Talking Tom:
💛💗💙 HAPPY HOLI! 💛💗💙 We're celebrating at home this year ‒ come join us! 🥞 Make yourselves some tasty malpua and get in the spirit! https://o7n.co/mttf-16-fb #MyTalkingTomFriends
Talking Angela:
We can't get enough of malpua! 🥞🤤 Have you tried them before, #LittleKitties?😍
Come celebrate Holi at our house and help us make some more! 🏡🌈👉 https://o7n.co/mttf-16-fb #MyTalkingTomFriends
Malpua
Serves 6
170g plain flour
100ml milk
175ml double cream
600g sugar
500ml water
2 cardamom pods
Vegetable oil or ghee, for frying
1. Prepare the batter the night before. Mix together the flour, milk, and double cream. Cover and leave overnight in the fridge.
2. Make the syrup. Gently heat the sugar, water, and cardamom pods in a pan, stirring occasionally, until all the sugar melts. Try not to let it boil. Pour the syrup into a bowl that's big enough to fit the cooked malpua.
3. Fry the malpua. Heat about 3 tbsp of vegetable oil or ghee in a frying pan. When it's hot, add a ladle (or large spoon's worth) of batter. Fry them for a few minutes on each side until golden and crispy. When they're done, lift them out and place them on some kitchen towel to drain off excess oil, and then put them into the bowl of warm syrup. Repeat with the rest of the batter.
4. Eat! Bring the bowl of malpua to the table and enjoy while they're still warm, or at room temperature.
Want to add a topping? Sprinkle the finished malpua with chopped pistachios or almonds, sliced fruit, or an Indian milk-based sweet called rabri.
