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Recipes,Desserts,Festive

Falahari Malpua Recipe


Mar 19, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

No Indian festival is complete without a delicious sweet dish! Here’s Chef Pallavi Nigam, cooking a classic Malpua recipe with Desi Atta Company’s Upwas Parantha Atta!

INGREDIENTS

    Upwas ka aata: 125g
    Sugar: 40g
    Milk: 40g
    Saunf or fennel seeds: 1 teaspoon
    Cardamom pods, crushed: 3-4
    Ghee to deep fry

DIRECTIONS

In a big bowl, add upwas ka aata sugar, saunf, and crushed cardamom pods.
Mix all the dry ingredients together with the help of the spoon.
Now make a medium consistency batter, by gradually adding milk and whisking.
Adjust the sweetness, if required.
Heat ghee in a shallow frying pan.
Add the ladle full of batter to the hot ghee to make a pancake, lower the flame and fry it till golden brown.
Your delicious Malpua is ready.

About Pallavi Nigam SahayFollow On

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Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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