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Seero Malpuro |Traditional Sindhi Recipe

Yields5 Servings

Traditionally, Malpua is a sweet made from All purpose flour mixed with reduced milk (Milk of very thick consistency), and mawa/khoya. The batter is then fried as pancakes in batches, dunked in sugar syrup and served with either Rabri or curd/yogurt. Some prefer it with milk, while Sindhis generally serve it with ‘ Sooji jo seero‘ or semolina halwa, which is again made from semolina, milk, sugar syrup etc

 250 g All purpose flour
 1 pinch Baking powder
 650 ml Milk (Boil around 500 ml of milk till reduced to almost half, set aside remaining 250 ml to adjust the consist
1

Sieve the maida with baking powder. Be very very cautious about adding just a pinch of baking powder. Anything more than that will burst your Malpuras while frying. Trust me, I went through this :-( .

2

Boil approximately 500 ml of milk and simmer till reduced to half of its quantity.Gently mix khoya /mawa to this to make the mixture more creamy and thick. If mawa is unsweetened then add around 2 spoons of sugar to the mixture.

3

Now take a deep mixing bowl, add maida and baking powder mixture, fennel seeds, pepper corns, and mix the warm or cooled (never hot) milk -mawa mixture and mix well to form a lump free batter. The batter should be of thick pouring consistency , so if needed keep on adding the reserved 150 ml of milk, adding very little at a time. The amount of milk required to achieve the perfect consistency varies from 75 ml to 200 ml, depending upon how thick your milk-mawa mixture is.So trust your instincts.

4

In the meantime make sugar syrup by boiling sugar, cardamom and water .If adding saffron, soak it in warm milk for sometime and then add in sugar syrup anytime in between.

5

Now in a flat bottomed fry pan or kadai, heat ghee/ oil or mixture of ghee and oil to shallow fry Malpuras.

6

Carefully spread a ladle full of batter in ghee to make a small pancake. Fry on medium to low flame.Turn it gently and fry on other side till it is crisp brown from sides.

7

Remove from oil and soak in sugar syrup (warm) for about 2 minutes or so and then drain on a colander .

8

Repeat the procedure for the remaining batter. Depending upon the size of pan, you can fry 2 -3 pancakes in one single batch.

9

Garnish with sliced unsalted pistachios and serve with either Rabri or curd or like seen in picture, with Sooji Halwa.

Nutrition Facts

Servings 5