Malapua Recipe

About this recipe

Malpua is a traditional Indian dessert originating from the northern and eastern regions of India, especially popular during festivals such as Holi and Diwali. This rich, sweet recipe features deep-fried pancakes soaked in a fragrant sugar syrup, flavored with cardamom, fennel, and saffron, making it an indulgent treat for the entire family. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 0.25 g Saffron
• 500 g Refined Flour
• 500 g Suji
• 50 g Fennel Seed
• 100 g Salt
• 1 l Homogenised Toned Milk
• 500 g Sugar
• 20 g Cardamom Powder

Instructions

1. 1. In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of semolina, 1/4 teaspoon of fennel seeds, and a pinch of salt. Mix well to evenly distribute the dry ingredients.
2. 2. Gradually add 1/2 cup of milk to the dry ingredients, whisking continuously to form a smooth batter. Set the batter aside to rest for 10 minutes.
3. 3. Meanwhile, prepare the sugar syrup by combining 1 cup of sugar, 1/2 cup of water, and a few strands of saffron in a saucepan. Heat on medium flame, stirring until the sugar dissolves completely. Simmer for 5 minutes to achieve a one-string consistency. Remove from heat and stir in 1/4 teaspoon of cardamom powder.
4. 4. Heat 1 cup of ghee or oil in a deep frying pan over medium heat. Once hot, lower the flame to medium-low.
5. 5. Carefully pour a small ladleful of the batter into the hot ghee, allowing it to spread naturally into a circular shape. Fry until the edges turn golden brown, then flip and cook the other side. Each malpua takes approximately 3-4 minutes to cook.
6. 6. Drain the fried malpuas on absorbent paper, then immediately immerse them in the warm sugar syrup. Let them soak for 2-3 minutes before transferring to a serving plate.
7. 7. Garnish the malpuas with chopped pistachios or almonds, and serve warm as a dessert, optionally with a dollop of rabri (sweetened condensed milk).