Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi. Malpua is a very exotic Indian dessert made for festive occasions.
- 2-1/2 cups of milk
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- Approx. 1/3 cup water
- 1/2 teaspoon crushed cardamom
- 2 tablespoons clarified butter (ghee)
- 2 tablespoons sliced pistachios for garnishing
- Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi.
- In a bowl mix flour, 4 tablespoons of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua.
- Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
- Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
- Pour approx. 1-1/4 tablespoons batter to the skillet and gently spread to 2-1/2 inch circle, to form a pancake. After top of the batter start drying spread about ½ teaspoon of clarified butter. Wait another minute and flip the malpua.
- Malpua should be golden brown on both sides.
- Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
- Malpuas are ready to serve.