Malwi Malpua
Soft fried wheat-flour and khoya pancakes soaked in cardamom-scented sugar syrup, a festive Malwa sweet.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Kadhai
- •Flat ladle
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 17 g
- carbs
- 45 g
- fibre
- 1 g
- protein
- 6 g
- calories
- 350 kcal
Instructions
- 1
Whisk wheat flour, grated khoya (dried milk solids), milk, fennel seeds and cardamom powder into a smooth batter. Rest for 15 minutes.
- 2
Boil sugar and water together for 8-10 minutes until a drop stretches into a single thread. Keep warm.
- 3
Heat ghee (clarified butter) in a kadhai (deep pan) on medium heat.
- 4
Pour small ladlefuls of batter into the hot ghee to make discs. Fry until golden and lacy on both sides.
- 5
Drain each fried malpua (sweet pancake) and dip straight into the warm sugar syrup for a minute.
- 6
Arrange on a plate. Top with slivered pistachios and saffron before serving.
Chef's tips
Keep the batter thick but pourable so the malpua puffs up. Fry on medium heat so the centre cooks before the edges brown.
Ingredient substitutions
- khoya → milk powder mixed with a little cream
Storage
Keeps at room temperature for a day, refrigerate for up to 3 days.
Reheating
Warm briefly in a pan or microwave before serving.
Common mistakes to avoid
- •Frying on too high heat, which burns the outside while leaving the centre raw.
Serving suggestions
Cooked Malwi Malpua?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Madhya Pradesh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
