Malpua(sweet pancake) with Ricotta-Coconut Rum
 
Prep time
Total time
 
Author:
Serves: 24-30
Ingredients
For the Malpua
  • ½ cup khoya or bthick ricotta cheese(drained)
  • 5 tbsp sugar
  • ½ cup light coconut milk
  • 2 cup All purpose flour
  • ½ tsp cardamom
  • ¼ tsp baking powder
  • 1 cup water(use more or less)
  • 2 tbsp ghee or clarified butter to pan fry malpua
For the ricotta coconut rum cream filling
  • ½ cup shelled pistachios
  • ⅓ cup ricotta cheese(or khoya) not very thick.
  • 3 tbsp sweetened coconut flakes
  • 2 tbsp coconut rum
  • 2 tbsp white sugar
For the sugar syrup
  • ½ cup sugar
  • 3 tbsp water
  • 2 tsp coconut rum
  • ¼ tsp lemon juice to stop crystalization
  • Some almonds or pistachios to garnish
Instructions
For the Sugar Syrup
  1. Take ½ cup sugar in a pan and add water. Let it come to a one string consistency. That just means, when you take a little syrup in between the pointer finger and thumb, a one string should form. Be very very cautious when you try it because the syrup is very hot. Take it out of the heat and then add the coconut rum and lemon juice. Mix and set aside.
For the Ricotta - Coconut Rum Pistachio Cream
  1. Grind the pistachios with sugar to a fine paste, use the coconut rum to grind it with. Take it out and mix in the ricotta cheese. It should not be runny. It should be of piping consistency. If you find the cream too thick, add a another tsp of coconut rum. Make sure it holds it's shape when piping.
To make the Malpua
  1. In a large mixing bowl add the crushed khoya or the ricotta cheese. Mix well. Add the sugar,add cardamom and mix well. Add the all purpose flour. Now add water little by little to make a smooth paste. The consistency of the batter should be of a pancake or a dosa. It should not be too thick or too thin. Last add the baking powder and whip the batter for 2-3 minutes for a softer Malpua.
  2. Take a shallow non stick pan and add 2 tsp of clarified butter or ghee. Let it get hot, use a ladle to pour malpua. I used a tablespoon to make the malpua. Let it cook on one side, you will see it browning, then flip it and cook for another minute. Let it cook in medium heat. Take it out and dunk it in the syrup we've made.
  3. There are 2 options to serve this. You can dunk the malpua in the syrup and serve some cream over it or do not dunk it immediately, pinch the sides and form a cone. Let set for few minutes. Then stuff the cream, drizzle some syrup over it(my preferred method).
  4. Serve warm, room temperature with some pistachio cream.
  5. Grind the pistachios with sugar to a fine paste. Take it out and mix in the ricotta cheese. It should not be runny. It should be of piping consistency. If you find the cream too thick, add a a tsp of milk. Make sure it holds it's shape when piping.
  6. Serve warm, room temperature with some pistachio cream.
Enjoy
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/10/24/malpua-sweet-pancake/