📝 About This Recipe
Malpua is India’s legendary ancient pancake, a celebratory treat that transforms simple flour and milk into a lacy, golden delicacy. These pancakes are deep-fried to achieve crisp, ruffled edges while maintaining a soft, creamy center, then soaked in a fragrant saffron sugar syrup. It is a quintessential breakfast-brunch luxury, especially when paired with chilled, thickened milk known as Rabri.
🥗 Ingredients
For the Batter
- 1 cup All-purpose flour (Maida) (sifted)
- 1/4 cup Semolina (Suji/Rava) (fine variety for crunch)
- 1 teaspoon Fennel seeds (coarsely crushed)
- 1/2 teaspoon Cardamom powder (freshly ground)
- 1/2 cup Milk solids (Khoya/Mawa) (crumbled or grated)
- 1.5 cups Warm milk (adjust for pouring consistency)
- 2 tablespoons Plain Yogurt (provides a slight tang and fluffiness)
For the Sugar Syrup (Chashni)
- 1 cup Granulated sugar
- 1/2 cup Water
- 10-12 pieces Saffron strands (soaked in a teaspoon of warm milk)
- 1/2 teaspoon Lemon juice (prevents crystallization)
For Frying and Garnish
- 2 cups Ghee (Clarified butter) (for shallow frying; can use oil but ghee is traditional)
- 2 tablespoons Pistachios (slivered)
- 2 tablespoons Almonds (blanched and slivered)
- 1 teaspoon Dried Rose Petals (optional for garnish)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the all-purpose flour, fine semolina, and crumbled khoya. Use your fingers to rub the khoya into the flour until it resembles coarse crumbs.
-
2
Gradually whisk in the warm milk and yogurt, ensuring there are no lumps. The batter should be smooth and have a thick, pouring consistency (similar to heavy cream).
-
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 soften.
-
4
While the batter rests, prepare the sugar syrup. Combine sugar and water in a saucepan over medium heat.
-
5
Bring to a boil, then add the saffron milk and lemon juice. Simmer for 5-7 minutes until the syrup reaches a 'half-string' consistency (slightly sticky but not thick).
-
6
Keep the sugar syrup warm on the lowest heat setting or set aside in a warm place.
-
7
In a wide, flat-bottomed frying pan (like a crepe pan), heat the ghee over medium-low heat. The ghee should be about 1 inch deep.
-
8
Check the batter consistency after resting. If it has thickened too much, add a tablespoon of milk to loosen it back to a pouring state.
-
9
Once the ghee is hot (but not smoking), pour a small ladleful (about 3 tablespoons) of batter into the center. Do not spread it; let it spread naturally into a circle.
-
10
Fry on medium-low heat. As the edges turn golden and crisp, gently flip the malpua using a slotted spatula.
-
11
Cook the other side until the entire pancake is golden brown. This usually takes about 2-3 minutes per side.
-
12
Remove the malpua and press it gently between two spatulas to drain excess ghee.
-
13
Immediately drop the hot malpua into the warm sugar syrup. Let it soak for 2 minutes, flipping once to ensure even absorption.
-
14
Remove from the syrup and place on a serving plate. Repeat the process with the remaining batter.
-
15
Garnish with slivered pistachios, almonds, and rose petals. Serve warm.
💡 Chef's Tips
Ensure the batter rests for at least 30 minutes; skipping this will result in rubbery pancakes rather than soft ones. Use a flat-bottomed pan rather than a wok (kadai) to ensure the malpuas stay flat and cook evenly. If the malpua breaks while frying, the batter is too thin—add a tablespoon of flour. If it is too tough, add a splash of milk. For the best flavor, use high-quality ghee; the nutty aroma of clarified butter is essential to the authentic taste. Maintain the ghee temperature at medium-low; if it's too hot, the malpua will brown outside but stay raw inside.
🍽️ Serving Suggestions
Serve warm with a generous dollop of chilled Rabri (thickened sweetened milk) on top. Pair with a hot cup of Masala Chai for a classic Indian brunch experience. For a savory-sweet contrast, serve alongside a spicy potato curry (Aloo Poori style). Add a side of fresh seasonal fruits like sliced mangoes or pomegranate pearls. Enjoy as a decadent breakfast on festive mornings or as a dessert after a heavy meal.