Haryanvi Malpua
Soft, lightly sweet pancakes made from wheat flour and milk, deep-fried and dipped in sugar syrup — festive fare for Teej and family celebrations.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Kadhai
- •Flat ladle
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15 g
- carbs
- 40 g
- fibre
- 1 g
- protein
- 6 g
- calories
- 310 kcal
Instructions
- 1
Whisk flour, milk and khoya (dried milk solids) into a smooth, thick batter. Let it rest for 20 minutes.
- 2
Stir in the fennel seeds just before you start frying.
- 3
Dissolve sugar in water with cardamom powder. Simmer for 5 minutes to make a light syrup and keep warm.
- 4
Heat ghee (clarified butter) in a kadhai (deep pan). Pour small ladlefuls of batter to make thick round pancakes.
- 5
Fry on medium heat until golden on both sides. Spoon hot ghee over the top so they cook evenly.
- 6
Drain the hot malpua pancakes and soak in warm syrup for one minute. Remove and serve.
Chef's tips
Keep the batter thick like pancake batter so the malpua stays soft. Fry on medium heat so the centre cooks through before the outside browns.
Ingredient substitutions
- khoya → condensed milk in smaller quantity
Storage
Best eaten fresh the same day; can be refrigerated for a day.
Reheating
Warm briefly in a pan before serving.
Common mistakes to avoid
- •Making the batter too thin, which makes the pancakes lacy instead of soft
- •Using very hot syrup, which makes the malpua overly soggy
Serving suggestions
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