Brij Malpua
Veg
Sweet, thick pancakes made from maida batter fried in ghee until lacy and golden, then dunked briefly in sugar syrup and served with rabri — a Brij festive sweet particularly associated with Holi celebrations in Vrindavan. Crisp at the edges, soft at the centre, perfumed with fennel.
Cuisines
Rajasthani
Awadhi
Banarasi
Delhi
Brij
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 2 tablespoons | semolina |
| 1 cup | milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | fennel seeds |
| 2 tablespoons | ghee |
| as needed | oil for frying |
| 1 cup | water |
Instructions
- 1 In a mixing bowl, combine all-purpose flour, semolina, milk, sugar, cardamom powder, and fennel seeds to form a smooth batter.
- 2 Let the batter rest for 15-20 minutes.
- 3 In a saucepan, prepare the sugar syrup by boiling water, sugar, and saffron strands until the sugar dissolves completely and the syrup thickens slightly.
- 4 Heat oil in a pan for deep frying.
- 5 Once the oil is hot, pour a small ladle of batter into the oil to form a small pancake.
- 6 Fry the malpua on medium heat until golden brown on both sides.
- 7 Remove the malpua from the oil and immediately dip it into the warm sugar syrup for a few seconds.
- 8 Place the soaked malpua on a serving plate and garnish with chopped pistachios and almonds.
- 9 Repeat the process with the remaining batter.
Tips
Ensure the sugar syrup is warm when dipping the malpua for better absorption.