Malpua is a North Indian sweet pancake, commonly made with flour, milk, sugar, and aromatic spices, then fried and sometimes dipped in syrup. Its calorie count varies with the batter, frying oil, and syrup absorbed, so this recipe gives a practical estimate per 100 g alongside a crisp-edged, tender version to make at home.
For this batch, the finished malpua is estimated at about 340 calories per 100 g, or roughly 170 calories per 50 g piece. This is an estimate, not a laboratory measurement: the actual result depends on the oil left in the pancakes, how much syrup they absorb, and the final cooked weight. Weigh the finished batch and use the calculation below for a closer estimate.
Estimate your batch: Add the calories from the ingredient labels, including the amount of frying oil you estimate the malpua retain. Divide that total by the finished batch weight in grams, then multiply by 100. For example, a batch containing 1,700 calories that weighs 500 g after cooking works out to 340 calories per 100 g. Oil left in the pan is not part of the food; oil absorbed is.
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) fine semolina
- 1 cup (240 ml) whole milk, plus up to ¼ cup (60 ml) more if needed
- ¼ cup (60 g) plain yogurt
- ¼ cup (50 g) granulated sugar, for the batter
- ½ teaspoon ground cardamom
- ¼ teaspoon fennel seeds, lightly crushed
- ⅛ teaspoon baking soda
- 1 cup (200 g) granulated sugar, for syrup
- ½ cup (120 ml) water
- 1 teaspoon rose water (optional)
- ½ cup (120 ml) neutral oil or ghee, for frying; you may not need all of it
- 2 tablespoons (15 g) sliced almonds or chopped pistachios, for serving (optional)
Instructions
- Mix the batter. In a bowl, whisk the flour, semolina, ¼ cup (50 g) sugar, cardamom, fennel, and baking soda. Whisk in the milk and yogurt until smooth. The batter should fall from a spoon in a thick ribbon; add a little of the extra milk if it is too stiff. Cover and rest for 15 minutes so the semolina can hydrate.
- Make the syrup. While the batter rests, combine 1 cup (200 g) sugar and ½ cup (120 ml) water in a small saucepan. Bring to a simmer, stirring until the sugar dissolves, then simmer gently for 4 minutes. Remove from the heat and stir in the rose water, if using. Keep the syrup warm, not boiling; it should be lightly sticky rather than thick like candy.
- Heat the frying fat. Pour about ½ inch (1.25 cm) of oil or ghee into a heavy skillet. Heat over medium to medium-low until a small drop of batter sizzles steadily and rises without browning immediately. If you use a thermometer, aim for about 325–340°F (163–171°C). Adjust the heat as you cook to keep the oil from smoking or the pancakes from darkening too quickly.
- Fry the malpua. Stir the batter once. Pour in about 2 tablespoons (30 ml) per pancake, leaving space between them; cook in batches rather than crowding the pan. Fry for about 2–3 minutes on the first side, until the edges look set and golden, then turn and cook for 1–2 minutes more. Transfer to a wire rack or paper towels. Cooking time varies with thickness and pan heat; cook each pancake through, with no wet batter in the center.
- Dip and drain. While each pancake is still warm, dip it in the warm syrup for about 10–15 seconds per side, then lift it out and let excess syrup drip off. For a less sweet, lower-calorie result, brush or spoon a little syrup over the top instead of dipping. Repeat with the remaining pancakes.
- Finish and weigh if desired. Scatter over nuts and serve warm or at room temperature. To calculate the batch’s calories per 100 g more accurately, weigh all the finished malpua after syruping and apply the estimate method in the introduction.
Tips
- Keep the heat moderate. Oil that is too hot browns the outside before the center cooks; oil that is too cool can leave pancakes greasy. Fry one test pancake and adjust the burner before continuing.
- Choose a batter consistency, not a fixed milk amount. Flour and semolina absorb liquid differently. Add the reserved milk a tablespoon at a time; a very thin batter spreads too far, while a stiff batter makes dense malpua.
- Use ghee for aroma or neutral oil for a milder taste. Ghee gives a traditional buttery fragrance, while neutral oil is a practical substitute. The amount absorbed affects the calorie estimate, regardless of which fat you choose.
- Control syrup for the texture you like. A brief dip coats the pancakes without making them soggy. Syrup uptake also changes calories per 100 g, so include the syrup in your batch estimate.
Serving Suggestions
Serve malpua warm with a small spoonful of extra syrup and a scattering of sliced almonds or pistachios. In some regional and family versions, it is paired with rabri, a thickened sweet milk; that makes a richer dessert and adds calories beyond the estimate for the malpua alone. For a simpler plate, offer plain yogurt or unsweetened tea alongside and let each person add syrup to taste.
Variations
For a richer batter, replace ¼ cup (60 ml) of the milk with cream, or use a little mashed ripe banana for a softer, fruit-scented pancake. Banana changes the sweetness and texture, so the calorie estimate will differ. You can substitute whole-wheat flour for up to half the all-purpose flour; expect a heartier, less delicate result. For a dairy-free version, use an unsweetened plant-based drink and a thick dairy-free yogurt, and fry in neutral oil. These ingredient changes require recalculating calories from their package labels.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days refrigerated, though syrup-dipped pancakes soften over time. Reheat a portion in a skillet over low heat for a few minutes, turning once, or microwave in short bursts until hot throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C). For a crisper surface, use a lightly greased skillet rather than adding more syrup. Freeze in a sealed container for up to 2 months, separating layers with parchment; thaw in the refrigerator and reheat until hot throughout. Keep extra syrup refrigerated separately.
Frequently Asked Questions
How many calories are in malpua per 100 g?
This recipe’s approximate estimate is 340 calories per 100 g. There is no single value for every malpua: size, recipe, absorbed frying fat, syrup, and finished moisture all affect the result. For the most useful estimate, calculate from your ingredients and weigh the cooked batch.
Why does the calorie count vary so much?
Fried malpua can take up different amounts of oil depending on oil temperature, thickness, and draining. Dipping time and syrup thickness also change how much sugar sticks to each piece. Restaurant or packaged versions may use different proportions, so their nutrition information may not match this recipe.
Can I make malpua without deep-frying?
You can shallow-fry it in a lightly oiled nonstick skillet, using about 1–2 teaspoons of oil per batch and turning once. The pancakes will be less crisp and may cook more like small griddle cakes. A lower-oil method does not automatically give a precise calorie count; include the oil that remains on the food.
Can I skip the syrup?
Yes. The pancakes can be served plain, dusted lightly with sugar, or brushed with just a little syrup. Skipping the dip reduces the sugar added by the syrup, but the flour, batter sugar, and frying fat still contribute calories.
Why are my malpua raw in the middle?
The oil may be too hot, or the pancakes may be too thick. Lower the heat and use about 2 tablespoons of batter for each one, spreading it gently if needed. Cook until both sides are golden and the center is set, adjusting the time for your pan.
Can I prepare the batter ahead?
A 15-minute rest is enough for this semolina batter. For best results, fry it shortly after resting; baking soda becomes less effective if the batter sits for many hours. If you must prep ahead, refrigerate the covered batter and stir it before cooking, adding a splash of milk if it has thickened.
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