There is an entire street in Ajmer, where sweet shops sell malpuas with other mithais and namkeens. Such lanes and streets are common but famous across various Indian cities. They are famous for native dessert recipes. But there are a few sweets which are available pan-India with slight variation. Malpua is one such preparation. Famous across households, it is a syrupy pancake eaten on occasions.
Usually, maida is the main ingredient to prepare malpuas. On similar lines, shakarkandi malpua or sweet potato malpua is another variation and has flavours of fennel seeds (saunf) and cardamoms. Try this indulgent and super sweet dessert.
In a bowl, add the mashed boiled sweet potatoes, maida, semolina and fennel seeds. Mix them well.
See VideoAdd the milk to the mixture slowly to make a nice thick batter. Cover and keep aside for 15 minutes.
See VideoAs the batter rests, it is time to make the sugar syrup. In a pan, add water, followed by sugar. Let it come to a boil and add a pod of green cardamom and a few strands of saffron. Turn the flame off and remove the pan from the flame.
See VideoThe batter now is thicker since the semolina soaked up the liquid and puffed up. If you feel that the batter has become too thick, add a little milk to achieve the desired pouring consistency.
See VideoHeat oil in a Kadhai for frying. once the oil is hot, add a dollop of the malpua batter. Fry on low heat until it turns golden brown. Do not forget to cook on both sides.
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