Malpua are traditional North Indian sweet of sugar syrup coated pancakes served warm or cold, we prefer it slightly warmRECIPE:-

The batter-

  • In a bowl, add the maida, semolina, coconut flour, baking powder, and cardamom. Whisk well.
  • Add the yogurt and whisk.
  • Add the coconut milk, a little at a time till the required consistency is achieved.
  • Cover the bowl and rest the batter for at least 30 minutes.

The syrup-

  • While the batter is resting, make the syrup.
  • Add the water, coconut sugar and saffron & cardamom pods to a wide pan.
  • Place the pan over high heat and stirring constantly, bring to a boil.
  • Reduce the heat and simmer till the sugar has melted completely and the syrup is very slightly sticky.
  • Do not overcook.
  • Remove from heat.
  • Frying and soaking the malpua-
  • Give the batter a good mix.
  • Adjust the consistency if needed.
  • Keep the pan with the syrup ready.
  • If it has cooled down too much, warm it slightly and keep within reach.
  • Heat ¼ cup of ghee in a wide pan.
  • I used the rest of the ghee to top up in the next two batches. ( I cooked the malpuas in three batches)
  • Reduce the heat to medium and drop a ladleful of the batter.
  • I made 4 – 5 at the same time.
  • Cook for at least 2 minutes or till the bottom is nicely coloured.
  • If the top is still wet, spoon a little oil over the top with the ladle.
  • Turn over and cook for approximately 2 minutes or less or till the bottom is nicely coloured too.
  • Drain the malpua and add to the syrup.
  • Toss well and let it soak for about 1-2 minutes and then arrange on a serving tray.
  • Repeat with the rest of the batter and syrup
  • Spoon any remaining syrup over the malpua.
  • Garnish with the almond and pistachio slices along with the dried edible rose petals.