Malpua is a traditional Indian sweet pancake, crisp at the edges and soaked in sugar syrup, made from a batter of flour, milk, and often mashed banana or fennel seeds. Its origin is disputed, with both Odisha and West Bengal claiming it as their own; Odisha even has a GI tag for its version, while Bengal’s is a staple at festivals like Kali Puja. This recipe delivers the classic version—crispy, syrupy, and fragrant with cardamom—that works beautifully for home cooks because it uses simple ingredients and a forgiving batter.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/4 cup (30 g) semolina (sooji)
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon cardamom powder
- 1 ripe banana, mashed (about 1/2 cup / 120 g)
- 1 cup (240 ml) milk, plus 2–3 tablespoons if needed
- 1/4 teaspoon baking soda
- Ghee or oil for deep 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
- Make the sugar syrup: In a wide pan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 5–6 minutes until slightly sticky (one-thread consistency). Stir in cardamom and rose water, then remove from heat and keep warm.
- Prepare the batter: In a mixing bowl, whisk together flour, semolina, fennel seeds, cardamom, and baking soda. Add mashed banana and milk, whisking to form a smooth, lump-free batter with a pouring consistency (like pancake batter). If too thick, add a little more milk. Let rest for 15 minutes.
- Heat ghee or oil in a deep frying pan over medium heat. To test, drop a tiny bit of batter; it should sizzle and rise to the surface without browning too quickly.
- Pour a ladleful of batter (about 2 tablespoons) into the hot ghee. Fry until golden brown on one side, about 1–2 minutes, then flip and fry the other side until golden and crisp, another 1–2 minutes.
- Remove with a slotted spoon and immediately immerse in the warm sugar syrup. Let soak for 30–60 seconds per side, then transfer to a serving plate. Repeat with remaining batter.
Tips
- For a richer texture, replace half the milk with coconut milk or add 2 tablespoons of heavy cream.
- If the syrup crystallizes, add a splash of water and reheat gently.
- Do not soak malpua too long; they become soggy. A quick dip keeps them crisp outside and syrupy inside.
- Keep the ghee at a steady medium heat—too high and the outside burns before the inside cooks; too low and they absorb oil.
Serving Suggestions
Serve warm or at room temperature, drizzled with a little extra syrup. In Odisha, malpua is often paired with coconut chutney or a dollop of fresh cream. You can also sprinkle with chopped pistachios or almonds for crunch.
Variations
- Rabi (Odisha style): Use only flour and milk, no banana, and add a pinch of black pepper for a subtle kick.
- Bengali style: Add 2 tablespoons of grated coconut and a few raisins to the batter.
- Ripe pineapple: Replace banana with 1/4 cup (60 g) finely chopped ripe pineapple for a tangy twist.
- Vegan: Use plant-based milk (like almond or oat) and skip the ghee, using oil instead.
Storage and Reheating
Malpua are best eaten fresh, but you can store them in an airtight container in the refrigerator for up to 2 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. Do not freeze, as they become mushy when thawed.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter up to 8 hours in advance and keep it refrigerated. Let it come to room temperature before frying.
Why are my malpua not crispy? Ensure the ghee is hot enough, and do not soak them too long in syrup. Also, a slightly thicker batter (less milk) helps crispiness.
Can I use whole wheat flour instead of all-purpose? Yes, but the texture will be denser. Substitute half the all-purpose flour with whole wheat for a healthier version.
How do I know the syrup is ready? Take a drop between your fingers—it should be sticky but not hard. If it forms a single thread when pressed, it’s done.
Is there a way to reduce the sweetness? You can reduce the sugar in the syrup to 3/4 cup (150 g) or use jaggery for a less refined sweetness.
Can I bake malpua instead of frying? Baking will not yield the same crispy texture. If you must, bake at 375°F (190°C) for 10–12 minutes, but they will be more cake-like.
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