Malpua Recipe

Ingredients

• 1 cup Atta (Whole Wheat Flour) (sifted)
• 1/4 cup Semolina (Suji/Rava) (fine grade)
• 1 tablespoon Powdered Sugar (for batter sweetness)
• 1/2 teaspoon Cardamom Powder (freshly ground if possible)
• 1/4 teaspoon Fennel Powder (optional, adds subtle flavor)
• 2 cups Whole Milk (boiled and cooled)
• 1.5 cups Granulated Sugar (for syrup) (for sugar syrup)
• 1.5 cups Water (for sugar syrup)
• a pinch Saffron Strands (adds color and aroma)
• 4 tablespoons Vegetable Oil (for shallow frying)
• 2 tablespoons Pistachios, chopped (for garnish)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, add 1 cup atta, 1/4 cup semolina, 1 tbsp powdered sugar, 1/2 tsp cardamom powder, and 1/4 tsp fennel powder. Whisk together until evenly mixed.

   Time: PT5M

2. Add Milk and Form Batter

   Gradually pour 2 cups boiled and cooled whole milk into the dry mixture while whisking continuously to avoid lumps. Whisk until you obtain a smooth, pourable batter.

   Time: PT5M

3. Rest the Batter

   Cover the bowl and let the batter rest for 30 minutes at room temperature. This allows the semolina to absorb the liquid and the batter to thicken.

   Time: PT30M

4. Prepare Sugar Syrup

   In a saucepan, combine 1.5 cups granulated sugar with 1.5 cups water. Bring to a boil over medium heat, stirring until sugar dissolves. Add a pinch of saffron strands and simmer for 5 minutes until the syrup thickens slightly but is still pourable.

   Time: PT5M

   Temperature: Medium flame

5. Heat Oil for Frying

   Add 4 tbsp vegetable oil to the frying pan and heat over low to medium‑low heat until shimmering but not smoking.

   Time: PT2M

   Temperature: Low to medium‑low

6. Fry the Malpuas

   Pour a ladleful of batter into the center of the hot pan. Fry the first side for about 5 minutes until a golden ring forms, then gently flip with tongs and fry the other side until golden brown and crisp around the edges.

   Time: PT10M

   Temperature: Low flame

7. Soak in Syrup

   Using a slotted spoon, transfer the fried malpuas directly into the warm sugar syrup. Let them soak for at least 20 minutes so they absorb the syrup fully.

   Time: PT20M

8. Garnish and Serve

   Remove the syrup‑soaked malpuas onto a serving plate, drizzle a little extra syrup if desired, and sprinkle chopped pistachios on top. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g