Homemade Delight
Kheerer Malpua
(Sweet Indian pancake filled with kheer)
A beloved Bengali sweet, made easy for the home cook. This recipe was shared with us by our member Ms C. Roy Choudhury.
Method:
Pour milk into a heavy-bottomed pan or kadai and bring to a boil. Then simmer on low, until milk reduces to half, turning thick and creamy. Add sugar and cardamom powder. Cool to room temperature and whisk with the plain flour to form a smooth, pourable batter. Let it rest for 15–20 minutes. Heat ghee in a flat pan over medium-low heat. Pour a ladleful of batter into a round shape. Flip and fry gently on both sides until golden brown and crisp-edged, while being soft in the centre.
For the sugar syrup, heat sugar and water in a saucepan. Boil gently for 3–4 minutes to form a light syrup. Add a pinch of cardamom powder. Keep warm (if it thickens, loosen with a spoon of hot water.) Dip the malpuas in the syrup. Serve warm or at room temperature.
Pour milk into a heavy-bottomed pan or kadai and bring to a boil. Then simmer on low, until milk reduces to half, turning thick and creamy. Add sugar and cardamom powder. Cool to room temperature and whisk with the plain flour to form a smooth, pourable batter. Let it rest for 15–20 minutes. Heat ghee in a flat pan over medium-low heat. Pour a ladleful of batter into a round shape. Flip and fry gently on both sides until golden brown and crisp-edged, while being soft in the centre.
For the sugar syrup, heat sugar and water in a saucepan. Boil gently for 3–4 minutes to form a light syrup. Add a pinch of cardamom powder. Keep warm (if it thickens, loosen with a spoon of hot water.) Dip the malpuas in the syrup. Serve warm or at room temperature.
