A North Indian breakfast snack made with coconut, jaggery and more, malpua aka pua has a special place during Navaratri festivities. These yummy sugar syrup-soaked pancakes can also be relished with your evening tea at home. Here's how you can prepare these pancakes.
Ingredients
1 cup all-purpose flour
½ cup semolina
½ tsp fennel seeds
5 cardamom pods
2 tbsp milk powder
1 ½ cups milk
2 tbsp sugar
4 tbsp ghee
For the sugar syrup
1 cup sugar
¾ cup water
5 crushed cardamom
¼ tsp saffron
Preparation
Grind the all-purpose flour with fennel seeds and cardamom in a mixer jar
Into it add semolina, sugar and milk powder
Mix well
Add milk gradually
Mix into a batter that is not too thin or thick
Keep this batter aside for at least two hours
After two hours, if the batter becomes thicker, add some more milk
Boil sugar, water, crushed cardamom and saffron
Turn off the flame just before the syrup becomes one-string consistency
Heat ghee in a vessel or a pan
Pour a ladle full of batter
Flip the pancake when one side becomes golden brown
When the pancake is cooked on both sides, drop it in the sugar syrup
Soak the malpua in the sugar syrup for a minute
Garnish with chopped cashews
Note: The sugar syrup should be warm when the malpua is soaked in it
