Malpua(Sweet Pancake with Pistachio Cream

• Condiments

  • 1/4 tsp Lemon juice to stop crystalization

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Cardamom
  • 1 pinch Cardamom
  • 1 Saffron
  • 11 tbsp Sugar
  • 2 tbsp White sugar

• Nuts & Seeds

  • 1/2 cup Pistachios
  • 1 Some almonds or pistachios

• Dairy

  • 2 tbsp Ghee or clarified butter to pan fry malpua
  • 1/2 cup Khoya or thickened ricotta cheese

• Beer, Wine & Liquor

  • 1 drops Rose essence

• Liquids

  • 5 11/16 cup Water

Found on foodfashionparty.com

Description

Ingredients

• 1 cup All purpose flour
• ½ cup Khoya or thickened ricotta cheese
• 3 tbsp sugar
• ½ tsp cardamom
• ¼ tsp baking powder
• 11/2 cup water(use more or less)
• 2 tbsp ghee or clarified butter to pan fry malpua
• ½ cup pistachios
• 1//3 tbsp ricotta cheese(or khoya)not very thick.
• 2 tbsp white sugar
• ½ cup sugar
• 3 tbsp water
• drops of rose essence(optional)
• saffron (optional)
• pinch of cardamom
• ¼ tsp lemon juice to stop crystalization
• Some almonds or pistachios to garnish

Directions

• Take ½ cup sugar in a pan and add water. Let it come to a one string consistency. That just means, when you take a little syrup in between the pointer finger and thumb, a one string should form. Be very very cautious when you try it because the syrup is very hot. Take it out of the heat and add some rose essense, saffron, cardamom and lemon juice. Set aside.
• In a large mixing bowl add the crushed khoya or the ricotta cheese. Mix well. Add the sugar, cardamom and mix well. Add the all purpose flour. Now add water little by little to make a smooth paste. The consistency of the batter should be of a pancake or a dosa. It should not be too thick or too thin. Last add the baking powder and whip the batter for 2-3 minutes for a softer Malpua.
• Take a shallow non stick pan and add 2 tsp of clarified butter or ghee. Let it get hot, use a ladle to pour malpua. I used a tablespoon to make the malpua. Let it cook on one side, you will see it browning, then flip it and cook for another minute. Let it cook in medium heat. Take it out and dunk it in the syrup weve made.
• There are 2 options to serve this. You can dunk the malpua in the syrup and serve some cream over it or do not dunk it immediately, pinch the sides and form a cone. Let set for few minutes. Then stuff the cream, drizzle some syrup over it(my preferred method).
• Grind the pistachios with sugar to a fine paste. Take it out and mix in the ricotta cheese. It should not be runny. It should be of piping consistency. If you find the cream too thick, add a a tsp of milk. Make sure it holds its shape when piping.
• Serve warm, room temperature with some pistachio cream.