The Malpua Holi celebrations and other festivals like Diwali . These little soft and golden donuts, soaked in sugar syrup, are really delicious. I rarely cook “frying” but I wanted to try the experience: well yes, world cuisine and opening go hand in hand. I was very pleasantly surprised. Next time, I will not put sugar in the dough because the sugar syrup soaking the pancake is more than enough. Traditionally prepared with wheat flour, I used, in this gluten -free , a mixture of gluten -free pastry flour, almond flour and chickpea flour : the texture is perfect, light and melting. The Malpuas are often served with rabri (thick -reded cream), but I found that they were enough for themselves. Easy to prepare, we are quickly seduced by their sweet taste and their spicy little note. This recipe is perfect for Holi , a party where colors and delicacies mingle in joy and sharing. Find out how to prepare these gluten -free Malpuas , crisp on the outside and melting inside!
Ingredients
For the dough in Malpua
For sugar syrup
Preparation
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Prepare the dough in Malpuas
- In a bowl, mix the flours, almond powder, sugar, fennel and cardamom.
- Add the milk and yogurt, then mix well until you get a smooth and slightly thick dough.
- Add the baking soda and let stand for 30 minutes .
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Prepare the syrup
- In a saucepan, heat the water and sugar until it dissolves.
- Add lemon or rose water. Simmer for 5 minutes and set aside.
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Cooking Malpuas
- Heat ghee or oil in a pan over medium heat.
- Pour a small ladle of dough and cook until the edges get golden (one to two minutes).
- Turn and cook the other side until the Malpua is crisp (about a minute).
- Drain on absorbent paper and soak immediately in the lukewarm 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.
