Malpua Traditional Indian Pancake

Malpua - A Traditional Indian Pancake 

Malpua is a popular Indian sweet dish that is made during festivals or special occasions. It is essentially a deep-fried pancake that is soaked in a sugar syrup, giving it a moist and syrupy texture. Malpua is typically made from a batter consisting of all-purpose flour (maida), milk, and semolina (sooji), which is flavored with cardamom or saffron.

To prepare malpua, the batter is first mixed together and left to ferment for a few hours. Then, small portions of the batter are deep-fried in ghee or oil until they turn golden brown and crispy. Once fried, the malpuas are drained to remove excess oil and then immediately dipped into a warm sugar syrup. The malpua soaks up the syrup, making it soft and sweet.

Malpua can be served as is or garnished with various toppings such as chopped nuts, grated coconut, or even a dollop of rabri (thickened sweetened milk).

Ingredients for Malpua:

• 1 cup all-purpose flour (maida)
• 1/4 cup semolina (sooji)
• 1/2 cup milk
• 1/2 cup water
• 1/2 teaspoon fennel seeds (saunf), lightly crushed
• A pinch of cardamom powder
• Oil or ghee for frying

Ingredients for Sugar Syrup:

• 1 cup sugar
• 1 cup water
• A few strands of saffron (optional)
• A few crushed green cardamom pods

Optional toppings:

• Chopped nuts (such as almonds, pistachios, or cashews)
• Grated coconut
• Rabri (thickened sweetened milk)

Instructions for preparation:

1. In a mixing bowl, combine the all-purpose flour, semolina, fennel seeds, and cardamom powder.

2. Gradually add milk and water to the dry ingredients. Mix well to form a smooth batter. The consistency should be similar to that of pancake batter. Cover the bowl and let the batter rest for about 1-2 hours to allow fermentation.

3. While the batter is resting, prepare the sugar syrup. In a saucepan, add sugar and water. Heat the mixture over medium heat until the sugar dissolves completely. Stir in saffron strands and crushed cardamom pods. Simmer the syrup for 5-6 minutes until it slightly thickens. Keep the sugar syrup warm.

4. After the batter has fermented, give it a quick stir. If the batter is too thick, add a little water to adjust the consistency.

5. Heat oil or ghee in a shallow frying pan or skillet over medium heat.

6. Take a ladleful of batter and pour it into the hot oil, spreading it gently to form a small pancake. You can make multiple malpuas at a time, depending on the size of your pan.

7. Fry the malpua until it turns golden brown and crispy on both sides. Flip it once to ensure even cooking. Remove the malpua from the pan and drain the excess oil.

8. Immediately transfer the fried malpua to the warm sugar syrup. Let it soak in the syrup for a minute or two, then remove it and place it on a serving plate.

9. Repeat the frying and soaking process with the remaining batter until all the malpuas are prepared.

10. Garnish the malpuas with chopped nuts, grated coconut, or a spoonful of rabri if desired.