Malpua Recipe.. Super Tasty

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 3 tablespoons Fine Semolina (Suji) (roasted lightly for extra aroma)
• 1 tablespoon Granulated Sugar (for batter sweetness)
• 1 teaspoon Fennel Powder or Cardamom Powder (optional, choose one for flavor)
• 1 tablespoon Mawa (Khoya) (optional, adds richness; crumble before adding)
• 1 medium Ripe Banana (mashed; optional, gives extra flavor and softness)
• ½ cup Milk or Water (add gradually to achieve a pourable batter; milk gives richer taste)
• 2 tablespoons Desiccated Coconut (dry, mixed into batter after resting)
• 2 tablespoons Almonds (chopped; optional garnish)
• 2 tablespoons Cashews (chopped; optional garnish)
• 1 tablespoon Raisins (optional, add to batter for sweetness)
• ½ teaspoon Saffron Threads (optional, steep in a tablespoon warm milk before adding)
• 2 cups Vegetable Oil (for shallow frying; use neutral oil like sunflower or canola)
• ½ cup Sugar Syrup (Optional) (1 part sugar to 1 part water boiled to one‑string consistency; used to soak fried malpuas)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together 1 cup all‑purpose flour, 3 tbsp fine semolina, 1 tbsp granulated sugar, and 1 tsp fennel or cardamom powder until evenly blended.

   Time: PT5M

2. Add Optional Enrichments

   Stir in 1‑2 tbsp crumbled mawa and the mashed banana (if using). Mix until the mawa and banana are evenly distributed.

   Time: PT3M

3. Gradually Add Liquid

   Pour in ½ cup milk (or water) a little at a time, whisking continuously to form a smooth, pourable batter. The consistency should be similar to a thin pancake batter – able to flow slowly from a ladle.

   Time: PT5M

4. Rest the Batter

   Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest at room temperature for 2–3 hours. This rest allows the semolina to soften and flavors to meld.

   Time: PT2H30M

5. Incorporate Final Add‑Ins

   After resting, fold in 2 tbsp desiccated coconut, chopped almonds, chopped cashews, raisins, and saffron‑infused milk (if using). Mix gently; the batter should stay slightly thick but still pourable.

   Time: PT4M

6. Heat the Oil

   Place 2 cups vegetable oil in a wide frying pan over medium flame. Heat until a small drop of batter sizzles and rises to the surface (about 180°C).

   Time: PT5M

   Temperature: 180°C

7. Fry the Malpuas

   Using a ladle, pour a thin circle of batter into the hot oil. Fry for about 3–4 minutes on the first side, then gently flip and fry another 3–4 minutes until both sides are golden brown and slightly crisp.

   Time: PT12M

   Temperature: Medium flame

8. Optional Sugar‑Syrup Soak

   If you like syrup‑soaked malpua, prepare a thin sugar syrup by boiling ½ cup sugar with ½ cup water to one‑string consistency. Immediately dip each fried malpua into the warm syrup for 5–10 seconds, then place on a wire rack to drain excess.

   Time: PT8M

   Temperature: Medium heat

9. Serve

   Arrange the malpuas on a serving plate, garnish with a few extra chopped nuts or a drizzle of melted ghee if desired. Serve warm or at room temperature.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g