Healthy Baked Thandai Malpua with Strawberry Compote
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About Healthy Baked Thandai Malpua with Strawberry Compote
Indulge in a lighter, healthier twist on the classic Indian dessert, Malpua! This Baked Thandai Malpua recipe skips the deep frying, resulting in a guilt-free treat bursting with aromatic Thandai spices. The accompanying homemade strawberry compote adds a vibrant sweetness and refreshing contrast.The unique blend of traditional Thandai masala and the sweetness of strawberries creates a delightful fusion of flavors. Perfect for a special occasion or a delightful weekend treat, this recipe is surprisingly easy to make.Prepare to impress your family and friends with this innovative and delicious dessert that's both healthy and satisfying!
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Malpua Batter
- 1 cup Whole Wheat Flour atta, whole
- 1/2 cup All-Purpose Flour maida
- 1/2 cup Semolina sooji
- 4 tbsp Yogurt
- 1 cup Milk
- 1/2 cup Water
- 2 tbsp Thandai Masala
- 1 tbsp Milk hot, for saffron infusion
- 6 strands Saffron Strands
- 1/4 tsp Baking Soda to be added just before cooking
For the Sugar Syrup
- 1/2 cup Sugar
- 1/4 cup Water
- 6 strands Saffron Strands
- 1 tbsp Orange Zest finely grated
For the Strawberry Compote
- 1 cup Strawberries fresh, chopped
- 1/4 cup Orange Juice
- 1-2 tbsp Sugar optional, to taste
Instructions
Prepare the Saffron Milk
- Soak saffron strands in hot milk for 10-15 minutes to infuse.
Make the Malpua Batter
- In a large bowl, whisk together whole wheat flour, all-purpose flour, semolina, and Thandai masala. Gradually add milk, water, infused saffron milk, and yogurt. Mix until a thick batter forms. Cover and let rest for 30 minutes.
Prepare the Sugar Syrup
- Combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves. Reduce heat to low and simmer for 5-7 minutes, until slightly thickened. Remove from heat and stir in saffron strands and orange zest.
Make the Strawberry Compote
- In a small saucepan, combine chopped strawberries and orange juice. Cook over low heat, stirring occasionally, until strawberries soften. Mash roughly and add sugar, if needed, to adjust sweetness.
Bake the Malpuas
- Preheat oven to 350°F (175°C). Grease a baking sheet lightly with ghee. Add baking soda to the malpua batter and mix well. Pour 2 tablespoons of batter onto the prepared baking sheet for each malpua, creating small pancakes.
- Bake for 12-15 minutes, or until golden brown and cooked through. Flip halfway through.
Assemble and Serve
- While malpuas are baking, gently reheat the sugar syrup. Once malpuas are baked, dip them briefly into the warm syrup. Arrange on a serving plate, top each with a spoonful of strawberry compote, sprinkle with chopped nuts, and serve warm.
Recipe Notes
Expert Tips for Perfect Thandai Malpua
- For a richer flavor, use full-fat milk and yogurt.
- Adjust the amount of sugar in both the syrup and compote according to your preference.
- Don't overmix the batter, as this can result in tough malpuas.
- If you don't have a mini pancake pan, you can use a regular nonstick pan or even a baking sheet for baking the malpuas. Adjust baking time accordingly.
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Recipe Nutrition
Calories: 107kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 28mgPotassium: 77mgFiber: 1gSugar: 10gVitamin A: 37IUVitamin C: 9mgCalcium: 25mgIron: 1mg
Mayuri Patel
Articles: 4
3 Comments
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Looks so good! Can’t wait to try it.
This is awesome! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.