Friday, March 06, 2015


Happy Holi :)
Malpua is a dessert from North India. It is a deep fried pan cake that has been dipped in sugar syrup and is generally made with maida (all purpous flour) and mawa (koya) or suji. It can be served chilled or warm with rabri. I have made them with a few changes and they are delicious :)    
Let's move on to the recipe now..


What you need:   

For making the batter:
Maida-2 cups
Corn flour-2 tablespoons
Bengal gram flour-1 tablespoon
Cooking soda-a pinch
Ghee-1 tablespoon
Eno fruit salt-1/4 a teaspoon (optional)
Yogurt or curd-2 tablespoons
Pinch of saffron soaked in a tablespoon of milk

For the Syrup:

Sugar-2 cups
Water-2 cups
Lime juice-1 teaspoon
Cardamom powder-1/4 a teaspoon
Oil for deep fry                                       
Dry fruits - some chopped cashews and almonds for garnishing                                    


  1. Mix all the ingredients except the eno salt in a wide bowl and slowly keep adding water to get a pouring consistenecy that is not too thin not too thick.
  2. Cover it and keep it aside for two hours. Melt the sugar in water and boil it until it reaches single string consistency.
  3. Now add the cardamom powder and lime juice. Mix it well and turn off the the stove.
  4. Add eno powder to the batter, mix it well and rest it for ten minutes before deep frying. Heat oil in a wide frying pan and when it is hot, lower the flame and pour a laddleful of batter in the oil in small pancake shapes.
  5. Fry them on a medium flame until they turn golden brown in colour on both sides. Do likewise with the remaining batter and immerse them in the sugar syrup while the syrup is still warm.
  6. Transfer them onto a serving plate and garnish with dry fruits. Crispy outside and soft inside like a cake..delicious..
          Note: You can also  add roasted fennel seed powder (saunf) or black pepper powder to the batter.

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