Nothing beats this indulgent Indian delicacy loaded with ghee and sweetness. This traditional dessert has a history that goes back 3000 years in time and since then it has been India’s winter obsession and a festive staple, popular across India, each region having its own version.
Malpuas are fluffy yet crisp pancakes, flavored with fennel and cardamom that are fried in the goodness of ghee, and dunked in a sugar syrup.
Below is a simple recipe for you to make malpua at home:
For Sugar Syrup
- Sugar – 1 cup
- Water – ½ cup
- Cardamom powder – ¼ tsp
- Saffron – few threads
- Flour (maida) – 1 cup
- Semolina (sooji) – ½ cup
- Sugar – ¼ cup
- Cardamom powder - ¼ tsp
- Milk – ½ cup
- Water as required
- Suruchi Pure Ghee for deep frying
- Rabri for serving
- Slivers of dry fruits (almonds, pistachios) for garnishing
Make the sugar syrup by boiling together all its ingredients in a pot, till it turns 1 string sticky. Keep aside.
- In a large mixing bowl take maida, sooji, sugar, cardamom and fennel powder.
- Add milk to the mixture and stir well, leaving no lumps in the batter.
- Add water if required to get to pouring consistency.
- Whisk the batter for 5 mins and then leave it to rest for 30 minutes.
- Heat Suruchi Pure Ghee in a frying pan or kadai.
- Pour a ladle full of the batter into the ghee and fry on medium heat.
- Turn the malpua on both sides till it is golden brown and then remove it on a kitchen towel to remove excess oil.
- Transfer the malpua into the hot sugar syrup and let it rest for 10 minutes.
- Meanwhile fry more malpuas and soak them in the sugar syrup.
- Your malpuas are now ready to serve. Top them cold rabri, garnish with dry fruits and enjoy them.