Malpuas are yummy sweet pancakes, very popular in West Bengal and other Northern regions. They are basically made of semolina and plain flour. But there are many versions to this simple desert, where the ingredients differ from one region to the other.
The malpuas are dipped in sugar syrup and served at room temperature or chilled. So here is my version of a fusion style orange malpuas, made of whole wheat flour and semolina, which are served, dipped in fresh orange juice. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup semolina (sooji)
- 1/2 whole wheat flour (atta)
- 1 tsp. orange zest
- 1/4 tsp. cardamom powder
- 1 tsp. sugar
- pinch of baking soda
- pinch of salt
- 1 tsp. fennel seeds
- 2 cups fresh orange juice or as required
- ghee to shallow fry the malpuas
- 1 tsp. chopped pistachios and dry rose petals
In a bowl mix together sooji, atta, sugar, orange zest, salt, cardamom powder, baking soda and fennel seeds.
Add orange juice, little at a time and prepare a batter of pouring consistency. Cover and keep aside for 30 minutes. Add some more juice / water to the batter if required.
Heat some 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 in orange juice for a couple of minutes.
Transfer to a serving dish and garnish with dry rose petals and chopped pistachios. Serve them chilled or at room temperature.
Mix sooji, atta, sugar, orange rind, cardamom powder,
orange juice,
baking soda,
and fennel seeds. Prepare a thick batter & leave aside for 30 minutes.
Heat 1 tbsp. of ghee & pour a ladleful of batter.
Fry on a medium flame till it is golden on both sides. Dip in orange juice
for a couple of minutes.
room temperature.
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