Malpoa Pitha

Malpoa is the deep fried pan cake. Malpoa taste amazing and generally serve hot. In this recipe I’ll show you how to prepare delicious malpoa at home with easily available ingredient.
            Today I’m prepared malpoa with all purpose flour, semolina, powered milk and sugar, for flavour I added cardamom powder. This very easy and simple recipe to make. First prepare batter then fry malpoa and dunked them in to the sugar syrup.
        For preparing batter add all purpose flour, semolina, cardamom powder, sugar and powered milk in a mixing bowl. Add milk and make moderately thin batter. Leave it for 20mins. Make sugar syrup by using sugar, water and cardamom. For frying malpoa add oil in a deep pan. Pour batter into the hot oil and fry on low medium heat. When it cooked well from both side dip malpoa into the hot sugar syrup.

SHELF LIFE :    Generally malpoas serve hot, these are fried dessert so you can keep them for 2-3days into the fridge, but they taste best when serve hot and freshly made.

Ingredients :

All purpose flour – 1cup
Semolina(sooji) – ¼ cup
Powdered milk – ¼ cup
Sugar – ¼ cup
Cardamom powder – 1tsp
Milk – 1cup
Oil for frying
For syrup : 1cup sugar, 1cup water

Making malpoa batter :

For making malpoa batter take all purpose flour and semolina in a mixing bowl.
Add cardamom powder, sugar or condensed milk and milk powder.
We need moderately thin batter for malpoa, so add milk in 2-3 parts. For lamp free batter add little milk at a time.
Mix all ingredient with whisk, add more milk until you get desired consistency batter.
Once you get smooth and moderately thin batter, cover and leave it for 1h.

For making sugar syrup :

Heat a pan add ½cup of sugar.
Add 1cup of sugar and one green cardamom or ½tsp cardamom powder. Stir until it completely dissolved.
Don’t allow any thred formation in sugar syrup ( for malpoa we need moderately thin syrup). When sugar dissolve bring it to boil and immediately switch of the heat

For frying and serving :

For making malpoa, heat oil in a deep pan, give a good mix to batter.
Take a serving spoon fill with batter and pour batter into the hot oil on low heat.
To give that perfect round shape move your hand circular motion and pour batter into the hot oil (make small size malpoa).
Fry malpoa on medium heat, it’ll automatically come on the surface.
Gently press sides of malpoa and rotate or flip it occasionally.
When it cook perfectly from both side and turn golden brown, strain and take it out from the oil.
After removing it from oil immediately drop hot malpoa in hot sugar syrup.
Flip it 2-3 times so it can be coated and soak sugar syrup nicely.
Take it out from the sugar syrup. Malpoa is ready, serve hot.