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Ingredients

• as needed N/A All-Purpose Flour (base for the batter)
• as needed N/A Semolina (Sooji) (adds slight crunch; used in small quantity)
• as needed N/A Granulated Sugar (half of the flour amount, ground to fine powder for batter)
• as needed N/A Cardamom Powder (freshly ground for aroma)
• as needed N/A Milk (equal volume to the flour used)
• as needed N/A Water (just a splash to adjust batter consistency)
• as needed N/A Ghee (for deep frying; gives authentic flavor)
• as needed N/A Granulated Sugar (for syrup) (same quantity as water for simple syrup)
• as needed N/A Water (for syrup) (equal to sugar for syrup)
• a pinch N/A Food Color (optional) (adds a festive hue to the syrup)

Instructions

1. Prepare Batter

   In a mixing bowl combine all‑purpose flour, a small amount of semolina, and half‑ground sugar. Add freshly ground cardamom powder, then pour milk equal to the flour volume and a splash of water. Whisk until the batter is smooth and free of lumps.

   Time: PT5M

2. Rest Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes. This allows the flour to hydrate and the semolina to soften.

   Time: PT30M

3. Make Sugar Syrup

   In a saucepan combine equal parts granulated sugar and water. Bring to a boil over medium heat and cook for about 3 minutes until slightly thickened. Add a pinch of food color if desired, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

4. Heat Ghee for Frying

   Place ghee in a deep frying pan and heat over medium‑high heat until it shimmers. Test the temperature by dropping a tiny batter drop; it should sizzle and rise to the surface quickly.

   Time: PT2M

   Temperature: Medium‑high heat

5. Fry Malpua

   Pour a ladleful of batter into the hot ghee, spreading gently to form a small round (about 3‑4 inches). Fry both sides until golden brown, about 1‑2 minutes per side. Remove with a slotted spoon and place on a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: Medium‑high heat

6. Soak in Syrup

   While the fried malpua are still warm, transfer them to the prepared sugar syrup. Let them soak for 15 minutes so they absorb the syrup fully.

   Time: PT15M

7. Serve

   Arrange the syrup‑soaked malpua on a serving platter. Garnish with a few strands of saffron or chopped nuts if desired. Serve warm or at room temperature.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

40 g

Fat

10 g

Fiber

1 g