Malpua (Jharkhandi Style)
Soft, syrup-soaked pancakes made from a fermented flour and milk batter, prepared during Sarhul and other Jharkhandi festivals.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Kadai
- •Sugar syrup pan
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 10 g
- carbs
- 48 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 290 kcal
Instructions
- 1
Whisk wheat flour, semolina, milk and fennel seeds into a smooth, thick batter. Let it rest for 30 minutes.
- 2
Boil sugar and water until slightly sticky to make a syrup. Stir in cardamom powder and keep it warm.
- 3
Heat ghee (clarified butter) or oil in a kadai (deep curved pan) on medium heat.
- 4
Pour small ladlefuls of batter into the hot oil. Let them spread into small round pancakes.
- 5
Fry until golden brown on both sides, flipping them once.
- 6
Drain briefly on a slotted spoon. Dip the hot malpua (pancake) directly into the warm syrup for 1 minute.
- 7
Remove from the syrup and place on a plate. Scatter chopped nuts over the top.
- 8
Serve warm or at room temperature.
Chef's tips
Keep the batter slightly thick so the malpuas hold their shape. Use warm syrup rather than boiling syrup so they absorb it without falling apart.
Ingredient substitutions
- milk → coconut milk for a dairy-free version
Storage
Store at room temperature for up to 2 days in an airtight container.
Reheating
Warm briefly in a pan or microwave before serving.
Common mistakes to avoid
- •Making the batter too thin, which causes the malpuas to turn out flat and brittle.
Serving suggestions
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