Mango Malpua- Popular Indian Dessert

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Summer are known for the abundance of invigorating fruit recipes that are prepared at home to beat the heat.Mango is one such fruit that is versatile even beyond our imaginaion. There are too many recipes we usualy prepare from mango. But today I want to share one of my fevorite recipe of mango dessert , which is ‘Mango Malpua’. For those who don’t know what ‘Malpua ‘ is- Malpua is a pancake served as a dessert  or a snack originating from the Indian subcontinent. The batter for malpua is normally prepared by flour, and water , milk, coconut,  sometimes crushing ripe bananas also used. Then deep fried in ghee or oil, and served hot after  dipped in sugar  syrup  after they are fried . Now talking about todays recipe here I am using wheat flour and semolina  instated of  refined flour . Besides I am using organic jaggery in place of sugar for making syrup.The main motto behind this  healthy twist is that , so tha...
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Dutch Style Millet Pancakes

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Pancakes are perfect breakfast recipe for the lazy weekend morning.They are easy and super fun to make.You can make them easily  with ingredients you typically already have. Plus, they are easy to change up with different things to mix in and different kinds of syrup you could top them with. For sure pancakes are  a  delicious, versatile breakfast which satisfy all.

Here I am going to share a  Dutch pancake  recipe , which  is usually larger and much thinner than the thick and fluffy American pancakes.

Typically all-purpose flour (i.e Maida) is used for making pancakes , but here I am going to replace flour with a mix of  pearl millet flour (bajra ki atta) and wheat flour in equal proportion.

Pearl millet is one of the most common millets available ,are frequently used in place of wheat even outside of India.Rich in fiber, proteins and essential mineralsminerals like magnesium, iron and phosphorous., pearl millet flour is a healthy gluten-free and alkaline, so very soothing for the body.

Bajra has complex carbohydrates which release energy slowly. As a result one feels fuller for a long time after a millet meal, making it a perfect grain for weight-loss diets.

Prep: 5 mins

Cook: 15 mins.

Servings: 5

 

 


Ingredients;

 

  • ·       1 ½ cups flour (equal proportion mixture of millet flour and Wheat flour)
  • ·       1 ½ teaspoons baking powder
  • ·       Salt to taste
  • ·       2 tablespoon brown sugar
  • ·       1 ¼ cups milk
  • ·       1 egg
  • ·       2 tablespoons butter, melted
  • ·       Oil for cooking
  • ·       1 medium size Mango for topping
  • ·       1 teaspoons cinnamon powder (for flavour)

 

How to make

 

1.   Combine the dry ingredients . 

Place 1 ½  flour, 2 tablespoons brown sugar, 1 ½  teaspoons baking powder, and 1/2 teaspoon  salt, 1tps cinnamon powder  in a large bowl and whisk to combine.

 

2.   Add the wet ingredients.

Add 1 ¼  cups milk, 1  large eggs, and 2 tablespoons butter. Whisk until almost smooth.

3.   Let the batter rest

Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick pan over medium-high heat

 

4.   Fry the  pancakes

Add 1 teaspoon of  oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3-5 minutes.

5.   Flip and cook

 Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a plate. Repeat using more oil and cooking the remaining batter.

6.   Serve it with mango as a topping.

 

Tips for making Best Pancakes

 

Ø Batter should not be too thick or too runnyI used to test the batter with my spoon, lifting it gently above the rim of the bowl. It has to be thick but able to run slowly and nicely off of the spoon.

 

Ø Use a measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.

 

Ø Don’t rush to flip pancakes too early. Let them under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.

 

 


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