Authentic Malpua Recipe – Fennel & Semolina Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Malpua Recipe – Fennel & Semolina 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 just a dessert; it’s a hug on a plate. I first made this recipe myself during Diwali, and honestly, it was a little nerve-wracking. But the joy on everyone’s faces after that first bite? Totally worth it! I’m so excited to share my family’s recipe for these incredibly delicious, slightly crispy, and wonderfully fragrant Malpuas with you. They’re easier to make than you think, and trust me, you need this in your life.

Why You’ll Love This Recipe

This Malpua recipe is special because of the subtle fennel and semolina notes. They add a beautiful texture and aroma that elevates it beyond your average sweet treat. It’s perfect for festivals, celebrations, or just a cozy evening when you need a little something special. Plus, it’s surprisingly easy to whip up, even if you’re new to Indian sweets!

Ingredients

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

• 1 cup maida / plain flour / all purpose flour (about 120g)
• ½ – ¾ cup milk powder (about 50-75g) – adjust to desired richness
• 2 tbsp rava / semolina / suji (about 15g)
• 1 tsp fennel / saunf (about 5g) – lightly crushed
• 1 cup milk (240ml)
• 1 cup sugar (200g)
• ½ cup water (120ml)
• ½ tsp cardamom powder / elachi powder (about 2g)
• Oil for frying
• Dry fruits for garnish (optional)

Ingredient Notes

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

Maida (Plain Flour) – Choosing the Right Type

Using good quality maida is key. All-purpose flour works perfectly, but make sure it’s not self-raising! We want a tender malpua, not a puffy one.

Milk Powder – Full Fat vs. Low Fat Options

Full-fat milk powder will give you a richer, more decadent malpua. However, you can use low-fat milk powder if you prefer a lighter version. Just be aware the texture might be slightly different.

Rava (Semolina/Suji) – Fine vs. Coarse Varieties

I prefer using fine semolina (suji) for this recipe. It blends into the batter more seamlessly and gives a lovely, slightly grainy texture. Coarse semolina can be used, but you might need to grind it a little finer.

Fennel (Saunf) – The Aromatic Secret

Don’t skip the fennel! It adds such a unique and refreshing flavor. Lightly crushing the fennel seeds releases their aroma beautifully. You can use a mortar and pestle or even the back of a spoon.

Cardamom Powder (Elachi Powder) – Freshly Ground vs. Store-Bought

Freshly ground cardamom powder is always best – the aroma is incredible! But good quality store-bought cardamom powder works just fine in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the maida, milk powder, rava, and crushed fennel.
2. Gradually add the milk, mixing continuously until you have a smooth, lump-free batter. The consistency should be similar to a thick pancake batter.
3. Let the batter rest for about 20 minutes. This allows the rava to absorb the milk and the batter to become light and airy.
4. While the batter rests, prepare the sugar syrup. In a saucepan, combine the sugar, water, and cardamom powder.
5. Bring the mixture to a boil and simmer for about 5-7 minutes, or until the syrup is slightly sticky. You want it to coat the back of a spoon. Keep it warm.
6. Heat oil in a frying pan over medium heat. The oil should be hot enough to fry, but not so hot that it burns the malpuas.
7. Pour 2-3 tablespoons of batter into the hot oil for each malpua. Don’t overcrowd the pan.
8. Shallow fry the malpuas until they are golden brown on both sides, flipping carefully.
9. Remove the fried malpuas from the oil and immediately dip them into the warm sugar syrup for about 5 minutes, ensuring they are fully coated.
10. Garnish with chopped dry fruits (pistachios, almonds, etc.) and serve warm.

Expert Tips

• Don’t skip the resting time for the batter! It really does make a difference.
• Make sure the oil is at the right temperature. Too cold, and the malpuas will be soggy. Too hot, and they’ll burn.
• Work in batches to avoid overcrowding the pan.
• The sugar syrup should be warm when you dip the malpuas in it. This helps them absorb the syrup better.

Variations

Want to switch things up? Here are a few ideas:

Vegan Malpua Adaptation

Use plant-based milk (almond, soy, or oat milk) instead of dairy milk. Ensure your milk powder is also plant-based.

Gluten-Free Malpua Adaptation (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. A mix of rice flour and almond flour works well. You might need to adjust the amount of liquid to achieve the right consistency. My friend, Priya, swears by this version!

Spice Level Adjustment – Increasing Cardamom Aroma

If you really love cardamom, feel free to add a little more! A pinch of nutmeg also adds a lovely warmth.

Festival Adaptations – Holi & Diwali Malpua

During Holi, you can add a tiny drop of food coloring to the batter for a festive touch. For Diwali, a sprinkle of edible silver leaf (varak) adds a touch of elegance.

Serving Suggestions

Malpuas are delicious on their own, but they’re even better with a side of rabri (thickened milk) or a scoop of vanilla ice cream. A sprinkle of chopped nuts adds a nice crunch.

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 them gently in a microwave or oven before serving.

FAQs

What is the ideal consistency for the malpua batter?

The batter should be smooth and similar to a thick pancake batter. It should coat the back of a spoon easily. If it’s too thick, add a little more milk. If it’s too thin, add a little more maida.

Can I make the sugar syrup ahead of time? If so, how should I store it?

Yes, you can! Make the sugar syrup a day ahead and store it in an airtight container in the refrigerator. Reheat it gently before using.

What type of oil is best for frying malpuas?

Vegetable oil, sunflower oil, or ghee (clarified butter) are all good options. Ghee will give the malpuas a richer flavor.

How can I prevent the malpuas from becoming soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, don’t soak the malpuas in the syrup for too long.

Can I add saffron to the malpua batter or sugar syrup?

Absolutely! A pinch of saffron adds a beautiful color and aroma. Soak a few strands of saffron in warm milk for about 15 minutes before adding it to the batter or syrup.