- 1 cup milk
- 2 cups white sugar, divided
- 1 1/2 cups water
- 5 pods green cardamom, crushed, or more to taste
- 7 saffron strands, or more to taste
- 2 ripe bananas
- 1 cup all-purpose flour
- 1/2 cup semolina flour (suji)
- 7 tablespoons sweetened condensed milk
- 2 teaspoons ground fennel seeds (saunf)
- 1 pinch salt
- 1 pinch baking soda (optional)
- 3/4 cup sunflower oil
- 4 tablespoons ghee (clarified butter)
- 8 slivered almonds, or more to taste
- 8 raisins, or more to taste
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
- Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
- Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
- Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
- Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.
07/09/2019
recipepes.com
banana malpua (fried ndian pancake for diwali), recipe
PT15M
PT1H
5
455 calories
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