Holi is celebrated every year in the Hindu calendar and marks the Vernal Equinox...in other words Spring. The Festival of Colours has become a global festival with revellers caking each other from head to toe in powdered paint and taking joy in each other's multi-coloured appearance. It's perhaps one of the most democratic festivals on the planet as formality is stripped away and regardless of creed or status everyone is regarded as fair game. But it's not just the celebration of Spring and waving goodbye to Winter coats it's also a fabulous celebration of food and sweet treats.
Cake is perhaps an apt word to use as one of the glorious recipes used during Holi is the creation of Malpuas, honey soaked pan-cakes crowned with crushed nuts (I jewel mine with Blueberries and red currants) and an extra drizzle of honey syrup. So perhaps it's time to say good-bye to your traditional pancake recipe and try this special Holi Malpua out for size...it'll certainly add some colour to your repertoire. My friends at Kingfisher Beer seemed to think so...not a scrap was left!
How To Make Malpua Pancakes
- 125g plain flour
- 1tsp fennel seeds
- 1/3 tsp cardamom powder
- 1⁄8 tsp baking powder
- 125ml water (add as required)
- 3tbs whole milk powder
- 3tbs whole yogurt
- 3 tablespoon ghee or vegetable oil for frying
- 60g clear honey
- 60ml cup water
- 1 tbs coarsely crushed almonds
- 1 tbs coarsely crushed pistachios
Making Malpua Batter
Using a large mixing bowl, combine the flour, fennel seeds, cardamom powder and yoghurt. Gradually add the water stir until you have a thick lump free smooth batter. Cover and leave to rest for 30 minutes.
Using a small pan, heat the water over a low heat and stir in the honey until it melts. Keep the syrup pan warm, by placing a bowl of steaming water underneath it or sinking the pan into a larger one with boiling water in it.
Making Malpua Pancakes
Using a frying pan, heat the oil over a medium heat, meanwhile add the baking powder to the batter and mix well. Lower the heat and spoon in 2 - 3 tbs of the batter and gently smooth the batter into a flat disc and make 2 -3 malpuas in the pan. Fry until crisp and golden, turning the malpuas until crispy on both sides then drain on kitchen paper towels. Repeat until all the batter has been exhausted. Now dredge them in the honey syrup and garnish with the crushed nuts.