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Malpua Pancake with Jaggery Fennel Maple Syrup


Malpua Pancake with Jaggery Fennel Maple Syrup is a mouth-watering Fusion recipe that you can prepare for your loved ones on special occasions and festivals to treat their taste buds. This is an easy-to-make dessert recipe that gives a unique taste as it has the flavours of jaggery, fennel and maple syrup along with vanilla ice cream.

1 1/2 cup all purpose flour
1 teaspoon salt
1 1/4 cup milk
3 tablespoon butter
1 teaspoon flaked almonds
2 tablespoon water
3 1/2 teaspoon baking powder
1 tablespoon sugar
1 beaten egg
1 teaspoon saffron
3 scoops vanilla ice cream
refined oil as required

For Toppings:
1 cup jaggery
2 tablespoon maple syrup
1 tablespoon fennel seeds

Step 1
Take a large bowl and sift together all purpose flour, baking powder, salt and sugar. Make a well in the centre of this mixture and pour together milk, beaten egg, melted butter and saffron water. Mix until the mixture is smooth and a fine batter is ready. (Note: To make the saffron water, soak saffron in 2 tablespoons of water for 15-20 minutes.)

Step 2
Next, put a frying pan over medium flame and heat a little oil in it. Add a scoop of batter on the frying pan and use approximately 1/4th cup of the batter for each pancake. Fry the pancake from both the sides until brown in colour. Repeat the process to make more malpuas.

Step 3
Then, grate jaggery in a bowl. Afterwards, add fennel seeds and maple syrup in the bowl of grated jaggery and mix well to prepare the jaggery fennel maple syrup for pancakes. Transfer the malpuas to a cast iron pan and add the jaggery fennel maple syrup over them. Add a scoop of vanilla ice cream and garnish the dessert with almond flakes. Serve immediately!