Malpua

Delight in a traditional malpua made with a blend of flours, milk, and cardamom, deep-fried to perfection and served with sweet syrup.

35 min 4 servings Medium Vegetarian Desserts

Ingredients

Check off items as you gather them

For Batter:

For Sugar Syrup:

Garnish:

Follow step-by-step instructions

Prepare Syrup:
- Boil sugar + water in a pan on medium heat.
- After 5-6 mins, when it reaches "one-string consistency" (syrup coats the back of a spoon and forms a single thread between fingers), add cardamom, saffron, and rose water. Turn off heat.
Make Batter:
- Mix flour, sugar, and cardamom in a bowl.
- Gradually add lukewarm milk to make a smooth, thin batter (like dosa batter).
- Stir in saffron milk. Cover and rest for 20 mins.
Fry Malpuas:
- Heat ghee/oil in a pan on medium flame.
- Pour a ladleful of batter into the oil (make small circles).
- Gently flatten. Fry until golden-brown on both sides (2-3 mins per side). Drain excess oil.
Soak in Syrup:
- Dip hot malpuas into warm syrup for 2-3 mins.
- Remove with tongs and place on a wire rack to drain excess syrup.
Serve:
- Garnish with chopped nuts.
- Pro Tip: Serve with rabri (thickened sweet milk)! 😋
📝

Expert Tips:

For crispiness: Add 1 tbsp semolina (sooji/rawa) to the batter.
For softer malpuas: Mix 2 tbsp yogurt into the batter.
Syrup test: Press syrup between thumb and index finger – if it forms a single thread, it’s ready.
Royal version: Replace flour with 100g khoya (mawa) for richer flavor!