Mawa Malpua is a delicious traditional Rajasthani sweet of saffron flavoured fried pan cakes dunked in sugar syrup and served warm along with kesar lachcha rabdi ( saffron flavoured thickened milk).I have mentioned earlier in one of my post, I am not a sweet ( mithai fan) at all. But, there are few traditional indian sweets I immediately fell head over heels as soon as they are in front of me. They are Gulab Jamun, Jalebi, Moong Dal Halwa and this iresistible Mawa malpua with rabdi. Crisp edged Mawa malpua loaded with saffron syrup and dressed up with Kesar Rabdi…ufff, sinful!! Any time of the day or night I can hog on this sweet. SO finally, am sharing here with you all the best Mawa Malpuas this celebration season. Do get your hands on this…sure, you all will love it. Let’s go through how I did it…..
For Mawa Malpua:-
1&1/2 cup, maida (all-purpose flour) (Not heaped, it should be loosened levelled cup measure)
2&1/2 cup, milk
2 tablespoon, yogurt, whisked well
100 gms, khowa/mawa, grated
3/4 teaspoon, fennel seeds, coarsely crushed
3/4 teaspoon, cardamom powder
3 teaspoon, sugar
A pinch of saffron strands ( crushed)
Pinch of Soda
For shallow Frying:
4-5 tablespoon of ghee
1 cup sugar
1/2 cup water
1/2 teaspoon saffron strands
Slivered almonds and pistachios for garnish
In a large bowl, combine all the ingredients together mentioned for mawa malpua.
Whisk very well to form lump free batter
Cover and keep the batter aside for an hour
In another pan, add all the ingredients mentioned for sugar syrup and bring it to boil. Simmer on low heat for 10 minutes. Cover and keep it aside.
Heat ghee in a shallow pan. When ghee is hot, reduce the flame to low. Pour 1 tablespoon ( or more of making big malpuas) of a batter in medium hot ghee and fry from both sides until golden brown and crisp from the edges.
Repeat the same for all the batter
Dip the fried malpuas in warm sugar syrup for a minute or 2
Place on serving dish , top with Kesar Lachcha Rabdi and serve warm
If the batter is too thick you may add little more milk/water such that it reaches thick pouring cream consistency.Do not add too much milk at a time, start with 1-2 tablespoon of milk
In case if Khowa/mawa is not available with you, you may boil, simmer and reduce 1 litre of full cream milk to dry thickened milk. Cool the dry thickened milk and proceed with the rest