Malapua
Malapua, sometimes shortened to pua, is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. Ingredients
Method
• 3 tbsp Ghee • 1 Cup Milk • 3/4 Cup Sugar • 1 Cup Wholewheat flour • 1/4 Cup Semolina flour • 1 tbsp Malai (Clotted cream) or other cream • 2 tsp Fennel seeds lightly crushed
Heat Milk, and add sugar. Keep aside to let it come to room temprature. Once the milk is cool, add the wholewheat flour (a plain flour), semolina, malai , and fennel seeds. Mix well to make a thick batter. Add more flour or milk if the consistency needs to be adjusted. Heat ghee in a pan. Turn the heat to medium. Add a ladle full of batter, and let one side cook for 2-3 minutes. Turn over and fry another side. Fry all the malpuas. You can cool and store them wrapped in a foil in the fridge. These will keep good for a week. If serving hot, garnish these with fennel seeds, pistachios or almonds, and serve, dipped in sugar syrup.
Recipe sent in by Ruchika Garg of Ruchika’s Kitchen.
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WOKINGHAM LOCAL • MARCH 2022
