Saffron and Fennel Malpua
Ingredients
- 150 gWheat flour (sifted)
- 50 gDurum wheat semolina (fine)
- 300 mlWhole milk
- 200 gWhite sugar
- 150 mlMineral water
- 100 gghee (for frying)
- 1 tspFennel seed (lightly crushed)
- 1 pinchSaffron
- 20 gRoasted salted pistachio (chopped)
- 100 gKhoya (crumbled)
Method
Deep-fried pancakes with crispy, lacy edges soaked in a warm saffron syrup. The batter is seasoned with crushed fennel, keeping the center soft and porous.
- 1
In a mixing bowl, combine the wheat flour, semolina, crumbled khoya, and fennel seeds. Gradually pour in the whole milk while whisking to incorporate the khoya and avoid lumps. The batter should have a fluid but coating consistency, similar to a thick pancake batter. Let it rest for 30 minutes for the semolina to hydrate.
- 2
Heat the mineral water with the white sugar and saffron. Bring to a boil until the syrup reaches a 'coating' consistency: it should be sticky between the fingers but not yet forming a thread. Keep warm on the side of the stove.
- 3
Heat the ghee in a shallow pan. Pour a small ladle of batter into the center without spreading it. Fry until the edges become brown and crispy. Flip to brown the other side. The pancake should be golden brown and firm to the touch.
- 4
Immediately dip the hot malpuas into the warm syrup. Let soak for 2 minutes so the center absorbs the sugar. Drain slightly and sprinkle with chopped pistachios before serving hot.
Frequently asked questions
How do you get this dish right?
- The ghee should be hot but not smoking, otherwise the center will stay raw while the edges burn.
- If the batter is too thick after resting, loosen it with a spoonful of milk so it spreads naturally in the pan.
How long does this dish keep?
Eat immediately. Malpuas lose their crispness as they cool down.
