Malpua is a popular Indian dessert recipe, its soft and fluffy with light flavors of fennel seeds, cardamom and saffron. These Indian pancakes are made with wheat flour then soaked in sugar syrup. Often enjoyed as is or with Rabri, Ice Cream or Nuts.
- You can skip the sugar syrup and relish the malpua with Ice Cream or rabri
- Sugar syrup needs to be warm while soaking the malpua, incase it gets cold then warm it up a bit before soaking.
Servings: makes 8-10 malpuas
Time: Preparation – 30 mins, Cooking – 30 mins, Total – 1 hour.
- Whole Wheat Flour – 1 cup
- Sugar – 3/4 cup
- Curd (Plain Yogurt) – 1/3 cup
- Milk – 2/3 cup or as needed
- Crushed Fennel Seeds – 1 tsp
- Cardamom Powder – 3/4 tsp
- A few Saffron threads
- Water – 1/2 cup
- Ghee (Clarified Butter) to pan-fry the malpua
- Crushed Pistachios or Almonds for garnishing.
PS: 1 Cup = 250 ML.
How to make Malpua:
- Take a mixing bowl and wheat flour, fennel seeds, 1/2 tsp cardamom powder, 1/4 cup sugar, a few saffron threads & curd. Give it a gentle mix
- Now add milk in portions to make a flowing consistency batter. Let it rest for 20 mins
- Meanwhile make sugar syrup, add 1/2 cup sugar and 1/2 water to a saucepan. Bring it to a boil then cook on low-medium flame until it thickens, about 12-15 mins. Add 1/4 tsp cardamom powder and a few saffron threads. Mix and keep covered as we need it warm while soaking the malpua
- Heat a pan and spread some ghee to pan-fry the malpua, add a ladle full of batter and cook until golden. Flip and similarly do the other side
- Remove from the pan and dip it in the prepared warm sugar syrup. Soak for a few seconds and your Malpua is ready. Serve warm with some crushed pistachios or almonds. You can also relish it with some Ice Cream or rabri.