Pudding Vegetarian

Vivek Singh’s Malpua

Malpua are a traditional treat during the Holi festival. Chef and Great British Food Award judge, Vivek Singh, shares his recipe.

Serves 16-20

Ingredients

For the pancakes

200g/7oz plain flour

160g/5¾oz caster sugar

400ml/14fl oz full-fat milk, plus extra if needed

½ tsp green cardamom powder

1 tbsp golden raisins

½ banana, mashed (optional)

vegetable oil, for deep-frying

To serve

Vanilla ice cream

Method

Mix all the pancake ingredients in a large bowl to make a smooth batter, adding more milk if required. Set aside in the fridge for 2–3 hours to allow the flavours to develop. Pour the oil into a wok to the depth of around 5cm/2in and to medium–hot heat. Mix the batter and pour a small amount into the wok for each pancake, frying in batches. Fry each pancake for 3–4 minutes, flipping halfway. Fry until the outside is golden and crisp. Remove the pancakes, drain and allow to cool for a minute or so, then serve with scoops of ice
cream