Authentic Barley Malpua Recipe – Honey Saffron Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Barley Malpua Recipe – Honey Saffron Indian Sweet

Introduction

Oh, Malpua! Just the name conjures up memories of festive gatherings and the sweet aroma filling my grandmother’s kitchen. This isn’t your everyday dessert; it’s a little slice of Indian tradition, and I’m so excited to share my version with you. I first tried making malpua years ago, and while it took a few attempts to get it just right, the reward – those golden, crispy, honey-soaked bites – was absolutely worth it. Today, we’re taking things a little different, using barley flour for a wonderfully nutty and wholesome twist on this classic sweet. Trust me, you’ll love it!

Why You’ll Love This Recipe

This barley malpua recipe is special for a few reasons. It’s a delightful departure from the usual maida (all-purpose flour) versions, offering a subtle, earthy flavor and a slightly different texture. It’s also surprisingly easy to make, even if you’re new to Indian sweets. Plus, the honey-saffron syrup is just…divine. It’s a perfect treat for festivals, special occasions, or simply when you’re craving something truly delicious.

Ingredients

Here’s what you’ll need to create this magic:

• ¾ cup barley flour (approx. 90g)
• 2 Tbsp honey (approx. 30ml)
• 2 Tbsp heavy cream (approx. 30ml)
• 1 cup water (240ml)
• 1 cup ghee (approx. 225g) – for frying
• ½ cup honey (approx. 120ml) – for the syrup
• ¼ cup water (60ml) – for the syrup
• ¼ tsp cardamom powder (approx. 0.6g)
• 1 pinch saffron strands (approx. 0.1g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Barley Flour: Exploring This Ancient Grain. Barley flour has a lovely, slightly nutty flavor that works beautifully in malpua. You can find it at health food stores or online. If you can’t find it, you can substitute with whole wheat flour (atta), but the flavor will be different.
• Ghee: The Significance of Clarified Butter in Indian Sweets. Ghee is essential for that authentic flavor and crispy texture. Don’t skimp on the quality here! It doesn’t just add flavor; it’s considered auspicious in many Indian traditions.
• Saffron: The “Red Gold” of Indian Cuisine. A little saffron goes a long way. Soak the strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the syrup to really release their color and flavor.
• Honey: Regional Variations and Quality. I prefer a good quality wildflower honey for this recipe, but feel free to use your favorite. Different honeys will impart slightly different flavors to the syrup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make our barley flour. Grind barley into a fine powder using a high-powered blender for about 2 minutes. It should be a smooth, flour-like consistency.
2. In a bowl, mix the barley flour, cream, 2 tablespoons of honey, and 1 cup of water. Give it a good whisk to combine everything.
3. Now, let the batter rest for at least 30 minutes. This allows the barley flour to hydrate and develop a smoother texture.
4. After resting, check the batter consistency. It should be similar to a thick pancake batter. If it’s too thick, add water, one tablespoon at a time, until you reach the right consistency.
5. Heat the ghee in a pan over medium heat. You want it to be around 325°F (163°C). A small drop of batter should sizzle gently when dropped into the ghee.
6. Carefully drop spoonfuls of batter into the hot ghee. Fry until golden brown and crispy around the edges – about 2-3 minutes per side.
7. While the malpua are frying, let’s make the syrup. In a separate pan, simmer ½ cup honey, ¼ cup water, cardamom powder, and saffron.
8. Once the malpua are fried, immediately soak them in the warm honey syrup for about a minute. This is where the magic happens!
9. Serve warm, garnished with a few saffron strands or crushed nuts if you like.

Expert Tips

• Don’t overcrowd the pan when frying. Fry the malpua in batches to maintain the ghee’s temperature.
• The ghee should be hot enough, but not smoking. If it’s too hot, the malpua will burn on the outside before they cook through.
• For extra crispy malpua, fry them a little longer on each side.

Variations

• Vegan Malpua Adaptation: Swap the ghee for coconut oil and the honey for maple syrup or agave nectar. It won’t be exactly the same, but still incredibly delicious! My friend, Priya, swears by this version.
• Gluten-Free Considerations: While barley is technically gluten-free, some individuals with gluten sensitivities may react. Ensure your barley flour is certified gluten-free if needed.
• Spice Level Adjustment: Feel free to add a pinch of nutmeg or a tiny bit of ginger powder to the batter for a warmer spice profile.
• Festival Adaptations (Holi, Diwali): During Holi, I love adding a tiny bit of rose water to the syrup. For Diwali, a sprinkle of edible silver leaf (varak) adds a touch of festive sparkle.

Serving Suggestions

Malpua is best enjoyed warm! It’s wonderful on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of fresh yogurt. A sprinkle of chopped pistachios or almonds adds a nice textural contrast.

Storage Instructions

Leftover malpua can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a microwave or oven before serving. The syrup-soaked malpua will soften over time, but they’ll still be tasty!

FAQs

• What is Malpua traditionally made of? Traditionally, malpua is made with maida (all-purpose flour), milk, sugar, and ghee. My recipe offers a healthier twist using barley flour.
• Can I use a different type of flour besides barley? Yes, you can! Whole wheat flour (atta) is a good substitute, but the flavor will be different.
• How do I achieve the perfect crispy edges on my Malpua? Make sure your ghee is hot enough and don’t overcrowd the pan. Frying in batches is key!
• What is the best way to store leftover Malpua? Store in an airtight container at room temperature for up to 2 days.
• Can I make the syrup ahead of time? Absolutely! The syrup can be made a day or two in advance and stored in the refrigerator. Just warm it up slightly before soaking the malpua.