Malpua is a classic Indian dessert made by frying a lightly spiced batter in ghee and soaking it in warm sugar syrup. Soft on the inside and crisp around the edges, it is commonly enjoyed during festivals and special occasions.
This dish combines simple pantry ingredients with aromatic spices and nuts, creating a rich and comforting sweet.
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup milk
- 2 tablespoons semolina
- 1 tablespoon fennel seeds, lightly crushed
- Water, as needed
- Ghee, for frying
- Chopped pistachios and almonds, for garnish
- A few strands of saffron
Preparation Instructions
Step 1: Prepare the batter
In a bowl, combine flour, milk, semolina, fennel seeds, and enough water to make a smooth, pourable batter. Whisk until lump-free. Let the batter rest for about 20 minutes.
Step 2: Make the sugar syrup
In a saucepan, heat sugar and water until the sugar dissolves. Add saffron strands and cardamom if desired. Keep the syrup warm while frying.
Step 3: Fry the malpua
Heat ghee in a shallow pan over medium heat. Pour a small ladle of batter into the hot ghee, allowing it to spread naturally. Fry until golden brown on both sides.
Step 4: Soak and garnish
Transfer the fried malpua directly into the warm sugar syrup. Let it soak briefly, then remove and garnish with chopped nuts and saffron.
Serving Suggestions
Serve malpua warm, either plain or with rabri for a richer dessert. It pairs well with tea or as a festive sweet after meals.
Why This Recipe Works
- Semolina adds a light crisp texture
- Fennel seeds provide gentle sweetness and aroma
- Ghee enhances flavor and richness
- Sugar syrup keeps the pancakes moist and flavorful
Tips for Best Results
- Keep the batter slightly thick but pourable
- Fry on medium heat to avoid burning
- Do not over-soak, or the malpua may become too soft
- Use fresh ghee for the best flavor