Malpua

Why You’ll Love This Recipe

Malpua is loved for its light, crispy texture on the outside with a soft, melt-in-your-mouth interior. The combination of aromatic cardamom, saffron, and fennel seeds adds a fragrant, flavorful twist to the batter, while the sweetness from the sugar syrup makes every bite heavenly. Malpua is easy to make at home and doesn’t require any special equipment, making it a great choice for both novice and experienced cooks. This recipe will help you recreate the perfect Malpua, just like those served in Indian sweet shops, but in the comfort of your own kitchen.

Ingredients

• 3 cups (750ml) milk
• 2 cups (400g) sugar
• ½ cup (65g) refined flour/maida
• 1 ½ cups (360ml) water
• 3-4 crushed cardamom/elachai
• 20-22 saffron strands
• 1 teaspoon fennel seeds/sauf
• 2 tablespoons semolina/suji
• Oil for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Saffron Milk: In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside for 10-15 minutes to release the color and flavor.
2. Make the Sugar Syrup: In a saucepan, add 1 cup of water and 1 ½ cups of sugar. Heat it on medium flame and stir until the sugar dissolves completely. Once the syrup reaches a one-thread consistency (it should feel sticky when you drop a little between your fingers), add crushed cardamom and set it aside. Keep the syrup warm.
3. Prepare the Malpua Batter: In a mixing bowl, combine the refined flour (maida), semolina (suji), and fennel seeds. Add the saffron milk and the remaining 750 ml of milk to the dry ingredients. Gradually add the water and mix everything into a smooth batter. The batter should have a slightly thick consistency, but it should flow easily when dropped from a spoon.
4. Rest the Batter: Cover the batter and let it rest for about 30 minutes. This will help the semolina to absorb the liquid and the batter will become smoother.
5. Fry the Malpua: Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot (you can test it by dropping a small amount of batter—if it sizzles and rises to the surface, the oil is ready), pour a ladle of the batter into the hot oil. Fry the Malpua in batches, making sure not to overcrowd the pan. Fry until both sides are golden brown and crispy, turning the Malpua carefully to ensure even frying.
6. Soak in Sugar Syrup: Once the Malpua is fried, immediately dip it into the warm sugar syrup. Let it soak for a minute or two to absorb the syrup, then remove it and set it on a plate.
7. Serve: Garnish the Malpua with a few chopped pistachios or almonds if desired. Serve it warm or at room temperature.

Servings and Timing

• Servings: 8-10 Malpua
• Prep Time: 10 minutes
• Cook Time: 20-30 minutes
• Total Time: 40-45 minutes

Variations

1. With Coconut: For a tropical twist, add desiccated coconut to the batter for added texture and flavor.
2. With Fruit: Some variations of Malpua include mashed banana or mango puree for a fruity flavor.
3. Sugar-Free Version: You can substitute the sugar syrup with a sugar alternative like stevia or use jaggery syrup for a healthier, more traditional flavor.
4. With Milk Powder: For a richer, denser Malpua, you can replace some of the maida with milk powder.

Storage/Reheating

• Storage: Malpua is best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature. If you plan to store them for longer, you can refrigerate them for up to a week.
• Reheating: To reheat, place the Malpua in a warm oven for a few minutes, or gently heat them in the microwave. If you like, you can dip them in the sugar syrup again to refresh them.

FAQs

1. Can I make Malpua without semolina?

Semolina adds a nice texture to Malpua, but if you prefer, you can skip it and use only flour to make a smoother batter.

2. Can I make Malpua without sugar syrup?

While sugar syrup is traditional, you can skip it and serve the Malpua with honey or any sweet sauce of your choice for a different flavor.

3. Can I make the batter in advance?

Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just make sure to let it come to room temperature before frying.

4. How can I make the Malpua crispier?

To get a crispier Malpua, make sure the oil is hot enough before frying and avoid overcrowding the pan.

5. Can I use ghee instead of oil for frying?

Yes, ghee is a traditional choice for frying Malpua and will give it a rich flavor. However, oil works just as well if you prefer a lighter option.

6. Can I add dry fruits to the Malpua batter?

Yes, you can add chopped dry fruits like cashews, almonds, or raisins to the batter for added flavor and texture.

7. Can I make Malpua without saffron?

Yes, saffron is optional. If you don’t have saffron, you can substitute it with a pinch of yellow food coloring or simply skip it.

8. How do I know when the oil is the right temperature for frying?

Test the oil by dropping a small amount of batter into the pan. If it sizzles and rises to the surface immediately, the oil is ready. If it sinks, the oil is too cold.

9. Can I make Malpua without cardamom?

Cardamom adds a distinct flavor, but if you don’t like it, you can skip it or substitute it with a small amount of cinnamon powder.

10. How long does Malpua stay fresh?

Malpua is best enjoyed the same day. However, you can store it in an airtight container for up to 2 days. If refrigerated, it can last for up to a week.

Conclusion

Malpua is a rich and indulgent Indian dessert that captures the essence of traditional sweets. The soft, fragrant batter fried to golden perfection and soaked in sugar syrup makes this dish an unforgettable treat. Whether served for a special occasion or simply enjoyed with family and friends, Malpua is sure to be a hit. This easy-to-follow recipe allows you to recreate the classic dessert at home with minimal effort and maximum flavor. Enjoy every bite of this sweet and aromatic delight!

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