Malpua Pahari Style
Small, thick pancakes made from fermented wheat flour batter, deep-fried and soaked briefly in sugar syrup, made for festivals in Mandi households.
- Prep
- 90 min
- Cook
- 25 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Kadai
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9 g
- carbs
- 46 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 280 kcal
Instructions
- 1
Mix wheat flour with milk to make a thick batter. Let it rest for an hour to ferment slightly.
- 2
Add the crushed fennel seeds to the batter.
- 3
Boil sugar and water until slightly sticky. Stir in the cardamom powder to make a syrup.
- 4
Heat ghee (clarified butter) in a kadai (deep pan) on medium heat.
- 5
Pour small ladlefuls of batter into the hot ghee to form thick, round pancakes.
- 6
Fry until golden brown on both sides.
- 7
Drain and dip the hot malpua (sweet pancake) briefly into the warm sugar syrup.
- 8
Serve warm.
Chef's tips
Fry on medium heat so the malpua cooks through properly without browning too quickly on the outside.
Ingredient substitutions
- whole wheat flour → refined flour
Storage
Best eaten fresh on the day it is made.
Reheating
Reheat briefly in a pan or oven to restore crispness.
Common mistakes to avoid
- •Frying on high heat, which leaves the centre raw and doughy.
Serving suggestions
Cooked Malpua Pahari Style?
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