Rajasthani Malpua

Name: Rajasthani Malpua
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Rajasthani
Ingredients: 150 g all-purpose flour (maida); 30 g semolina (sooji); 250 ml Milk; 1 tsp fennel seeds; 1 small mashed banana; 250 g Sugar; 1 tsp green cardamom powder; 150 ml Ghee; 2 tbsp chopped pistachios

Soft, lacy-edged sweet pancakes made from a fennel-scented milk and flour batter, fried in ghee and soaked briefly in cardamom sugar syrup — a beloved festive treat across Rajasthan.

🇮🇳India· Rajasthan

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Difficulty: Medium
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

150 g all-purpose flour (maida)
30 g semolina (sooji)
250 ml Milk
1 tsp fennel seeds — crushed
1 small mashed banana — optional for softness
250 g Sugar — for syrup
1 tsp green cardamom powder — divided
150 ml Ghee — for frying
2 tbsp chopped pistachios — for garnish

Equipment

•Flat griddle or shallow pan

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 12 g
carbs: 46 g
fibre: 1 g
protein: 5 g
calories: 310 kcal

Instructions

1
Whisk maida (plain flour), semolina, milk, fennel seeds and mashed banana into a smooth, thick batter. Rest for 20-30 minutes.
2
Dissolve sugar in water and simmer gently with half the cardamom powder. Cook until the syrup feels slightly sticky.
3
Heat ghee (clarified butter) in a flat pan on medium heat.
4
Pour small ladlefuls of batter into the hot ghee to make small round pancakes.
5
Fry until golden and lacy on both sides, turning them over once.
6
Drain briefly on paper. Dip immediately into the warm sugar syrup for a minute.
7
Remove and arrange on a plate. Sprinkle with the remaining cardamom powder and chopped pistachios.
8
Serve warm, plain or with a side of rabri (thick sweetened milk pudding).