Malpua is a beloved Indian sweet pancake, crisp at the edges and soaked in warm sugar syrup, enjoyed across the country. It is most famously associated with the state of Odisha, where it is a key offering to deities during the Jagannath Temple rituals, and with Bihar, where it is a winter staple. This recipe delivers the classic version—golden, syrup-soaked, and lightly spiced with cardamom and fennel—using simple pantry ingredients.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (30 g) semolina (sooji/rawa)
- 1 cup (240 ml) milk, plus 2–3 tablespoons extra if needed
- 2 tablespoons (30 g) sugar
- 1/4 teaspoon fennel seeds, crushed
- 1/4 teaspoon ground cardamom
- 1 ripe banana, mashed (about 1/2 cup / 120 g)
- 1/4 teaspoon baking powder
- A pinch of salt
- Ghee or vegetable oil, for frying
- For the sugar syrup:
- 1 cup (200 g) sugar
- 1/2 cup (120 ml) water
- 1/4 teaspoon cardamom powder
- 1 teaspoon rose water (optional)
Instructions
- In a large bowl, whisk together the flour, semolina, sugar, fennel, cardamom, baking powder, and salt. Add the mashed banana and milk, and whisk until you have a smooth batter with no lumps. The batter should be slightly thicker than pancake batter—it should coat the back of a spoon. If it’s too thick, add a little more milk. Cover and let rest for 15 minutes.
- Meanwhile, make the sugar syrup: In a wide pan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Let it simmer for 5–6 minutes until it reaches a one-string consistency (when you touch a drop between your fingers, it forms a single sticky thread). Turn off the heat. Stir in cardamom powder and rose water (if using). Keep the syrup warm while you fry the malpuas.
- Heat about 1 inch (2.5 cm) of ghee or oil in a heavy skillet over medium heat. The oil is ready when a drop of batter sizzles and rises to the surface.
- Pour a ladleful (about 1/4 cup / 60 ml) of batter into the hot oil. It will spread slightly. Fry until the edges turn golden and crisp, about 2–3 minutes. Flip and cook the other side until deep golden brown, another 2 minutes. Do not overcrowd the pan; fry 2–3 at a time depending on your skillet size.
- Remove the malpua with a slotted spoon and immediately immerse it in the warm sugar syrup. Let it soak for 30–60 seconds per side, then remove and place on a wire rack. Repeat with remaining batter.
- Serve warm, drizzled with a little extra syrup if desired.
Tips
- Batter consistency: The resting time lets the semolina absorb liquid. If the batter thickens too much after resting, add a splash of milk to bring it back to pouring consistency.
- Oil temperature: Keep the oil at a steady medium heat. If it’s too hot, the malpuas will brown too quickly and remain raw inside; if too cool, they’ll absorb excess oil and become greasy.
- Syrup consistency: The one-string stage is key. If the syrup is too thin, it won’t coat the malpuas; if too thick, it will crystallize. If you don’t have a thermometer, test by cooling a drop on a plate—it should be slightly sticky but not hard.
- No banana? You can substitute with 1/2 cup (120 g) of plain yogurt or 1/4 cup (60 g) of grated apple. The texture will be slightly different—yogurt makes them tangier, apple adds moisture—but both work.
Serving Suggestions
Malpua is traditionally served warm, soaked in syrup, often as a dessert after a festive meal. In Odisha, it’s offered to deities and then enjoyed as bhog (prasad). In Bihar, it’s paired with a dollop of fresh cream or rabri (thickened sweetened milk). You can also serve it with a scoop of vanilla ice cream for a modern twist, or with chopped nuts and a sprinkle of cardamom powder.
Variations
- Khoya malpua: Add 1/4 cup (60 g) of crumbled khoya (mawa) to the batter for a richer, denser texture.
- Ragi or whole wheat malpua: Substitute half the all-purpose flour with ragi (finger millet) flour or whole wheat flour for a nuttier flavor and firmer texture.
- Spiced syrup: Add a few saffron strands or a cinnamon stick to the sugar syrup while it simmers for an aromatic twist.
- Baked version: For a lower-fat option, pour the batter into greased muffin tins and bake at 375°F (190°C) for 12–15 minutes, then soak in syrup. They won’t be as crisp, but they’re still delicious.
Storage and Reheating
Malpua are best eaten fresh, but they can be stored. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a microwave for 20–30 seconds or in a skillet over low heat for 1–2 minutes per side. If they’ve dried out, sprinkle a little water over them before reheating. You can also freeze unsoaked malpuas for up to 2 months; thaw in the refrigerator overnight, then re-crisp in a hot skillet and soak in fresh syrup.
Frequently Asked Questions
1. Why is my malpua not crispy?
Malpua should be crisp at the edges and soft in the center. If yours are soggy, the oil might be too cool, causing them to absorb excess oil. Also, don’t soak them in syrup for too long—30 seconds per side is enough.
2. Can I make malpua without banana?
Yes. The banana adds moisture and sweetness, but you can omit it and increase the milk to 1 1/4 cups (300 ml). The texture will be slightly less tender, but still good.
3. What is the one-string syrup consistency?
When you take a drop of syrup between your thumb and forefinger and pull them apart, it should form a single thread that holds its shape briefly before breaking. If it forms multiple threads or is too runny, it’s not ready.
4. Can I use oil instead of ghee?
Yes, neutral oil like sunflower or canola works. Ghee adds a nutty flavor, but oil will make the malpuas lighter and less rich.
5. How do I keep malpuas warm for a party?
After soaking, place them on a baking sheet in a single layer and keep in a 200°F (95°C) oven for up to 30 minutes. Don’t cover them tightly or they’ll steam and lose crispness.
6. Is malpua served only during festivals?
No, it’s an everyday street food in many parts of India, especially in winter. In Odisha, it’s a temple offering, but you’ll also find it at roadside stalls year-round.
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