📝 About This Recipe
Malpua is a timeless Indian delicacy, often described as a decadent, deep-fried pancake soaked in aromatic sugar syrup. Originating from ancient Vedic roots, these lacy, crisp-edged delights feature a soft, succulent center infused with fennel and cardamom. It is a celebratory staple during festivals like Holi and Diwali, offering a soul-warming blend of textures and floral sweetness.
🥗 Ingredients
For the Malpua Batter
- 1 cup All-purpose flour (Maida) (sifted)
- 1/2 cup Milk solids (Khoya/Mawa) (crumbled or grated)
- 2 tablespoons Semolina (Suji/Rava) (fine variety for crunch)
- 1 teaspoon Fennel seeds (Saunf) (coarsely crushed)
- 1/2 teaspoon Cardamom powder (freshly ground)
- 1.5 cups Whole milk (lukewarm)
For the Sugar Syrup (Chashni)
- 1 cup Granulated sugar
- 1/2 cup Water
- 10-12 pieces Saffron strands (Kesar) (soaked in a teaspoon of warm milk)
- 1/4 teaspoon Lemon juice (to prevent crystallization)
For Frying and Garnish
- 2 cups Ghee (Clarified butter) (for deep frying)
- 1 tablespoon Pistachios (slivered)
- 1 tablespoon Almonds (slivered)
- 1 teaspoon Dried Rose Petals (edible, for decoration)
👨🍳 Instructions
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1
In a large mixing bowl, combine the crumbled khoya and lukewarm milk. Whisk vigorously until the khoya is completely dissolved and the mixture is smooth.
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2
Gradually add the all-purpose flour and semolina to the milk mixture, whisking constantly to ensure no lumps form. The batter should be of a thick, pouring consistency (similar to pancake batter).
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3
Stir in the crushed fennel seeds and cardamom powder. Cover the bowl and let the batter rest for at least 30 minutes; this allows the semolina to hydrate and the flavors to meld.
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4
While the batter rests, prepare the sugar syrup. In a saucepan, combine sugar and water over medium heat.
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5
Bring the syrup to a boil. Add the saffron strands and lemon juice. Simmer for 5-7 minutes until the syrup reaches a 'half-string' consistency (slightly sticky but not thick).
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6
Keep the sugar syrup warm on the lowest heat setting or set aside in a warm place.
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7
Heat ghee in a wide, flat-bottomed frying pan (like a tayi) over medium-low heat. The ghee should be about 1 inch deep.
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8
Check the batter consistency after resting. If it has thickened too much, add a tablespoon of milk to bring it back to pouring consistency.
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9
Pour a small ladleful (about 2-3 tablespoons) of batter into the center of the hot ghee. Do not spread it; it will naturally form a circle.
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10
Fry on medium-low heat. Once the edges start to turn golden and crisp (about 2 minutes), gently flip the malpua using a slotted spoon.
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11
Cook the other side until the entire malpua is golden brown. Remove with a slotted spoon and press gently between two spatulas to drain excess ghee.
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12
Immediately drop the hot malpua into the warm sugar syrup. Let it soak for 2-3 minutes so it absorbs the sweetness.
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13
Remove the malpua from the syrup and place it on a serving plate. Repeat the process for the remaining batter.
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14
Garnish with slivered pistachios, almonds, and a sprinkle of dried rose petals.
💡 Chef's Tips
For the best texture, ensure your ghee is at medium-low heat; if it is too hot, the malpua will burn outside and stay raw inside. Always use fresh khoya for a rich, melt-in-the-mouth center. If you don't have khoya, you can substitute it with 1/2 cup of milk powder mixed with a little heavy cream. Resting the batter is crucial; it ensures the malpuas develop those signature lacy, porous edges. Ensure the sugar syrup is warm, not cold, when soaking the malpuas to allow for deep penetration of the syrup.
🍽️ Serving Suggestions
Serve warm topped with a generous dollop of chilled, thickened Rabri (sweetened reduced milk). Pair with a hot cup of Masala Chai for a classic afternoon treat. Serve alongside a savory snack like Samosas to balance the intense sweetness. For a modern twist, serve with a scoop of vanilla bean or kulfi-flavored ice cream. Add a silver leaf (Chandi ka Warq) on top for a truly royal, festive presentation.