Americans LIVE for dessert. In India meals usually end simply with fruit. According to Madjur desserts, as we know them, are saved for special occassion meals. I am waiting to try my hand at Gulab jamun (fried milk balls in syrup) which I hear is quite an undertaking, but have made Kulfi whiuch is an ice cream type dish. It was very tasty.
Somewhere in between in difficulty is MALPUA.
These are simple pancakes which are fried and then submerged in a light syrup flavored with cardmom.
6 oz sifted AP flour
4 fl oz milk
6 fl oz heavy cream
1 1/4 lb sugar
2 cardamom pods,slightly crushed
3 Tbl vegetable oil (more if needed)16 fl oz water
Mix the flour, milk, and cream with a whisk. Cover and refrigerate overnight.
Make the syrup by combining the sugar, 16 fl.oz of water, and the cardamom pods in a pot. Bring to the boil without stirring. Lower heat and simmer 2 to 3 minutes, or until all the
sugar dissolves. Put syrup into serving bowl large enough to hold pancakes as well.
Heat the oil in a 10 – 12 inch frying-pan over a medium flame. Pour in enough batter to make two 4-5-inch pancakes at a time. Cook pancakes slowly on both sides so they get
golden-brown and crisp. As pancakes are done, lift them out and put them into the syrup. Finish all the batter this way. Adjust heat so as not to burn pancakes, and add more oil as
you require it. There should be about 3 tablespoons of oil in
the frying-pan constantly. Malpua can be served either at room temperature or slightly
warm. Bring bowl of pancakes and syrup to table. Each person should serve himself-only the pancakes, not any of the syrup.
These were so simple to make and very very sweet. The batter was very thick and went into the oil more like balls than pancakes. But after flipping them and pressing them down they made nice little disks.
This recipe comes from Jaffrey’s The Madjur Jaffrey Cookbook (page 837).