Malpua (Indian Pancakes) Malpua (Indian Pancakes)
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Prep 35 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • ½ Cup All purpose flour
  • ½ Cup Semolina (suji)
  • 3 tbsps Milk mawa powder
  • 2 tbsps Confectioners sugar
  • 1 Cup Milk plus ½ cup
  • 1 tsp Black peppercorns, slightly crushed
  • 2 tsps Fennel (saunf) seeds, crushed
  • 2 tsps Green cardamom powder
  • Baking powder a pinch
  • Ghee for frying
  • Saffron a few strands plus for garnish
  • 2 tsps Lemon juice
  • 1 Cup Sugar
  • ½ Cup Water
  • Pistachios for garnish
  • Blanched almonds for garnish
  • Dried rose petals for garnish

Malpua (Indian Pancakes)

Indian Dessert

Malpua is an indianized version of pancakes made with flour, semolina and mawa or milk powder. These fried pancakes with a crispy edge and soft center dipped in a sugar syrup is difficult to stop eating once you start @sarchakra

Method


Making the Malpua

  • In a large bowl add semolina, all purpose flour, crushed black peppercorns, crushed fennel seeds, milk mawa powder, confectioners sugar and baking powder. Mix well.
  • Add milk and make into a smooth batter.
  • Let the batter rest for at least 30 minutes.
  • In a pan pour sugar and water. Cook till the sugar dissolves completely.
  • Add cardamom powder, saffron strands and lemon juice. Cook till a syrup of one string forms.
  • Remove the pan from heat and keep aside.


Frying the Malpua

  • Heat ghee in a pan enough to immerse the malpua completely.
  • Take a ladle full of batter and gently lower it on the ghee. Cook for a minute before flipping the other side. Both sides should be golden brown. Do not overcrowd the pan and take care that the malpua do not touch each other and stick together. Repeat for the rest.
  • Soak the fried malpua in the sugar syrup for 5 mins. Remove.


Assembly

  • Garnish malpua with pistachios, slivered almonds, crushed rose petals and crushed saffron.
  • Pour the remaining sugar syrup on top.
  • Serve malpua hot or cold.


Malpua (Indian Pancakes) Malpua (Indian Pancakes)
favorite
print
like

Malpua (Indian Pancakes)

Indian Dessert

Malpua is an indianized version of pancakes made with flour, semolina and mawa or milk powder. These fried pancakes with a crispy edge and soft center dipped in a sugar syrup is difficult to stop eating once you start @sarchakra

Prep 35 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • ½ Cup All purpose flour
  • ½ Cup Semolina (suji)
  • 3 tbsps Milk mawa powder
  • 2 tbsps Confectioners sugar
  • 1 Cup Milk plus ½ cup
  • 1 tsp Black peppercorns, slightly crushed
  • 2 tsps Fennel (saunf) seeds, crushed
  • 2 tsps Green cardamom powder
  • Baking powder a pinch
  • Ghee for frying
  • Saffron a few strands plus for garnish
  • 2 tsps Lemon juice
  • 1 Cup Sugar
  • ½ Cup Water
  • Pistachios for garnish
  • Blanched almonds for garnish
  • Dried rose petals for garnish

Method


Making the Malpua

  • In a large bowl add semolina, all purpose flour, crushed black peppercorns, crushed fennel seeds, milk mawa powder, confectioners sugar and baking powder. Mix well.
  • Add milk and make into a smooth batter.
  • Let the batter rest for at least 30 minutes.
  • In a pan pour sugar and water. Cook till the sugar dissolves completely.
  • Add cardamom powder, saffron strands and lemon juice. Cook till a syrup of one string forms.
  • Remove the pan from heat and keep aside.


Frying the Malpua

  • Heat ghee in a pan enough to immerse the malpua completely.
  • Take a ladle full of batter and gently lower it on the ghee. Cook for a minute before flipping the other side. Both sides should be golden brown. Do not overcrowd the pan and take care that the malpua do not touch each other and stick together. Repeat for the rest.
  • Soak the fried malpua in the sugar syrup for 5 mins. Remove.


Assembly

  • Garnish malpua with pistachios, slivered almonds, crushed rose petals and crushed saffron.
  • Pour the remaining sugar syrup on top.
  • Serve malpua hot or cold.