Authentic Malpua Recipe- Fennel & Khoya Indian Pancakes

Last Updated on 4 months by Neha Deshmukh

Authentic Malpua Recipe – Fennel & Khoya Indian Pancakes

Introduction

Oh, Malpua! Just the name conjures up memories of festive days and the sweet aroma filling my grandmother’s kitchen. These aren’t just pancakes; they’re little pockets of happiness, soaked in sugar syrup and bursting with flavour. I first made these myself during Diwali, and honestly, the kitchen was a happy mess! I’m so excited to share my family’s recipe with you – it’s a little bit of tradition, a whole lot of deliciousness, and surprisingly easy to make.

Why You’ll Love This Recipe

This Malpua recipe is special because it beautifully balances textures and flavours. The subtle sweetness of khoya, the aromatic fennel, and the warmth of cardamom create a truly unforgettable treat. Plus, it’s a fantastic way to impress your family and friends with a taste of authentic Indian cuisine. It’s perfect for celebrations, or honestly, just a cozy weekend indulgence!

Ingredients

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

• 1 cup all-purpose flour (120g)
• 1 teaspoon fennel seeds (5ml)
• 3-4 crushed green cardamom pods
• 3 tablespoons grated khoya (45g)
• 3 tablespoons curd (yogurt) (45ml)
• 0.5 cup water (120ml)
• 4 tablespoons ghee (60ml)
• 0.125 teaspoon baking soda (a pinch!)
• 0.5 cup sugar (100g)
• 0.25 cup water (for syrup) (60ml)
• Almonds and pistachios (for garnish)

Ingredient Notes

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

• Khoya: Understanding This Essential Ingredient Khoya, also known as mawa, is a milk solid. It adds a lovely richness and subtle sweetness. You can find it at Indian grocery stores, or even make your own (though that’s a project for another day!).
• Fennel Seeds: Aromatic & Digestive Benefits Don’t skip the fennel seeds! They add a beautiful anise-like flavour that complements the sweetness perfectly. Lightly crushing them releases their aroma.
• Cardamom: The Queen of Spices Freshly crushed cardamom is always best. It’s so fragrant! If you only have cardamom powder, use about ½ teaspoon.
• Ghee: The Golden Fat of Indian Cuisine Ghee gives Malpua that authentic flavour and helps them fry up beautifully. You can substitute with vegetable oil, but ghee really elevates the taste.

Regional Variations in Malpua

Malpua isn’t a one-size-fits-all dessert! You’ll find variations across India. Some regions add saffron for a richer colour and flavour. Others use different types of flour, like semolina (rava) for a slightly coarser texture. My aunt in Rajasthan always adds a touch of nutmeg – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix together the flour, fennel seeds, cardamom, khoya, yogurt, and water. Stir until you have a smooth batter – it should be similar to pancake batter.
2. Now, let the batter rest for 30-40 minutes. This allows the flour to hydrate and results in softer malpuas.
3. While the batter rests, let’s make the sugar syrup. In a separate saucepan, combine the sugar and water. Bring to a boil and simmer until you reach a one-string consistency (more on that later!). Keep the syrup warm.
4. Heat ghee in a pan over medium heat. Add the baking soda to the batter and mix well – this is what gives the malpuas a light and fluffy texture.
5. Pour ladles of batter into the hot ghee, spreading it out slightly to form a pancake shape.
6. Fry for about 2-3 minutes per side, until golden brown and cooked through.
7. Drain the fried malpuas on paper towels to remove excess ghee.
8. Finally, immediately dip the warm malpuas into the warm sugar syrup, ensuring they are coated well.
9. Garnish with chopped almonds and pistachios, and serve warm with a side of rabri (thickened milk) if you’re feeling extra fancy!

Expert Tips

A few little secrets to Malpua success:

• Achieving the Perfect Batter Consistency The batter shouldn’t be too thick or too thin. It should flow easily but still have some body. If it’s too thick, add a little more water.
• Frying to Golden Perfection Don’t overcrowd the pan! Fry the malpuas in batches to maintain the ghee’s temperature.
• Syrup Consistency is Key The syrup should be sticky but not crystallised. A one-string consistency means when you take a drop of syrup between your thumb and forefinger and pull apart, a single string should form.

Variations

Want to get creative? Here are a few ideas:

• Vegan Malpua: Substitute the khoya with a vegan alternative like cashew cream and use plant-based yogurt and ghee.
• Gluten-Free Malpua: Use a gluten-free flour blend instead of all-purpose flour.
• Spice Level Adjustment (Cardamom & Saffron): My friend loves adding a pinch of saffron to the batter for a beautiful colour and aroma. Feel free to experiment!
• Festival Adaptations (Holi, Diwali): During Holi, I sometimes add a tiny bit of food colouring to the batter for a festive touch.

Serving Suggestions

Malpua is best served warm! A dollop of rabri is the classic accompaniment, but you can also serve it with a scoop of vanilla ice cream or a side of fresh fruit. A sprinkle of chopped nuts always adds a nice touch.

Storage Instructions

Malpuas are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently before serving. The syrup can be stored in the fridge for up to a week.

FAQs

Let’s answer some common questions:

• What is the best way to prevent malpuas from becoming soggy? Make sure to drain them well on paper towels after frying and dip them in the syrup immediately.
• Can I make the sugar syrup ahead of time? Yes, you can! Just reheat it gently before using.
• What can I substitute for khoya in this recipe? You can use ricotta cheese (drained well) or a thick milk powder paste as a substitute, though the flavour will be slightly different.
• How do I know when the sugar syrup has reached one-string consistency? As mentioned earlier, take a drop of syrup between your thumb and forefinger and pull apart – a single string should form.
• Can malpuas be reheated, and if so, how? Yes! You can reheat them in a microwave for a few seconds or gently warm them in a pan with a little ghee.