simply being forgetful about the presence of fennel seeds and pepper corns. The blended mixture was pasty, sticky (due to the hot milk), and bit bitter due to grounded pepper. Then despite of being careful, I added a tad bit more of baking powder. As a result the pancakes just kinda disintegrated into small pieces in hot oil. Darn, I never thought I could be that stupid in kitchen :-(
  12. Well, not willing to give up, I prepared a fresh batter, this time with mixture of wheat flour and Maida (simply because of lack of sufficient maida).
  13. I applied the process of mixing a cake batter while mixing the malpua batter. So I mixed flour and a pinch of baking powder and sieved it in a huge mixing bowl. I made a well in the center of flour and added some of the milk (yes, plain milk..not condense or reduced). Slowly, with a fork spoon, I mixed some batter in the milk that was in the ' well'. Slowly and gradually, kept pulling in some flour in the 'well' and adding some milk, mixing,incorporating more flour, adding milk, mixing...so on and so forth, till whole of the flour turned into a smooth batter. There wasn't a single lump..I swear !!!!. Then added fennel seeds and pepper corns.
  14. Remember to always shallow fry malpuras in a flat bottomed pan or kadai. Though shallow fried, these tend to absorb lots of oil, hence I first drained these on a kitchen towel and then added in the warm syrup. For trial, I tried to cook these as normal pancakes, with just few drops of oil on a nonstick pan and the results were not bad. Since cooked in less oil and that too on a nonstick pan, the malpuras were not as crispy and heavenly as the fried ones, but taste wise it was not bad at all.
  15. So now I know, that even though there was no reduced milk and khoya/mawa in the malpuras, but still these tasted good enough to be labelled as a festival food.
  16. These malpuras were served with sooji halwa.You can find its recipe here
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2011/03/seero-malpurotwo-malpua-recipes-low-fat-recipe/