Malwi Malpua
Veg
Soft, fennel-scented wheat flour pancakes fried in ghee and soaked in warm sugar syrup, then served topped with a thick layer of sweetened rabri — the Malwa version is richer and more fennel-forward than Rajasthani or Bihari malpua, a festival sweet made at Holi and weddings.
Cuisines
Malwi
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | semolina |
| 1 cup | sugar |
| 1 cup | milk |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | fennel seeds |
| 1 tablespoon | ghee |
| — | oil for deep frying |
| 1/4 cup | chopped nuts (almonds, pistachios) |
| 1 pinch | salt |
Instructions
- 1 In a mixing bowl, combine all-purpose flour, semolina, and sugar.
- 2 Gradually add milk to the dry ingredients, stirring continuously to form a smooth batter.
- 3 Add cardamom powder, fennel seeds, and a pinch of salt to the batter, and mix well.
- 4 Allow the batter to rest for 15-20 minutes.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Once the oil is hot, pour a ladleful of batter into the oil, forming small pancakes.
- 7 Fry the malpuas until golden brown on both sides, then remove and drain on paper towels.
- 8 In a separate pan, heat ghee and roast the chopped nuts until golden.
- 9 Garnish the malpuas with roasted nuts before serving.
Tips
For a richer flavor, you can add a few strands of saffron to the batter.