Barry's Saffron And Cardamom Malpua
These are pancakes like you've never experienced before. They're deep fried then dipped in a sugar syrup for that signature sweetness that often comes with Indian desserts. The saffron, lemon and cardamom help balance it out to create something really special.
For The Pancakes
- 30 g desiccated coconut
- 1 tsp fennel seeds
- 160 g plain flour
- 50 g milk powder
- 1/4 tsp cardamom powder
- 1 tbsp caster sugar
- 1/2 tsp baking powder
- 360 ml whole milk
- 1.5 l vegetable oil
- 100 g ghee, melted
For The Syrup
- 220 g caster sugar
- 110 g water
- 1 pinch saffron
- 1 lemon
- 20 g almonds, toasted and sliced
- 20 g pistachios, toasted and sliced
Make The Batter
Put a frying pan over a medium heat and add the coconut and fennel seeds. Tip the flour, milk powder, cardamom powder, 1 tbsp caster sugar, baking powder, coconut and fennel into a mixing bowl. Whisk the dry ingredients together then pour in the milk, whisking to make a smooth batter. Leave the batter to rest for 15 minutes.
Make The Syrup
Tip the sugar for the syrup into a small saucepan and cover it with the water. Add the saffron and put the saucepan over a high heat. Let it bubble away until it just begins to thicken. Zest in ¼ of the lemon then squeeze in a little of the juice to taste. Keep the syrup warm.
Deep Fry The Pancakes
Put a large pan over a high heat and add the oil. Heat the oil to 170ºC and lower the heat to medium. Pour a ladle of batter into the oil and let it spread. Fry until golden brown then carefully flip and fry on the other side. Remove the malpua from the pan, dip it into the ghee and transfer to a tray lined with kitchen paper.
Dip And Serve
Dip the malpua in the sugar syrup, soaking them for a few seconds each side. Then let any excess syrup drip away and transfer to a serving plate.
Garnish with the sliced nuts and serve immediately.
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