Egg Malpua

Instructions

1. 1

   Prepare the Sugar Syrup

   • In a medium saucepan, combine 1 cup of sugar, 1/2 cup of water, saffron strands, and the lightly crushed green cardamom pods.
   • Place over medium heat and bring to a boil, stirring occasionally until the sugar has completely dissolved.
   • Once boiling, reduce the heat to low and let it simmer for 5-6 minutes. The syrup should feel slightly sticky between your fingers when cooled, but a string consistency is not required.
   • Turn off the heat and keep the syrup warm while you prepare the malpuas.
2. 2

   Make the Malpua Batter

   • In a large mixing bowl, whisk together the all-purpose flour, fine semolina, 2 tablespoons of sugar, coarsely crushed fennel seeds, and cardamom powder.
   • In a separate small bowl, crack the egg and beat it lightly with a fork.
   • Create a well in the center of the dry ingredients and add the beaten egg. Gradually pour in the room temperature milk while whisking continuously from the center outwards to form a smooth, lump-free batter.
   • The batter should have a thick but pourable consistency, similar to pancake batter. Finally, stir in the baking soda.
   • Cover the bowl and let the batter rest for at least 20 minutes. This allows the semolina to absorb moisture and swell, which results in a softer texture.
3. 3

   Fry the Malpuas

   • Heat the ghee in a wide, shallow non-stick pan or kadai over medium-low heat. The ghee should be about 1/2 to 3/4 inch deep and moderately hot, but not smoking.
   • To test the heat, drop a tiny bit of batter; it should sizzle and rise to the surface gradually.
   • Gently pour about 1/4 cup of the rested batter into the hot ghee to form a small pancake (around 4 inches in diameter). Do not overcrowd the pan; fry 1-2 at a time.
   • Fry on low heat for 2-3 minutes, or until the edges look golden and crisp and the top surface appears cooked.
   • Carefully flip the malpua using a spatula and cook the other side for another 2 minutes until it's evenly golden brown.
   • Once cooked, remove the malpua with a slotted spoon, allowing any excess ghee to drain back into the pan.
4. 4

   Soak and Serve

   • Immediately transfer the hot, fried malpua into the warm sugar syrup.
   • Let it soak for about 1-2 minutes on each side, ensuring it's well-coated.
   • Gently remove the soaked malpua from the syrup and arrange it on a serving platter.
   • Repeat the frying and soaking process with the remaining batter.
   • Garnish the warm malpuas with slivered pistachios before serving. They can also be served with a side of rabri for an even more indulgent experience.