Malpua — India’s traditional sweet pancake, golden, crispy-edged yet soft inside, soaked in delicious sugar syrup!
Often served during Holi, Ramadan (iftar), and special occasions, Malpuas are a rich, nostalgic treat from Indian kitchens.
Today, we’ll show you the best recipe for crispy yet soft Malpuas, easy enough for beginners!
Ingredients for Malpua Recipe
For Malpua Batter:
- 1 cup all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/2 cup milk (adjust for consistency)
- 2 tablespoons curd (yogurt)
- 2 tablespoons sugar
- 1/2 teaspoon fennel seeds (saunf)
- 1/4 teaspoon cardamom powder
- Ghee or oil for shallow frying
For Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 2–3 cardamom pods
- Few saffron strands (optional)
Preparation Steps by Steps to Make Malpua Recipe
Step 1: Make Sugar Syrup
- Boil sugar and water until slightly sticky.
- Add cardamom and saffron.
- Keep warm.
Step 2: Prepare Batter
- Mix maida, sooji, sugar, curd, fennel, and cardamom powder.
- Add milk gradually to form a smooth, pourable batter.
- Rest the batter for 30 minutes.
Step 3: Fry the Malpuas
- Heat ghee in a pan on medium heat.
- Pour a ladle of batter to form small pancakes.
- Fry until edges are golden and center is cooked.
- Dip immediately into warm sugar syrup.
Serving Suggestions
- Serve hot Malpuas topped with rabri (thickened sweet milk) for extra richness!
Pro Tips
- Fry on medium-low flame for even cooking.
- Batter consistency should not be too thick or too thin.
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FAQs
Can I store Malpuas?
Best enjoyed fresh, but you can refrigerate for 1 day and reheat.
Can I make them without sugar syrup?
Yes, you can drizzle honey instead for a lighter version.
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