Malpua (South Asian Sweet Pancake)
Photo: ampersandyslexia, CC BY-SA 2.0
Malpua is a South Asian sweet pancake built on milk that has been boiled down to half its volume. That reduction gives the batter a rich, slightly caramelized dairy flavor without any added cream. Toasting the semolina first adds a nutty note and a little grain to the texture. Fried gently in ghee and soaked in sugar syrup, the pancakes stay soft rather than crisp, and one batch easily serves ten to twelve people.
Instructions
Pour the milk into a heavy pot and boil it until it has reduced to half its original volume. Set it aside to cool a little while you prepare the semolina.
Roast the semolina in a dry pan until it turns light brown and smells nutty.
Stir the all-purpose flour and the reduced milk into the toasted semolina to make a batter. Beat it until it is smooth and free of lumps.
Heat ghee in a skillet. Pour in the batter in a circular motion to form a small pancake.
Keep turning the pancake over as it cooks. Take it off before it turns crisp or hard, since it should stay soft.
Make a sugar syrup using the water, cooking it to a good syrupy consistency. Dip each malpua in the syrup, then serve.
Make it personal.
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