Malpua Recipe - Oldest Indian Sweet
Malpua is a delicious Indian dessert recipe with crispy edges and a soft and fluffy center. These Indian sweets are so flavorful and addictive that I bet you cannot stop eating them. They will satisfy all your sweet cravings!
Servings: 10
Calories: 141kcal
Equipment
Ingredients
For malpua batter
- 1 ¼ cups All purpose flour maida check tips
- 2 tablespoon Sugar
- ¼ teaspoon Cardamom powder
- 1 ½ cups Milk adjust to consistency
- ⅛ teaspoon Baking powder pinch
- Oil ghee for frying
For sugar syrup
- ½ cup Sugar
- ¼ cup Water
- 8 Saffron threads
- ½ teaspoon Lemon juice
- ¼ teaspoon Cardamom powder
For garnish
- 1 tablespoon Pistachios chopped
- 1 tablespoon Almonds chopped
Instructions
Make the batter
- Add flour, sugar, cardamom powder, and baking powder in a bowl. Mix well.1 ¼ cups All purpose flour, 2 tablespoon Sugar, ¼ teaspoon Cardamom powder, ⅛ teaspoon Baking powder
- Now, add milk little by little and whisk to form a batter. See that there are no lumps.1 ½ cups Milk
- The batter should be of flowing consistency and not too thick or too thin. Based on the consistency of the batter, you can make thick or thin malpuas.
- Cover and keep it aside till you prepare the sugar syrup.
Prepare the sugar syrup
- Add sugar, saffron threads, and water to a pan. Dissolve sugar. Continue to boil until it becomes sticky or forms a one-string consistency.½ cup Sugar, ¼ cup Water, 8 Saffron threads
- Add the cardamom powder and mix well. To prevent crystallization, add drops of lemon juice.¼ teaspoon Cardamom powder, ½ teaspoon Lemon juice
Frying the malpuas - other options are given in the tip section
- Heat oil in a non-stick pan for frying.Oil
- Once the oil is hot, drop 2 to 3 tbsps of batter on a medium flame, one malpua at a time.
- The batter spreads based on its consistency. If you want thin malpuas, you can thin down the batter by adding milk.
- Leave it undisturbed for a minute. Then, using a slotted spoon, flip it to the other side and fry until it is golden brown on both sides.
- Transfer this to a paper towel to absorb any excess oil.
- Repeat the process for the remaining batter.
- While they are still warm, soak each malpua in the sugar syrup for about a minute and transfer it to a serving plate.
- Garnish it with the dried chopped nuts of your choice. You can also serve this with rabri or whipped cream.1 tablespoon Pistachios chopped, 1 tablespoon Almonds chopped
Notes
- If you want to avoid frying, prepare pancakes (dosa) from the same batter and soak them in sugar syrup.
- I highly recommend using only a non-stick pan for frying. Otherwise, the batter may stick to the bottom of the pan.
- You can also prepare appe (paniyaram) using the same batter.
- After the batter rests, add 1 or 2 tablespoon of milk if you feel it is really thick.
- Fry this on a medium flame to get a nice caramelized golden brown color.
- For better flavor and texture, you can make the batter for 3 to 4 hours.
- Use whole wheat flour (atta), rice flour, or 1:1 flour with semolina or atta instead of flour.
- Some even add fruits like mashed banana, mango, and pineapples to the batter.
Nutrition
Calories: 141kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 96mg | Fiber: 1g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg