Atta Malpua is a traditional Indian dessert made with whole wheat flour, flavored with fennel and cardamom, and optionally dipped in sugar syrup. It's a delightful treat often enjoyed during festivals or special occasions. The recipe is simple, and the malpuas can be served warm or with rabri for an extra indulgence.
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Mix flour, semolina, fennel seeds, cardamom powder, salt, and sugar or jaggery in a bowl.
Gradually add milk to make a smooth batter. Rest the batter for 20 to 30 minutes.
Boil sugar and water with cardamom pods until the syrup becomes slightly sticky.
Add lemon juice and rose water or saffron if using. Keep the syrup warm.
Heat ghee or oil in a pan.
Pour a small ladle of batter into the pan and fry on medium heat until golden on both sides.
Dip the fried malpuas in warm sugar syrup for 1 to 2 minutes.
Serve warm or with rabri for added flavor.
Ensure the batter is smooth and lump-free for evenly cooked malpuas.
Resting the batter helps the flavors to blend and improves the texture.
Use medium heat while frying to prevent burning and ensure even cooking.
If you prefer less sweetness, skip the sugar syrup and serve the malpuas plain or with rabri.
Can I use jaggery instead of sugar?
Yes, jaggery can be used as a healthier alternative to sugar in the batter and syrup.
What is the best oil for frying malpuas?
Traditionally, ghee is used for frying malpuas, but you can use any neutral-flavored oil as an alternative.
Can I skip the sugar syrup?
Yes, you can skip the sugar syrup and serve the malpuas plain or with rabri for a less sweet option.
How long should I rest the batter?
Rest the batter for 20 to 30 minutes to allow the flavors to blend and improve the texture.
Can I make this recipe vegan?
Yes, you can use plant-based milk and oil instead of ghee to make the recipe vegan.
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