Malpua is a classic sweet-meets-snack from the eastern and northern Indian subcontinent served during Holi, Ramadan, Diwali or simply as an evening indulgence with tea. It’s essentially a pancake made from flour (maida or wheat), milk, semolina or khoya, flavored with cardamom and fennel, fried until crisp, then dipped in fragrant sugar syrup.
What you’ll need -
For the Batter:
-
1 cup all-purpose flour (maida)
-
½ cup semolina (sooji/rava)
-
3 Tbsp milk powder or 2 Tbsp khoya (for extra richness)
-
1 ¾ cups milk (adjust to consistency)
-
1 Tbsp sugar
-
¼ tsp cardamom powder
-
1 tsp crushed fennel seeds (saunf)
-
A pinch of salt
Sugar Syrup (Chashni):
-
½ cup sugar
-
¼ cup water
-
Few drops of lemon juice (prevents crystallization)
-
Optional: saffron strands or cardamom pods
For Frying: Ghee or oil, about 3 Tbsp
To Garnish: Chopped nuts like almonds and pistachios
Preparing the Batter
To begin with, you need to make a smooth, flavorful batter. In a mixing bowl, combine 1 cup of all-purpose flour (maida), ½ cup of semolina (sooji), and about 3 tablespoons of milk powder or 2 tablespoons of crumbled khoya for added richness. Stir in 1 tablespoon of sugar, a pinch of salt, ¼ teaspoon of cardamom powder, and 1 teaspoon of crushed fennel seeds (saunf), which lend a subtle yet distinctive aroma to the malpua. Gradually pour in approximately 1¾ cups of milk, whisking continuously until you get a smooth, lump-free batter with a flowing consistency, neither too thick nor too runny. Once the batter is ready, cover it and let it rest for at least 30 minutes. This rest period allows the flavors to meld and the semolina to soften, giving the pancakes a better texture. If you have time, resting for up to 2–3 hours can further enhance the taste and light fermentation.
Making the Sugar Syrup
While the batter rests, prepare the sugar syrup that gives malpua its signature sweetness. In a small saucepan, combine ½ cup of sugar with ¼ cup of water. Bring the mixture to a gentle boil over medium heat. Stir occasionally until the sugar dissolves completely and the syrup reaches a one-string consistency. That is, when a drop of syrup between your fingers forms a single thread when pulled apart. Add a few drops of lemon juice to prevent crystallization. You may also add a few saffron strands or crushed cardamom pods for added fragrance. Once done, turn off the heat and keep the syrup warm.
Frying the Malpuas
Now it’s time to cook the malpuas. Heat 2 to 3 tablespoons of ghee or oil in a flat-bottomed non-stick pan over medium heat. Once the ghee is hot (you can test by dropping a bit of batter, it should sizzle and rise), reduce the heat slightly to medium-low. Pour a ladleful of batter directly into the hot ghee, letting it spread naturally into a small pancake shape. Do not try to flatten it. Let the malpua cook undisturbed for about 1 to 2 minutes until the edges turn golden and slightly crisp. Flip it carefully and cook the other side until it’s equally golden brown. Once both sides are cooked, remove the malpua and place it on absorbent paper to drain excess ghee.
Soaking and Garnishing
While the malpuas are still warm, immediately dip them into the prepared sugar syrup. Let each pancake soak for 1 to 2 minutes so it absorbs just enough syrup without becoming soggy. Then remove them and place them on a serving plate. Garnish with slivers of almonds and pistachios, or even rose petals if you like a touch of elegance. For an even more luxurious experience, you can drizzle some thick, chilled rabri (sweetened reduced milk) over the malpuas before serving.
Tips and Variations
For best results, pay attention to the batter’s consistency, it should be thick enough to coat the back of a spoon but not so thick that it doesn’t spread on its own. If you prefer lace-edged, crispier malpuas, thin the batter slightly. Resting the batter longer (up to 3 hours) gives a subtle fermented flavor and fluffier texture. Always make sure the oil or ghee is hot enough before pouring in the batter, or the malpuas may stick or absorb too much oil. If you're feeling experimental, try adding mashed banana or grated coconut to the batter for a twist, or substitute sugar syrup with jaggery syrup for a richer, deeper flavor.
A Festive Treat for Any Evening
Though often seen on festive thalis, malpua’s simplicity and comforting taste make it perfect for an everyday evening treat as well. Serve hot with tea for a satisfying end to the day or pair with rabri for a grander dessert. With just a few pantry staples and a bit of patience, you can whip up these golden delights in no time. Whether you're introducing your kids to traditional Indian sweets or reliving your own childhood memories, malpuas promise to deliver warmth and nostalgia with every bite.
