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Wednesday, 2 November 2016

Orange Malpua (Pancakes - Fusion Style)


          Malpuas are delicious sweet pancakes very popular in West Bengal and other Northern regions. They are generally made of semolina and maida (plain flour). But there are many versions to this simple dessert where the ingredients differ from region to region and from one individual to the other. 

          These malpuas are dipped in sugar syrup and served, topped with chopped nuts or drizzled with rabri. Today I gave a twist to the original recipe and made orange malpuas, which were dipped in orange juice. The final product was simply yummy with an orange flavour. So check for a step by step method with pictures to prepare it.










  • 1/2 cup sooji (semolina)
  • 1/2 cup atta (whole wheat flour)
  • 1 tsp. orange rind
  • 1/4 tsp. cardamom powder
  • 1/2 - 1 tsp. sugar
  • pinch of baking soda 
  • 1 tsp. fennel seeds
  • 2 cups orange juice or as required 
  • ghee to shallow fry the malpuas
  • few orange segments, sliced pistas and cherries to garnish








          Batter - In a bowl mix together sooji, atta, sugar, orange rind, cardamom powder, baking soda, fennel seeds and orange juice. Prepare a thick batter and leave aside for 30 minutes.

          To prepare the malpuas - Adjust the consistency and add some water if the batter has turned thick. Heat 1 tbsp. of ghee in a pan and pour a ladleful of the batter. 

          Fry on a medium flame till it is golden on both sides. Make similar malpuas, few at a time with the rest of the batter. Dip them into the remaining orange juice and soak it for 4-5 minutes. 

          Drain and transfer to a serving dish and garnish with the orange segments, pista and cherries. Serve them hot or cold.




Note - 
1.  If serving the malpuas immediately, you can serve them dipped in orange juice.
2.  If serving later, dip them in the orange juice for a couple of minutes and drain them. If kept in the juice for a longer time, it tends to become very soft.
       

















            Batter - In a bowl mix together sooji, atta, sugar, orange rind, cardamom
             powder, baking soda, fennel seeds and orange juice. Prepare a thick batter
    and leave aside for 30 minutes.







                  Heat 1 tbsp. of ghee in a pan and pour a ladleful of the batter. Fry on
                  a medium flame till it is golden on both sides. Dip into the remaining
                  orange juice and soak it for 4-5 minutes. 









                   Drain and transfer to a serving dish and garnish with the orange segments, 
                   pista and cherries. Serve them hot or cold.












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