Malpua
Malpua is a traditional Indian dessert, especially popular during festivals like Holi or Diwali. The sweet pancake batter is thicker than that of regular pancakes and is often spiced with cardamom and fennel for a richer flavor. A key characteristic of Malpua is that after frying, it's soaked in sweet sugar syrup, allowing the tender pancake to be infused with delicious sweetness. There's nothing better than the aroma of freshly fried Malpua filling the kitchen on a cold evening or during a festive dinner. The secret to perfect Malpua lies in the right batter consistency and even frying temperature, ensuring a golden-brown, slightly crispy exterior with a soft interior texture.
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Ingredients for this recipe
Servings: 6
200
g
All-purpose flour
250
ml
Milk
50
g
Sugar
5
g
Baking powder
1
tsp
Fennel seeds
1
tsp
Cardamom
100
ml
Ghee or oil
100
ml
Water
150
ml
Honey or sugar syrup
20
g
Almonds or pistachios
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Preparation Steps
1
In a bowl, combine the flour, sugar, baking powder, fennel seeds, and cardamom.
2
Add the milk and water, whisking until smooth, creating a thick pancake-like batter.
3
Let the batter rest for 15-20 minutes to allow the flavors to meld.
4
Heat ghee or oil in a skillet over medium heat.
5
Pour a small ladleful of batter into the hot oil and cook on both sides until golden brown, about 1-2 minutes per side.
6
Repeat with the remaining batter. Place the cooked malpuas on a paper towel-lined plate to absorb excess oil.
7
Pour the warm sugar syrup or honey over the malpuas, allowing them to soak up the sweetness.
8
Garnish with chopped almonds or pistachios and serve warm.
