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Malpua

Serves 4
60 mins
150 Kcal
Let's explore Malpua, a dish that is loved across India. The dish is also made with mashed bananas or grated coconut in some of its forms, which adds further dimension to the texture and taste. It should be thick enough to coat a spoon, just not still pourable. They are also spiced with cardamom powder that gives flavour and warmth to the pancakes. When the batter is ready, heat ghee (clarified butter) in a deep pan or skillet. Add small amounts of the batter onto hot ghee, deep frying each malpua till golden brown and crisp on the edges. If they are fried properly with the perfect balance of softness and crispiness, then one can that they are done. The malpuas are then drenched in sugary syrup spiced with either saffron or rose water, based on preference, which intensifies the fragrance, leading to more sugar rush. The sugar syrup adds a flavour to it which makes each bite salty yet sweet. Enjoy hot, steaming malpuas garnished with finely chopped nuts such as almonds or pistachios for a nice crunch!

Ingredients required for Malpua

  1. 2 tbsp sooji
  2. 1 cup maida
  3. Ghee
  4. Pistachios
  5. 1/2 tsp cardamom
  6. Almonds
  7. 1 cup milk
  8. 1 cup sugar

Cooking steps for Malpua

  1. 1
    Let's start by preparing the batter.
  2. 2
    Add all-purpose flour, baking soda, and salt in a small bowl. Take 1 cup of maida (all-purpose flour) in a medium-sized mixing bowl. Maida is the base of these malpuas, holding them together and crisping when fried.
  3. 3
    Once done, it's time to add sooji to the flour. Sooji adds crispiness, which will keep your malpua recipe airy and light yet crispy in texture. This unique ingredient is a must for this recipe.
  4. 4
    Now, let's throw in some baking powder. As you know, baking powder will provide aeration and fluffiness from within. You can also replace this with Eno. Mix it thoroughly using a whisk or a spoon. Forks can work as good whisks as well.
  5. 5
    Combine the milk with the dry ingredients. Add the milk slowly to the flour mix. Keep continuously whisking while adding it. This will ensure that your batter remains lump-free.
  6. 6
    You will now have a smooth paste. The consistency should be pourable, not too thick or thin. This ensures that when fried, the malpua cooks evenly. If the batter seems too thick, add a tbsp of milk until it's just right.
  7. 7
    Adding to that, to give this fragrance to the malpua, add 1/2 tsp of crushed cardamom to the batter. Cardamom gives off a sweet, warm aroma that goes well with sugar syrup. You can use freshly ground cardamom or store-bought powder. You can even add a few strands of saffron for more added luxury. The saffron adds a beautiful golden colour and enhances the flavour. Mix the cardamom and saffron into the batter until smooth, with no lumps. Sooji needs some time to puff up, so it's best to allow your batter to rest for at least half an hour. This will give you an idea of the actual consistency.
  8. 8
    Let's get the sugar syrup ready. Combine 1 cup of sugar and 1 cup of water in a saucepan and heat over medium heat. Once the sugar dissolves, turn the flame low until the syrup reaches a one-string consistency. Test this by dipping a spoon into the syrup and lifting it. When the syrup is ready, it will form a thin, single thread between your fingers. Once the consistency is reached, add a few strands of saffron for flavour and colour. Turn off the heat and set it aside.
  9. 9
    It's time to fry after the batter has rested and the syrup is ready. In a wide pan, heat ghee over medium heat. Ghee imparts a rich flavour and helps achieve that golden colour. Once the ghee is hot, pour a ladleful of batter into the middle of the pan. It would spread in a circular shape. Fry the malpua over medium heat until crispy and golden brown on the edges; flip carefully to cook the other side.
  10. 10
    Once the colour of the malpua is golden brown from both sides, drain the malpua into a plate and remove the excess ghee by using a slotted spoon. Immediately dip the malpua in the sugar syrup. Allow it to soak for 2-3 min so that the syrup is absorbed and the malpua becomes soft from inside. For a crispy texture, soak less than that.
  11. 11
    To finish, garnish the malpua with chopped almonds and pistachios. The nuts add a delightful crunch and elevate the appearance of the dish.
  12. 12
    If you liked this recipe of Malpua, don't forget to share it with your friends and family.

Shop Ingredients

Pistachios
338
1
449
1
339
1
432
1
74
1
679
1
386
1
79
1
79
1
Milk (1 cup)
32
1
25
1
24
1
27
1
34
1
45
1
50
1
Sooji (2 Tbsp)
35
1
37
1
59
1
37
1
70
1
63
1
35
1
40
1
81
1
58
1
Maida (1 cup)
51
1
34
1
37
1
46
1
51
1
89
1
76
1
61
1
70
1
72
1
Sugar (1 cup)
48
1
47
1
239
1
53
1
69
1
84
1
50
1
230
1
99
1
230
1
Almonds
207
1
563
1
113
1
449
1
221
1
369
1
465
1
979
1
526
1
390
1
Ghee
384
1
585
1
297
1
540
1
148
1
635
1
658
1
549
1
701
1
129
1
Cardamom (1/2 tsp)
182
1
54
1
250
1
115
1
258
1
340
1
192
1
220
1
242
1
442
1

FAQs

What makes Malpua tasty?

Malpua tastes excellent due to its crunchy edges and soft, syrupy interior. The basic batter made with flour, milk, and ripe bananas or khoya is deep-fried till golden brown. What is more, the fennel seeds cardamom give aromatic sweetness, while steeping the fried malpuas in sugar syrup gives rich, caramelised flavours, hence making dessert indulgence perfect.

How to store Malpua?

Malpua may be stored in an airtight container at room temperature for a day. It will last in the refrigerator for about 2 to 3 days. Let it cool down completely before storing it to avoid the sogginess of the malpuas. If it is soaked in syrup, store these in a shallow container, separating every layer with parchment paper to prevent sticking. Serve them after reheating if you want them fresh.

How to serve Malpua?

Serve malpua warm or at room temperature, either on their own or in sugar syrup. For added luxury, serve with rabri-thickened, sweetened milk and sprinkle with nuts such as almonds or pistachios. Sprinkle cardamom or saffron if desired for added flavour. It makes a delicious dessert, especially during festivals.