Malpua, India’s oldest and longest known sweet, is a famous mouth-watering dessert traditionally most popular on the streets of Pushkar, Rajasthan. One of the simplest desserts to make, the history of this full of goodness dessert is full of riches too.
The Rig Veda says through food comes the end of ignorance and bondage. It also has the first mention of Apupa, (now Malpua) which was a small fried pancake made of barley flour dipped in honey. It is no coincidence this ancient dessert found its way to the streets of the spiritual town of Pushkar. This sweet snack is so popular amongst tourists and locals alike that it has a lane dedicated to it. In the Jagannath temple, Puri, Malpua is offered as the first thing (Sakala Dhupa) to Lord Jagannath in the morning every day. Popularly known as ‘Amalu’, this sweet dish is also an integral part of the Chappan Bhog, offered to Lord Jagannath.
Keeping true to its original preparation, Malpua has taken various forms and flavours over the years and across different parts of the country. This recipe from Pushkar is loaded with “desi ghee ka khoya.” is also popular as Rabdi Malpua or Mawa Malpua. The tinkering sound and wafting smell of these small starry pancakes bubbling in large fry pans will draw you right in. Not too difficult to find if you are down on the streets, but if you are not here’s a way to bring the nostalgia into your kitchen.
Ingredients-:
Milk – 500ml
Maida/ Flour – 1/3 cup
Sugar – 1 cup
Ghee for frying
Steps
- Boil the milk in a medium pan on medium flame.
- Let the milk boil until it thickens and reduces to half. Keep stirring.
- Once the milk has reduced to half, let it cool.
- Add 1 tbsp of sugar and flour
- Whisk to form batter with loose consistency.
- Add sugar and 2 cups water in a separate pan and cook on medium flame.
- Once sugar has melted cook for 3 mins until light brown.
- Let syrup cool
- Heat ghee in a frying pan and pour pancake batter in small circles.
- Fry until golden brown.
- Once fried dip and sugar syrup for 3 minutes before serving hot.