MALPURAS PANCAKE for 5 persons

 MALPURA& PANCAKE

1. 1 teacupful fine wholemeal and plain flour mixed
2. 3 tablespoonfuls sugar
3. 2 or 3 tablespoonfuls set butter-fat
4. I teaspoonful some aniseed or a few drops lemon essence Just over I teacupful of milk and water
5. teaspoonful baking powder

FOR 5 MALPURAS. Sieve the flour in a mixing bowl, add sugar and baking powder, and gradually add the warmed-up milk and water. The batter for Malpas should be of medium thickness. Beat for several minutes, add some or lemon essence, and beat once again. Leave in a warm place for about an hour.

the main method for  MALPURAS PANCAKE for 5 persons 

Melt I tablespoonful of butter-fat in a frying pan, beat the batter once more, adding a tablespoonful more of water if necessary; then pour two tablespoonfuls of the batter into a teacup, and from the teacup spread it evenly on the smoking fat, tang care to keep malaria as round as possible. Fry on medium heat, fairly quickly, and in plenty of fat. When light brown on both sides, remove from the pan and place in a shallow dish. Repeat the process until all the Malpas are fried.

When ready, the edges of the Malpas will be crisp, but the Centre will be more like the usual pancake. They can be piled one on top of the other, and are usually served just warm. They are a great favorite during the rainy season, and in some places are served with rice pudding.

FOR 4 PEOPLE. Sort wash and soak the rice for at least 10 minutes. Mix sugar and water, and keep this thin syrup in a jug. Heat the butter-fat in a heavy aluminum saucepan, and fry the well-drained rice in it very gently for a few minutes. Warm the syrup, and add this and the well-washed sultanas, together with the peeled and sliced nuts and the cardamom seeds (whole) or the grated nutmeg. Bring to the boil, then turn heat very low. At this stage, it is better to put the saucepan (covered) in the oven for I hour 15 minutes, on Regulon 4. When ready, the rice should be well cooked, but not broken or sticking together.

As its quality often varies, some rice may take a little less water in the syrup, and the cooking time may also be slightly varied. Many people mix a teaspoonful of diluted saffron while the rice is cooking, to color it and give it fragrance.

Second method

The ingredients are the same as in the previous recipe. The difference in the method is that after frying the rice in the butter-fat, you pour hot water on it instead of the syrup. Sultanas are added as before. Bring to the boil and turn the