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Wednesday, October 17, 2018

Soft Pancake aka Malpua

Soft Pancake,Malpau, malpura, thehoggerz
We made malpua, the sweet pancakes for the first time during the commence of refreshing winters. The duo of pancake and rabdi keeps the taste buds alive in no time. The cardamom has been used to perfume homemade malpua. What I like about the two countries is the similarity between the food choices. Malpua or malpura are not the pancakes for breakfast but it is welcomed as a dessert in Asian countries. When these pancakes are rolled up in rabri, they bring out a joy in me. They are highly famous during the Indian and Pakistani gaiety! My mother in law has a great art in making dessert especially this one!

She starts by telling us the old time stories of her forefathers and how they used to prepare meals jointly during the big days. The late time I celebrated Eid with my immediate family brings back all the simple pleasures of memories. The bonding, laughter, the magic of late night shopping, pleasure of my husband’s childhood happenings, new clothes with matching bangles, mehandi during chand raat that would stain my palms brown. I have also come to realize the excitement of Eid, my in-laws would have clearly been concerned about the clothes so we would prefer readymade ones from generation or J. to avoid having to deal with the tailor. The concerned of daddy with multiple arrangements, such as cooking and stocking the pantry as well as negotiating holiday leaves with the house helpers. 

Daddy would task Hashim with getting new bank notes for our eidi. I distinctly remember our eidi being composed of crisp notes. They would fall from envelope with ease, mummy would make endless cuisines and then there was the matter of constant eating. Eid without family lacks the charm and magic, perhaps because adulthood diminishes the excitement, but mostly because close family is missing. A casualty of distance and urban nomadism, I miss the bowl after bowl of fruit custard and mummy’s spiced up biryani and malpua. The latter was a chilled mixture of milk and sugary syrup, mummy served it with a chilled blend of rabri which is the thick and sweet condensed milk!

Soft Pancake aka Malpau

150 grams of all purpose flour
40 grams semolina
1/2 teaspoon cardamom powder 

5-6 almonds powdered

1/2 teaspoon baking powder
4 eggs, lightly beaten
1/4 cup of milk
100 grams of khoya or mawa
100 grams of sugar
Ghee for frying

  • In a big bowl simply mix semolina, all purpose flour and baking powder, Later add enough water to transform it into a smooth paste without any lumps. Cover it and keep it for not more than 6 to 8 hours.
  • After 8 hours, add lightly beaten eggs, sugar, 1/2 teaspoon cardamom powder, 100 grams crumbled milk khoya, almond powder and enough milk to make a fairly thick batter.
  • Heat enough ghee in a frying pan for the purpose of deep frying.
  • Pour one large spoon of batter on it. Fry it until the batter turns golden brown on one side, then turn it on the other side. Let the other side also turn golden brown.
  • The first malpua is ready!!! Remove it from the pan and do the same for the remaining of the batter.
  • Malpuas can be best served with malai or rabdi.
Note: Malpuas have to be served hot or warm. If you chill them, then it becomes chewy.

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