Date Malpua / Pancakes - Fusion Style

         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 basically dipped in sugar syrup and served at room temperature or chilled. 

          So here is my version of a fusion style Date malpua, made of whole wheat flour and semolina, which are first dipped in date syrup and then served, drizzled with some more date syrup. So check out the step by step pictorial recipe to prepare these healthy sugar free malpuas. 
          

• 1/2 cup semolina (sooji)
• 1/2 whole wheat flour (atta)
• 1/4 tsp. cardamom powder
• 1 tsp. sugar (opt)
• pinch of baking soda 
• pinch of salt
• 12-15 dates, soaked in water for an hour & pitted
• 2-3 tbsp. milk (opt)
• 1-2 tbsp. ghee to shallow fry the malpua
• 1 tsp. chopped pistachios, dry rose petals & chopped dates

            Blend the soaked dates into a smooth paste along with some water. Add some more water to make a syrup. Keep aside. 

           In a bowl mix together sooji, atta, sugar, salt, cardamom powder and baking soda. Add date syrup, little at a time and prepare a batter of pouring consistency. 

          Cover and keep aside for 15-20 minutes. Add some more syrup / milk to the batter if required, to adjust the consistency. 

          Heat some ghee in a pan and pour a small ladleful of the batter. Fry on a medium flame till it is light golden on both sides. 

          Make similar malpuas, few at a time, with the rest of the batter. Dip them in date syrup for a minute.

          Transfer to a serving dish and garnish with dry rose petals, chopped pistachios and chopped dates. Drizzle some more date syrup and serve them chilled or at room temperature. 

                 In a bowl mix sooji, atta, sugar, salt, cardamom powder & baking soda. Add date
                 syrup, little at a time and prepare a batter of pouring consistency. Cover & keep
                 aside for 15-20 minutes. Add some more syrup / milk 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 light golden on both sides. 

                  Dip them in date syrup for a minute. Garnish with dry rose petals, chopped 
                  pistachios and chopped dates. Drizzle some date syrup & serve them chilled 
                  or at room temperature. 

Orange Malpua (Pancakes - Fusion Style)

          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. 

                  Garnish with chopped pistachios & dry rose petals. Serve them chilled or at
                  room temperature.