Authentic Malpua Recipe- Cardamom, Cashew & Fennel Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Malpua Recipe – Cardamom, Cashew & Fennel Flavors

Introduction

Oh, Malpua! Just the name conjures up memories of festive celebrations at my grandmother’s house. These sweet, pancake-like delights were always a highlight, and the aroma of cardamom and warm sugar syrup filled the entire home. I first attempted making them myself during Diwali, and while my first batch wasn’t perfect, the joy of recreating that childhood flavor was incredible. Today, I’m sharing my perfected recipe with you – a truly authentic Malpua experience, bursting with cardamom, cashew, and fennel flavors. Get ready to impress!

Why You’ll Love This Recipe

This Malpua recipe isn’t just about a delicious dessert; it’s about tradition, warmth, and a little bit of indulgence. It’s surprisingly easy to make, even if you’re new to Indian sweets. The combination of flavors – the subtle sweetness of the milk, the crunch of cashews, the fragrant cardamom, and the gentle anise notes of fennel – is simply divine. Plus, serving them warm with a dollop of rabri? Pure bliss!

Ingredients

Here’s what you’ll need to create these delightful Malpuas:

• 1 cup Maida (all-purpose flour) – about 120g
• 1.5 cups Milk – about 360ml
• 1 tbsp Cashew nuts (broken) – about 15g
• 1 tbsp Raisins – about 10g
• 1 tbsp Dry coconut (chopped) – about 10g
• 4 whole Cardamom pods (crushed)
• 0.5 tsp Fennel seeds – about 2.5g
• 2 cups Sugar – about 400g
• 3 cups Water – about 720ml
• 1 tsp Green cardamom powder
• Vegetable oil, as needed for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Maida (All-Purpose Flour): Choosing the Right Type
Using good quality maida is key. It should be finely milled for a soft texture. You can find it at most Indian grocery stores.

Milk: Full Fat vs. Low Fat for Malpua
I recommend using full-fat milk (about 3.25% milkfat) for a richer, more flavorful Malpua. However, you can use low-fat milk, but the texture might be slightly less tender.

Cashew Nuts & Raisins: Quality and Freshness
Make sure your cashews and raisins are fresh! Stale nuts can ruin the flavor. Lightly toasting the cashews before adding them to the batter enhances their flavor.

Dry Coconut: Desiccated vs. Freshly Grated
You can use either desiccated or freshly grated dry coconut. Freshly grated will give a more vibrant flavor, but desiccated is perfectly fine and more convenient.

Cardamom: The Queen of Spices – Green vs. Black
We’re using green cardamom for this recipe, which has a sweet, floral aroma. Black cardamom has a smokier flavor and isn’t traditionally used in Malpua.

Fennel Seeds: Aromatic and Digestive Benefits
Don’t skip the fennel seeds! They add a lovely subtle anise flavor and are also known for their digestive properties – perfect after a sweet treat.

Sugar: Types of Sugar and Their Impact on Syrup
Granulated white sugar is best for the syrup. Avoid using powdered sugar, as it can make the syrup cloudy.

Saffron: Optional Luxury – Benefits and Substitutes
Saffron adds a beautiful color and subtle flavor to the syrup. It’s optional, but if you have it, it’s a lovely touch! If you don’t, a tiny pinch of turmeric can give a similar golden hue.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Batter: In a large bowl, gradually add the milk to the maida, mixing continuously. You want a smooth, lump-free batter – think pancake batter consistency.
2. Add the Goodies: Stir in the crushed cardamom pods, broken cashews, raisins, chopped dry coconut, and fennel seeds. Mix well to distribute everything evenly.
3. Rest the Batter: Cover the bowl and let the batter rest for 15-20 minutes. This allows the flour to hydrate and results in softer Malpuas.
4. Prepare the Syrup: While the batter rests, make the sugar syrup. In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves completely.
5. Saffron & Cardamom in Syrup: If using saffron, add it to the syrup now. Continue to cook until the syrup reaches a one-string consistency (more on that in the tips section!). Stir in the cardamom powder and set aside.
6. Fry the Malpuas: Heat vegetable oil in a kadai or deep pan over medium heat. Carefully pour a ladleful of batter into the hot oil, gently spreading it into a small, round pancake.
7. Golden & Crisp: Fry the Malpua for 2-3 minutes per side, until golden brown and crisp. Drain on a paper towel to remove excess oil.
8. Syrup Soak: Immediately dip the fried Malpua into the warm sugar syrup, ensuring it’s coated evenly. Let it soak for 1-2 minutes.
9. Repeat & Serve: Repeat with the remaining batter. Serve warm, with a side of rabri (if you’re feeling extra fancy!) or enjoy them as is.

Expert Tips

Here are a few secrets to Malpua success:

Achieving the Perfect Batter Consistency
The batter should be smooth and flowing, similar to a thin pancake batter. If it’s too thick, add a little more milk.

Frying Temperature: Avoiding Soggy Malpua
Maintaining the right oil temperature is crucial. If the oil isn’t hot enough, the Malpuas will absorb too much oil and become soggy. Medium heat is your friend!

Syrup Consistency: The One-String Test Explained
To check if the syrup has reached one-string consistency, take a small drop between your thumb and forefinger. If it forms a single, sticky string, it’s ready.

Soaking Time: Balancing Sweetness and Crispness
Don’t soak the Malpuas for too long, or they’ll become too soft. 1-2 minutes is usually perfect.

Variations

Let’s get creative!

Vegan Malpua: Plant-Based Milk & Egg Replacers
Use almond or soy milk instead of dairy milk. You can add a tablespoon of applesauce to the batter as an egg replacer for binding.

Gluten-Free Malpua: Alternative Flour Options
Try using a gluten-free all-purpose flour blend. You might need to adjust the amount of milk slightly to achieve the right consistency.

Spice Level: Adjusting Cardamom & Fennel
Feel free to adjust the amount of cardamom and fennel seeds to your liking. My family loves a stronger cardamom flavor, so I often add a little extra!

Festival Adaptations: Holi & Diwali Malpua Traditions
During Holi, some families add a pinch of turmeric to the batter for a vibrant yellow color. For Diwali, serving Malpua with a side of dry fruits is a common tradition.

Regional Variations: North Indian vs. East Indian Styles
North Indian Malpuas are typically smaller and thicker, while East Indian versions are often larger and thinner.

Serving Suggestions

• With Rabri: The classic pairing!
• With Ice Cream: A delightful modern twist.
• With Nuts: Sprinkle with chopped pistachios or almonds for added crunch.
• Warm & Simple: Honestly, they’re delicious all on their own!

Storage Instructions

Malpuas are best enjoyed fresh. However, you can store leftover Malpuas in an airtight container at room temperature for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

What type of oil is best for frying malpua?
Vegetable oil, canola oil, or sunflower oil are all good choices. They have a neutral flavor and high smoke point.

Can I make the sugar syrup ahead of time?
Yes, you can! Store the syrup in an airtight container in the refrigerator for up to a week. Reheat gently before using.

How do I know if the malpua batter is rested enough?
The batter should be slightly bubbly and have a smoother consistency after resting.

What can I substitute for saffron in the syrup?
A tiny pinch of turmeric powder can give a similar golden color.

How can I prevent the malpua from absorbing too much oil?
Make sure the oil is hot enough and don’t overcrowd the pan.

Can malpua be reheated, and if so, how?
Yes! Reheat gently in a pan with a little oil or in the microwave for a few seconds.