Orange Malpua is a fruity fusion of the traditional kyoya malpua. This Malpua infused with zesty orange is an ultimate dessert recipe. Orange flavoured deep fried malpuas drenched in orange sugar syrup is an irresistibly delectable dessert to try on this Holi. Orange Malpua is a traditional North Indian pancake recipe with a twist of orange flavour infused in it. Malpua is a soft, fluffy, deep-fried Indian pancake that all age groups love. Many varieties of malpua are available in India, like banana malpua, khoya malpua, kesar malpua, etc. Typically, it is made with sugar syrup. But some people like to have it dry without sugar syrup, while others like it with sugar syrup. It is a must dessert during Holi and Diwali festivals. This orange malpua is first perfectly fried in ghee and then coated with sugar syrup to make an ultimate sweet, fluffy, tangy dessert. Make this malpua and enjoy it with your loved ones. Serve it with rabri and garnish it with pistachios for that rich royal experience.
Utensil and Tools
- Faber Hobtop
- Borosil Glass Mixing Bowl
- Silicon Spatula
- Prestige Omega Deluxe Granite Kadai
- Prestige Fry Pan
- Philips 750W Mixer Grinder
Ingredients
For Malpua
- 1 cup Maida (all-purpose flour)
- 2 tbsp, heaped Suji (semolina)
- 50 gm Khoya (mawa)
- 4 tbsp Sugar
- ½ cup Orange juice
- ½ cup Milk
- 1 tsp Orange zest
- ¼ tsp Orange essence
- ¼ tsp Cardamom Powder
- Ghee or Oil for frying
For sugar syrup
- 1 cup Orange juice
- 1 cup Water
- 1 cup Sugar
- ½ tsp Cardamom powder
- 1 tsp Orange zest
Video
Instructions
- Take a blender and add freshly squeezed orange juice, semolina, sugar, maida (all-purpose flour), khoa (mawa) and milk. Blend them to make a fine paste.
- Transfer the paste to a mixing bowl and add cardamom powder, orange essence and orange zest. Mix it well until the batter looks smooth, and combine well.
- Cover the bowl and let the batter rest for 30 minutes.
- Meanwhile, prepare sugar syrup for the malpua. Heat a pan and add orange juice, water, sugar and orange zest.
- Stir it well and cook the sugar syrup on medium flame until the sugar is melted completely. Cook the sugar syrup for 8-10 minutes until it reaches the sticky consistency. When you touch the sugar syrup, press your fingers, and pull it apart, you can feel it a little sticky. This is the perfect consistency for malpua. Turn off the flame and keep it aside.
- After 30 minutes, remove the cover and mix the batter. Check the consistency; it should be like pouring consistency like dosa and pancake batter. If it is too thick, then add 2-3 tablespoons of milk to get the desired consistency.
- Heat ghee or oil in a flat surface pan on a medium flame. Gently pour 2 to 3 tablespoons or a small ladle of the batter into the hot ghee.
- The batter will spread on its own; don’t disturb it. Depending on the pan size, you can make 3-4 malpuas at a time.
- Splash hot ghee on the malpua carefully with a spoon and gently turn it. Fry on a medium to high heat. When the bottom side turns light golden and crisp, gently flip and fry the other side until crisp and light golden colour.
- Transfer them to a plate and drop them into warm sugar syrup. Dip them and coat them well with sugar syrup. Allow the malpuas to soak in the syrup for a few seconds, then transfer them to a plate. Prepare the other remaining malpuas using the same procedure.
- Arrange the malpuas on a serving plate. Drizzle some sugar syrup on them and garnish with chopped pistachios.
- Orange Malpua is ready to serve; serve them with Rabri and Enjoy!
Nutrition
Calories: 124kcalCarbohydrates: 26gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.004gCholesterol: 1mgSodium: 17mgPotassium: 76mgFiber: 0.5gSugar: 15gVitamin A: 83IUVitamin C: 11mgCalcium: 48mgIron: 1mg
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