Meal Prep · North Indian
Malpua
Indulge in the sweet, syrup-soaked pancakes, a beloved dessert from North India.
Ingredients
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Step-by-step- **Prepare the Batter:** In a large bowl, combine all-purpose flour, semolina, grated khoya, milk powder (if using), fennel seeds, cardamom powder, and baking soda. Mix well.
- Gradually add milk, whisking continuously to form a smooth, lump-free batter of pouring consistency, similar to pancake batter. Cover and let it rest for at least 30 minutes, or up to 2 hours, at room temperature.
- **Prepare the Sugar Syrup:** While the batter rests, combine sugar and water in a saucepan. Bring to a boil, stirring until sugar dissolves completely. Reduce heat and simmer for 5-7 minutes until it forms a one-string consistency (the syrup should feel slightly sticky between your thumb and forefinger). Stir in cardamom powder and saffron strands (if using). Keep the syrup warm.
- **Fry the Malpuas:** Heat oil or ghee in a wide, heavy-bottomed pan or kadhai over medium heat. The oil should be hot enough but not smoking.
- Once the oil is hot, pour a ladleful of batter into the center of the pan. The batter will spread on its own to form a round pancake. Do not overcrowd the pan; fry 2-3 malpuas at a time.
- Fry on medium-low heat until the edges turn golden brown and crispy. Flip gently and cook the other side until golden brown as well. This should take about 3-4 minutes per side.
- **Soak in Syrup:** Remove the fried malpuas from the oil and drain excess oil using a slotted spoon. Immediately immerse the hot malpuas into the warm sugar syrup. Let them soak for 2-3 minutes, turning once to ensure even coating.
- Remove the malpuas from the syrup and arrange them on a serving platter. Garnish with chopped pistachios or almonds and serve warm.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 8 g |
| Fat | 20 g |
| Carbohydrates | 60 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover malpuas in an airtight container in the refrigerator. They can be enjoyed cold or reheated.
Freezer Up to 1 month
For longer storage, freeze malpuas without sugar syrup. Once fried and cooled, layer them with parchment paper in a freezer-safe container. When ready to serve, thaw, warm, and then soak in freshly made warm syrup.
Reheat Stovetop/Microwave
To reheat, gently warm malpuas in a microwave for 30-60 seconds or on a non-stick pan over low heat until warm. If frozen without syrup, thaw first, then warm and soak in warm syrup.
Chef’s Corner
- **Batter Consistency is Key:** The batter should be thick enough to hold its shape but thin enough to spread. If it’s too thick, add a little more milk; if too thin, add a tablespoon of flour.
- **Temperature Control:** Maintain a consistent medium-low heat for frying. If the oil is too hot, the malpuas will brown quickly on the outside but remain raw inside. If it’s too cool, they’ll absorb too much oil.
- **Serve Warm:** Malpuas are best enjoyed warm, fresh out of the syrup, as the flavors are most vibrant and the texture is perfect.
