Sweet potatoes were my first choice when I wanted to make some healthy Malpuas. Malpuas are pancakes made with semolina, all-purpose flour, milk, and sugar. It is flavored with cardamom and fennel seeds. It is a traditional dessert, prepared during an Indian festival called Holi “Festival of colours”. This festival marks the onset of spring, and people smear each other with colours. Holi also signifies the triumph of good over evil. Food being one of the essential part of all Indian festivals, an array of sweets are prepared even for Holi. My memories of Holi are associated with my Hostel days in Assam. My friends dragged me out and drenched me in coloured water. I have such fond memories of that day. It ended with eating malpuas at some sweet shop.
The crisp pancake soaked in sugar syrup is in itself a revelation. Cardamom and fennel play magic with your taste buds. When you add a dollop of thickened milk or rabri, you attain bliss. To reduce the guilt, I made these malpuas with sweet potatoes and jaggery. Skip the rabri and have the malpuas with the jaggery syrup to make them even more healthy.
Have a safe and blessed Holi. Use natural dyes and say no to chemicals.
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Makes: 10-12 malpuas
- Sweet potato 250gms
- Flour 50gms
- Semolina 30 gms
- Milk 200 ml
- Jaggery 20 gms
- Rosewater 2 tbsp
- Fennel + cardamom seeds crushed ½ tsp
- Water (as per requirement)
- Water ½ cup
- Jaggery 40 gms
- Milk 500 ml
- Milk powder 2 tbsp
- Saffron few strands soaked in few tbsp of warm milk
- Sugar 3 tbsp
- Crushed pistachios
- Dried rose petals
- Roast or boil the sweet potatoes and blend them with milk to a fine puree.
- Pour it into a mixing bowl. Add the all-purpose flour, semolina, jaggery, rose water, and spices. Use a whisk to combine.
- Add water (little at a time) to get a perfect consistency. Let it rest for 20-30 minutes. Heat oil in a pan, pour oil enough for the pancake to float just above the bottom.
- Pour a ladle of batter and push the batter out to the sides to give the pancake an even shape. Flip when the pancake is cooked on one side. Drain excess oil on a paper towel.
Bring water to a rolling boil and add jaggery, saffron, and crushed cardamom. Let it thicken to your desired consistency.
Heat milk in a nonstick shallow pan. Add the milk powder and stir to combine. Keep scraping from the sides of the pan. Slowly the milk starts to thicken. Add the saffron-infused milk and mix.
Soak the pancakes in syrup and serve with a sprinkle of nuts, petals, and saffron strands.
Alternatively, you can drizzle the syrup and pour some rabri over the pancakes. Serve with a sprinkle of nuts, petals, and saffron strands.