Banana Malpua with Rabdi (pan grilled)

I can eat Malpua (Indian pancake, deep fried and dunked in sugar syrup) anytime of the day, any number of times a day, and sometimes even wake up in the night to have some. But the guilt of eating deep fried sweet meat, soaked in sugar syrup and then generously drizzled with Rabdi (milk and cream thickened with dry fruits) is way too much to handle. So I decided to just pan fry the malpua this time, using cooking oil spray.

If I can get almost the same taste, with no oil, it potentially means, more Malpuas!! So why not!

And if you are watching your weight, skip the rabdi too. It will take care of your cravings and still not give you the guilt. Trust me, this is no compromise as far as the taste goes. And for those who are lucky enough, not to be worried about oil/gee, go ahead, make Malpua the traditional way- deep fry, dunk in sugar syrup and generously top it with rabdi.

Making Sugar Syrup:

Sugar – 1 Cups

Water – ¾ Cup

Saffron – pinch

Lemon Juice – ½ tsp

Cardamom Powder – 1/8 tsp

1. Mix water, saffron, lime juice and sugar in a heavy bottom pan. Bring to a boil and then reduce heat to simmer and cook for 15 minutes. Keep checking in between, and if the syrup becomes a little sticky, it means the syrup is ready. Add cardamom powder in the end, else cardamom loses its flavor. Once the syrup is ready, remove from heat.

For quick Rabdi:

Light cream – 2 cups

Sugar – ¼ cup (adjust as some like it really sweet and some don't)

White bread – 1 slice

Milk – ½ Cup

Corn starch – 1 tsp

Saffron – 4-5 strands

Almonds – 6-7 nos. (skin removed)

Cardamom powder – from 4-5 pods

1. Bring the cream to a boil in a non-stick (preferably) deep pan. Simmer and let it reduce to almost 50%. Keep stirring intermittently and remove any milk reduction sticking at the bottom or sides.
2. Add saffron to the boiling milk, which by now should be reduced to half. Mix well.
3. Add the sugar and mix well.
4. Remove the brown sides of the bread and roughly chop the white portion. Add this to a blender, with corn starch, 6-7 almonds and blends as fine as you can. Add to the mixture.
5. Now you need to continuously stir as the corn starch can stick to the bottom and lump up.
6. Coarsely grind the remaining almonds and add to the mixture.
7. Stir for another 5-6 min or till its almost the consistency of a pan cake batter.
8. Add cardamon powder in the end and mix. Switch off the flame and let it cool

For the Malpua:

Self raising flour – ½ Cup (replace with ½ cup all purpose flour and ¼ tsp baking soda)

Milk – ½ Cup (may need to adjust to get the right consistency)

Very ripe banana – 1 Large (grated)

Cardamom powder – ½ tsp

Sugar – 4 Tbsp

Cornflour – 2 tsp

1. Mix all the ingredients to form a lump free batter. You can always add a little more milk or flour to adjust the consistency (as flours do differ from one brand to another)
2. Heat a non stick pan to a medium high. Without adding any oil, spread the batter in a shape of a pan cake or a very thick dosa. (Deep fry if you want to make it the traditional way)
3. Now spray oil, turn the side and spray oil on the other side as well.
4. Reduce heat to make it a little crispy on both sides.
5. Once it is a little more brown than golden brown, remove from the pan and place on a paper towel.
6. Dunk in sugar syrup for 10-15 seconds and transfer to a clean serving plate.
7. Top it with rabdi and eat, while it is still hot/warm!

* You can also add sliced/fine chopped coconut, raisins, chopped pineapple to make malpua of your choice. 

**Some people like their malpua dry and soft, without dunking in sugar syrup.