Malpua
Veg
Sweet fried pancakes made from a batter of flour, milk, and fennel, deep-fried in ghee and dunked in warm sugar syrup — eaten at Holi and as a bazaar sweet in old Lucknow.
Cuisines
Rajasthani
Awadhi
Banarasi
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1/4 cup | semolina |
| 1/2 cup | sugar |
| 1/2 cup | milk |
| 1/4 teaspoon | fennel seeds |
| 1/4 teaspoon | cardamom powder |
| 1 | banana, mashed |
| 1 cup | water |
| as needed | ghee for frying |
Instructions
- 1 In a bowl, mix all-purpose flour, semolina, sugar, milk, fennel seeds, cardamom powder, and mashed banana.
- 2 Gradually add water to the mixture to form a smooth batter of pouring consistency.
- 3 Let the batter rest for 15-20 minutes.
- 4 Meanwhile, prepare the sugar syrup by heating sugar and water in a pan until the sugar dissolves.
- 5 Add saffron strands and cardamom powder to the syrup and simmer for 5-7 minutes until slightly thickened, then set aside.
- 6 Heat ghee in a pan over medium heat.
- 7 Pour a small ladle of batter into the hot ghee and fry until golden brown on both sides.
- 8 Remove the malpua from the ghee and immediately dip it into the warm sugar syrup for a few seconds.
- 9 Garnish with chopped nuts before serving.
Tips
For a richer flavor, you can add a pinch of saffron directly to the malpua batter.