Sweet, syrup-soaked pancakes made from flour, milk, and cardamom. A traditional dessert from Rajasthan and Bihar, often served during Holi and other festivals.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Mix flour, semolina, milk, fennel seeds, and cardamom into a smooth thick batter. Rest for 30 minutes.
-
2
Prepare sugar syrup with cardamom and saffron.
-
3
Heat ghee in a flat pan. Pour a small ladleful of batter and spread into a small disc.
-
4
Fry until golden brown on both sides.
-
5
Dip in sugar syrup and serve warm topped with rabri.
Did You Know?
Malpua is offered as bhog (sacred food) at the Jagannath Temple in Puri and is one of the 56 dishes in the chhappan bhog offering.
Chef's Notes
Equipment Tips
- frying pan
The Story Behind Malpua
Malpua has ancient roots, with mentions in texts dating back over a thousand years. It is one of the oldest Indian desserts still widely made today.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!