Kitchen Recipe Collection
Indian Malpua
Crispy-edged, soft-centered sweet fried pancakes soaked in a fragrant cardamom-saffron sugar syrup. Often served with Rabdi.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- all-purpose flour (maida)
- fennel seeds (saunf - crushed)
- milk or khoya
- semolina (sooji - optional for crispness)
- sugar
- water
- cardamom powder
- saffron
- ghee for shallow frying
Equipment
- Wide, flat pan
- Saucepan
Instructions
- 1
Prepare Sugar Syrup
Boil sugar and water to a slightly sticky consistency (just before a 1-string consistency). Add cardamom powder and saffron. Keep it warm.
- 2
Make the Batter
In a bowl, mix all-purpose flour, a tablespoon of semolina (sooji), and coarsely crushed fennel seeds (saunf - the defining flavor of Malpua).
- 3
Add Milk/Khoya
Gradually whisk in warm milk (and crumbled khoya, if using) to form a smooth, lump-free, pouring batter (similar to crepe batter).
- 4
Rest the Batter
Let the batter rest for 15-20 minutes so the semolina swells up.
- 5
Heat Ghee
Heat ghee in a wide, flat pan. The ghee should be shallow (about half an inch deep) and medium-hot.
- 6
Pour the Pancake
Pour a small ladle of batter directly into the center of the pan. Do not spread it; it will spread automatically into a small circle.
- 7
Fry the Edges
Fry on medium-low heat. The edges will turn lacy, crisp, and golden brown, while the center puffs up slightly.
- 8
Flip carefully
Carefully flip the Malpua using a slotted spoon and fry the other side until golden.
- 9
Drain Excess Ghee
Remove the Malpua and press it gently between two spatulas to squeeze out the excess ghee.
- 10
Soak in Syrup
Immediately drop the hot Malpua into the warm sugar syrup.
- 11
Quick Dip
Let it soak for exactly 1 minute on each side (do not over-soak or it becomes soggy).
- 12
Serve
Serve warm, ideally topped with a generous dollop of thick, chilled Rabdi (sweet thickened milk) and slivered nuts.
Cooking Tips
- The batter consistency is key. If it's too thick, the Malpua will be doughy and thick. If too thin, it will scatter in the oil.
- Frying in pure ghee is highly recommended for the authentic rich taste.
Variations
- Banana Malpua: Overripe mashed bananas are mixed directly into the batter for natural sweetness.
Chef's Notes & Storage
- A hugely popular dessert in Rajasthan, Uttar Pradesh, and Bihar, particularly during the Holi festival.
Nutrition Estimate
340 calories · 4g protein · 45g carbs · 16g fat · 1g fiber per serving
