Malpua is a sweet pancake that originated in the Indian subcontinent almost 3000 years back. According to some food historians, malpuas are one of the oldest desserts in India.
These soft, fluffy yet crisp pancakes coated with sugar syrup are made across north and eastern regions of India. However, each region has its own unique version of making this recipe. Households in Bengal, Uttar Pradesh, Bihar and Orissa traditionally prepare this festive delight during navratris and Diwali.
Milk – 5 cups
Flour – ½ cup; sifted
Ghee – 3 tbsp
Soda – a pinch
For the syrup
Sugar – 1 and ½ cup
Water – 1 cup
Kewra essence – a few drops
For the garnish
Pistachios – 6 pcs; deshelled and finely chopped
Almonds – 10 pcs; finely chopped
Cardamom – 5 pcs; powdered
Rose petals – a few
- Boil and cook the milk till it thickens and reduces to half. Leave to cool.
- Prepare sugar syrup by boiling together the sugar and water till it turns sticky and forms a one string consistency.
- Add the kewra essence. Keep the syrup warm to avoid crystallising.
- Add the flour to the milk and stir well ensuring no lumps are formed.
- Add soda to the batter and stir. The batter should be thick, not runny.
- Heat the ghee in a flat-bottomed pan.
- Pour half a ladle of the batter in the ghee; it should spread on its own.
- Fry till golden brown on one side and slightly brown on the other.
- Add each round to the sugar syrup and keep for approximately 3-4 mins.
- Remove from the sugar syrup and place on a flat serving dish.
- Garnish with cardamom, almonds, pistachios and rose petals
Try this simple and mouth-watering dish as a snack or for dessert during this festive season. Do share with us your experience while making this recipe in the comment box below.