These are traditional Indian fried pancakes soaked in sugar syrup are a household name. Brings back childhood memories. Growing up in a Bengali joint family, I can fondly remember the numerous occasions my Jethima (Aunt) would sit us down and make us sample her delectable Malpua. I could never get enough. Malpua are often associated with numerous festivals in India like Sankranti, Holi, Navratri to name a few and is common in households across the country. There are quite a few variations of the Malpua depending on the palate and region. For example, the malpua can be thick and fluffy or thin and crispy. There are certain variations in the ingredients used as well. My ideal Malpua is one that is crisp on the edges and soft in the centre. The malpua can be served either soaked in sugar syrup or in a more elaborate fashion along with Rabri and mixed slivered nuts. This is the time of year when one has access to liquid date jaggery and that’s what I have used in my recipe for the batter as well as for the topping. Once made the Malpua can be stored for 4-5 days so one can make it in bulk and enjoy with family and guests. Happy Fooding Around.Print
Traditional Indian Sweet Pancakes
Ingredients for Malpua:
- 1 cup All Purpose Flour (Maida)
- ½ cup Semolina (Sooji)
- 1 cup Milk
- 1/3rd cup Sugar (I have used 1/3rd cup Nolen Jaggery Gur – Liquid Date Jaggery)
- 1/3rd cup Milk powder (you may replace this with grated Mawa or Khoya)
- 1/3rd cup Coconut powder or finely grated Coconut
- 1 Tsp Fennel Seed (Saunf)
- ½ Tsp Cardamom powder
- Oil for frying ( you may also use Ghee or clarified butter for that extra flavour)
- Some Pistachio slivers and chopped Almonds to decorate
Ingredients for the Sugar Syrup:
- 1 cups Water
- 1/3rd to ½ cup Sugar (Depending on your sweet intake)
- 1 Tbsp Lemon Juice
- A few strands of Saffron (Kesar) – Optional
- 2 –3 Green Cardamoms (Optional)
Instruction for the Malpua Batter:
- Place warm milk in a large bowl and mix together with the milk powder or mawa.
- Mix thoroughly before adding the flour, sugar (or jaggery), fennel seed, cardamom powder and coconut powder.
- Whisk together to make a smooth batter, which is neither too thick nor too runny.
- Use more milk if required to get the right kind of consistency. If the batter is too thin, the batter will spread a lot once poured over the pan, making thin Malpua. On the other hand, if the batter is a thick one, it will make dense and thick Malpua.
- You if like your Malpua to be fluffy you may beat the batter with the help of a whisk or a fork for a few minutes.
- Keep aside the batter for 30 mins. In the meantime make the sugar syrup. If you have time at hand keep the batter aside for 3 -4 hours.
Instruction for the Sugar Syrup:
- Add the water and sugar to a pan over medium heat. Also add the green cardamoms, if you are using any. Dissolve the sugar and boil the sugar syrup until it turns sticky and somewhat thick in consistency.
- To prevent crystallization add 1 tbsp of lemon juice. I have also added a few strands of Saffron, but that is totally optional.
Instruction for Making the Malpua :
- To make the Malpua heat oil or ghee in a heavy bottom pan. When hot pour one ladle full of batter in the centre of the pan. The batter will spread by itself depending on its consistency. Fry till golden brown before flipping sides.
- You might want to add some more milk if you want more thin Malpua.
- Drain and take off the Malpua from the pan and add it directly to the syrup. It’s a good idea to stir the sugar syrup once before transferring the fried Malpua.
- You can remove them immediately after dipping them in the syrup or else you may even soak them for 10 mins or so if your Malpuas are thick.
- Arrange them in a plate or platter. Garnish with some pistachio slivers and chopped almonds. You may even serve them with some Rabdi .
- Serving Size: 6