Malpua , Holi celebrations and other festivals like Diwali . These soft, golden fritters, soaked in sugar syrup, are truly delicious. I rarely cook anything fried, but I wanted to give it a try: well, world cuisine and openness go hand in hand. I was very pleasantly surprised. Next time, I won't add sugar to the batter because the sugar syrup soaking the pancake is more than enough. Traditionally made with wheat flour, I used a blend of gluten-free pastry flour, almond flour, and chickpea flour gluten-free : the texture is perfect, light, and melts in your mouth. Malpua is often served with rabri (reduced sour cream), but I found it was delicious on its own. Easy to make, you'll quickly be won over by its sweet taste and subtle hint of spice. This recipe is perfect for Holi , a festival where colors and sweet treats come together in joy and sharing. Discover how to prepare these gluten-free Malpuas , crispy on the outside and meltingly soft on the inside!
Ingredients
For the Malpua paste
For the sugar syrup
Preparation
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Prepare the Malpuas dough
- In a bowl, mix the flours, almond flour, sugar, fennel and cardamom.
- Add the milk and yogurt, then mix well until you get a smooth, slightly thick paste.
- Stir in the baking soda and let it sit for 30 minutes .
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Prepare the syrup
- In a saucepan, heat the water and sugar until it dissolves.
- Add the lemon or rose water. Simmer for 5 minutes and set aside.
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Cooking the Malpuas
- Heat ghee or oil in a pan over medium heat.
- Pour a small ladleful of batter and let it cook until the edges turn golden (one to two minutes).
- Turn over and cook the other side until the Malpua is nice and crispy (about one minute).
- Drain on absorbent paper and immediately dip in the warm syrup for 10 seconds.
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Service
Serve hot, garnished with crushed pistachios or anise and accompanied by rabri (reduced thick cream) for an authentic Indian touch.
