UBS In Per Cooking Class: Crispy Malpua Sweet Cakes, Cardamom-Saffron Syrup

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Malpua

Adapted from Nahi Jalan; Makes 15 pancakes

Batter

1 cup all purpose flour

¼ cup semolina flour

2 tbsp whole milk powder

1 tsp fennel seeds

½ tsp ground cardamom

Pinch of ground black pepper

2 tbsp plain yogurt

1 cup milk

½ cup ghee

⅛ tsp baking soda

Syrup

1 cup sugar

¼ tsp cardamom seeds or 2 - 3 smashed cardamom pods

¼ tsp saffron threads

2 tsp milk

Garnish

2 tbsp blanched and slivered almonds

2 tbsp pistachios, finely chopped

1. For the pancakes: combine the flours, milk powder, and spices in a large bowl. Stir in the yogurt and gradually add enough milk, while stirring, to form a smooth pourable batter. Set aside at room temperature for 30 minutes, while you make the syrup.

2. For the syrup: combine the sugar, cardamom, and ½ cup water in a medium skillet. Bring to a boil and then reduce to a simmer and cook until syrupy, about 8 minutes, Keep warm. Meanwhile, soak the saffron in the milk in a small bowl.

3. Heat 2 tbsp ghee in a large skillet over medium-high heat. Meanwhile, add the baking soda to the pancake batter and mix well. Once the ghee is hot, add dollops of the batter (2-3 tbsp each) to the skillet; it should spread like a pancake. Reduce the heat to medium and fry until golden brown, about 2 minutes. Flip and cook until golden brown, about 2 minutes more, then transfer to a paper towel lined plate. Make only 4 pancakes at a time to maintain the heat of the ghee. Repeat with the remaining batter, adding more ghee as needed between batches (let it become before adding batter).

4. To serve: Add the saffron milk mixture to the warm syrup. Use tongs to dip and coat the pancakes in the hot syrup and transfer to a serving platter; sprinkle with almonds and pistachios.