Holi is round the corner and this year it will be different. With Corona cases spiking high again, there is no going out, no meeting friends and absolutely no grand celebration. Does that mean we won’t celebrate Holi this time? Ofcourse we will, but inside our houses and taking all the precautions. The festival of colours brings positivity and there is no way we should deprive ourselves from feeling colourful and positive in this tough time. Apart from colours, Holi is always associated with good food and drinks. This Holi, we need good food like never before as this is the only thing that can keep up going… Eat, drink, play with colours, but make sure to be safe, hygienic and responsible.
Holi is incomplete without Thandai. Well, I have my Thandai Masala ready and can prepare the drink whenever I feel like. I was thinking of what snack or dessert should I make for Holi… Social Media are flooded with the pictures of Gujia and end number of blog posts and vlogs are also coming out on how to make Gujia. I thought of doing something different. Yes, I love Gujia and may be, I too will have the recipe on the blog in coming days. But, to be very honest, Gujia is something I have not grown up eating. Rather, in my house, Malpua has always been a Holi special thing. We all love Malpua (or Malpoa) and this is an absolute no fuss snack. I also make Mishti Doi sometime in Holi and we love having it after having played madly with colous…
Coming to Malpua, this is versatile and this is our very own Indian Pancakes. Call it a snack or call it a dessert. Make it fancy or keep it simple. Soak it in syrup or have it dry. It always taste delicious and never ever disappoints. I like to keep Malpua simple, very simple. My version of Malpua is something anyone can make, this is basic and yet super delicious. I like Malpua to be little thick and fluffy and if you are like me, this recipe is definitely for you. Also, I don’t like thick syrup in my Malpua, I rather prefer to keep it light. Here’s how I make it.
For Sugar Syrup:
- 1 cup water
- 1 cup sugar
- 1 cup (approx 250 gm) maida (all purpose flour)
- 2 table-spoon sooji (semolina)
- 5 table-spoon sugar (adjust according to your sweet preference)
- 2 pinch cooking soda
- 2 tea-spoon fennel seed
- 1 tea-spoon cardamom powder
- 5 string of saffron
- 1 cup full fat milk
- required oil for shallow frying
- some chopped pistachio for garnishing
- We will start with the sugar syrup. Mix everything mentioned in For Sugar Syrup section and put it on flame. Stir until the sugar melts properly and the syrup gets a slightly sticky consistency. Remove and let it cool down.
- Take a mixing bowl and mix maida, sooji, sugar, cooking soda, fennel seed, cardamom powder and saffron together.
- Now, pour milk and mix everything thoroughly. Beat everything for 40 seconds to make a slightly thick (but pouring consistency) batter. Let the batter rest for 10 minutes.
- Heat required oil in a pan. We are not deep frying it so the oil should be just enough for the batter to set on it.
- With the help of a big spoon, dribble the batter portion by portion. See the batter spreading on its own.
- Once you see the edges turning brownish, turn it to the other side. Like this, fry until golden brown.
- Pour them one by one into the sugar syrup and keep for 10 minutes.
- Your Malpua is ready to be served now.
Remove them on a serving plate, garnish with pistachio and serve hot. Enjoy! Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating! Happy Holi in advance!!!