Malpua Recipe – Traditional Indian Sweet Pancakes

Introduction:

Malpua is a delicious traditional Indian dessert that is especially popular during festivals like Holi, Diwali, and Ramadan. These sweet, soft, and slightly crispy pancakes are made using flour, milk, and sugar, and are often flavored with fennel seeds, cardamom, and sometimes coconut or khoya (mawa). After frying, the malpuas are dipped in sugar syrup and often served with rabri (sweet condensed milk). Originating from Eastern India and Nepal, variations of malpua are found across different states including Bihar, Odisha, Bengal, and Rajasthan.

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Ingredients:

For Malpua Batter:

• 1 cup all-purpose flour (maida)
• 2 tbsp semolina (sooji/rava)
• 1/2 cup milk (adjust as needed)
• 1/4 cup khoya (optional, for richness)
• 2 tbsp desiccated coconut (optional)
• 2 tbsp sugar
• 1/2 tsp fennel seeds (saunf)
• 1/4 tsp cardamom powder
• A pinch of salt
• Water (to adjust consistency if needed)
• Ghee or oil (for shallow or deep frying)

For Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 2–3 green cardamoms
• A few saffron strands (optional)
• 1/2 tsp lemon juice (to prevent crystallization)

For Garnish:

• Chopped pistachios or almonds
• Rabri (optional, for serving)

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Preparation Method:

Step 1: Prepare the Batter

1. In a mixing bowl, combine all-purpose flour, semolina, and sugar.
2. Add khoya and desiccated coconut if using.
3. Mix in fennel seeds and cardamom powder.
4. Gradually add milk to make a smooth, lump-free batter. The consistency should be similar to pancake batter — not too thick or too runny.
5. Cover the batter and let it rest for 30 minutes. This helps the semolina to soak and the flavors to blend well.

Step 2: Make the Sugar Syrup

1. While the batter is resting, prepare the sugar syrup.
2. In a saucepan, combine sugar and water. Heat on medium flame.
3. Add cardamom pods and saffron (if using). Stir until the sugar dissolves.
4. Let it boil for 5–7 minutes until it becomes slightly sticky. It doesn’t need to reach a one-string consistency.
5. Add lemon juice to prevent crystallization and turn off the heat. Keep the syrup warm.

Step 3: Fry the Malpuas

1. Heat ghee or oil in a shallow frying pan on medium flame.
2. Stir the batter again before use. If it’s too thick, add a little water or milk.
3. Pour a small ladleful of batter into the hot ghee. It will spread slightly like a small pancake.
4. Fry the malpua on medium heat until the edges turn golden brown and crispy. Flip and cook the other side.
5. Once cooked, remove and drain excess ghee by placing it on a paper towel.

Step 4: Soak in Sugar Syrup

1. Immediately dip the hot malpua into the warm sugar syrup.
2. Let it soak for 1–2 minutes so that it absorbs the syrup well.
3. Remove and place on a plate.

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Serving Suggestions:

• Serve hot or warm malpuas garnished with chopped nuts.
• For a richer dessert, serve with a generous drizzle of chilled rabri on top.
• Malpuas taste best when slightly warm and freshly made.

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Tips for Perfect Malpua:

1. Consistency Matters: The batter should flow easily but not be runny. Semolina thickens the batter over time, so adjust with milk if needed before frying.
2. Resting Time: Allowing the batter to rest enhances the texture and flavor.
3. Frying: Fry on medium heat. Too high heat will brown them too quickly from outside without cooking the inside.
4. Sugar Syrup: Keep it warm. If it cools down, the malpuas won’t absorb the syrup properly.
5. Khoya Addition: Adding khoya makes the malpua richer and creamier but it’s optional.

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Variations:

• Bengali Malpua: Usually includes more coconut and sometimes mashed banana in the batter.
• Bihari Style: Simpler version without khoya, served dry or with sugar syrup.
• Odia Malpua (Poda Pitha-style): Includes banana, black pepper, and is sometimes made during Rath Yatra.
• Banana Malpua: Mashed banana is added to the batter for a fruity twist.

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Conclusion:

Malpua is a delightful Indian sweet that combines the comforting texture of pancakes with the richness of sugar syrup and Indian spices. Whether you’re celebrating a festival or simply craving a decadent dessert, this dish never fails to impress. With simple ingredients and a bit of patience, you can recreate the authentic flavor of this traditional treat right in your kitchen.

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