Mango Malpua: A Delectable Indian Dessert Recipe
35 minutes
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About Mango Malpua: A Delectable Indian Dessert Recipe
Experience the magic of Mango Malpua, a tropical twist on a beloved Indian classic. Imagine soft, fragrant pancakes infused with luscious mango and a whisper of rose, then dipped in a saffron-infused syrup.This recipe elevates traditional malpua with the creamy richness of mango puree and yogurt, combined with the delicate textures of rice flour. Each bite is a symphony of flavors and textures.Whether it's a special occasion or a simple weeknight indulgence, Mango Malpua offers an unforgettable sweet escape.
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Recipe Time & More
Prep5 minutes
Cook30 minutes
Total35 minutes
Ingredients
For the Malpua Batter
- 1 cup Rice Flour
- ½ cup Yogurt
- ½ cup Mango Puree
- ⅓ cup Milk Powder
- 2 drops Rose Essence
For the Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- ⅛ tsp Saffron Strands
For Frying
- 1 cup Ghee ghee
Instructions
- In a large bowl, whisk together the rice flour, milk powder, yogurt, mango puree, and rose essence.
- Mix until a smooth batter forms, ensuring there are no lumps. The batter should be pourable but not too thin.
- Heat the clarified butter in a large skillet or wok over medium heat. The ghee is ready when a drop of batter sizzles gently.
- Using a deep spoon or ladle, pour a portion of the batter onto the hot ghee, forming a small circle. Do not overcrowd the pan.
- Cook for 2-3 minutes per side, or until golden brown and crispy. Flip carefully to ensure even cooking.
- While the malpuas are cooking, prepare the sugar syrup. In a saucepan, combine the sugar and water.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely. Simmer for 5-7 minutes, or until the syrup slightly thickens. Add saffron strands for flavor and color.
- Once the malpuas are cooked, gently dip them in the warm sugar syrup, allowing them to soak for a minute or two. This adds sweetness and moisture.
- Serve the Mango Malpuas warm, garnished with a sprinkle of chopped nuts or a dollop of fresh yogurt, if desired.
Recipe Notes
Good To Know
- For a richer flavor and softer texture, allow the malpua batter to rest for at least 30 minutes before frying. This allows the rice flour to hydrate and the flavors to meld.
- If you prefer a crispier malpua, fry them in a shallow pool of hot ghee rather than oil. This will help them puff up and develop a golden crust.
- Sprinkle chopped pistachios or slivered almonds over the malpuas immediately after soaking them in the sugar syrup for added flavor, crunch, and visual appeal.
- For a vegan version, use coconut yogurt and a plant-based milk powder. The coconut notes complement the mango and rose essence beautifully.
Expert Tips
- Don't overcrowd the pan when frying the malpuas. Fry them in batches to ensure even cooking and prevent them from sticking together.
- Adjust the sweetness of the sugar syrup to your liking. For a less sweet syrup, reduce the amount of sugar or add a squeeze of lemon juice.
- Serve malpuas warm for the best flavor and texture. They can be reheated gently in a microwave or on a skillet if needed.
Storage Instructions
- Store leftover malpuas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
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Recipe Nutrition
Calories: 659kcalCarbohydrates: 151gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gFiber: 2gSugar: 105g
Pradhika prat Panchal
Articles: 10
4 Comments
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Such a beautiful dish! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.
Such a tasty dish! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.