How to Make Malpua Recipe

Malpua is an authentic Indian dessert that is popular in North India, and is a kind of sweet and savory pancake that is traditionally prepared at Holi and Diwali. It is a very sweet dessert that is usually served with a little honey, rabri or kheer. Malpua is the American equivalent of the pancake and is ideal for Sunday morning breakfasts. It should also be noted that kept in the cool, the Malpua can be preserved for a few days.

This tasty recipe of the Malpua will delight the taste buds of young and old alike! Prepare them easily and quickly for breakfast or to taste it. Since it is not necessary to let the dough rest, you can enjoy them faster. The thickness is obtained by the consistency of the apparatus but also by a leavening agent such as yeast. It is commonly made with fresh milk, which is nothing more than a crepe smeared with sweet milk which has been rolled into what is commonly called semolina. It is eaten alone or fried.

Pancakes are frequently cooked in North America but seem to originate in Germany. German immigrants will have imported their Pfannkuchen in the 18th century. In the United States, American pancakes are sometimes called hotcakes, griddle cakes or flapjacks.

Malpua recipe image

Preparation Time: 25 mins
Cooking time: 30 mins
Servings: 4 servings
Calories: 216


2 cup all purpose flour
1 tbsp semolina
1 tbsp sugar
1 tbsp fennel seeds
10 peppercorns
1 tbsp curd, beaten
4 cups milk
4 tbsp clarified butter
2 tsp pistachios
2 cups sugar syrup
1 cup warm water

Recipe Method:

Combine the flour, sugar, fennel seeds, peppercorns and curd in a bowl and add warm water. Mix well to make a smooth batter. Leave aside for an hour.

Boil the milk till it reduces to half of its quantity. Roast the rava till light brown. Add to the milk along with the flour mixture.

Heat ghee in a shallow pan. Pour a spoonful of the batter in circular movements to form a small pan cake and deep fry over medium flame. Cook on both sides till the malpua is golden brown. Take care that it does not become crisp and hard. Drain on absorbent paper.

Dip the malpua in the syrup and lay out on a plate. Serve hot, garnished with pistachios.

Next Post Previous Post
No Comment
Add Comment
comment url