Authentic Malpua Recipe- Saffron Cardamom Indian Pancake

Last Updated on 4 months by Neha Deshmukh

Authentic Malpua Recipe – Saffron Cardamom Indian Pancake

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Malpua. These aren’t just pancakes; they’re little pockets of happiness, soaked in sweet, fragrant syrup. I remember the first time I made these, attempting to recreate my grandmother’s version. It took a few tries, but the aroma filling the kitchen was so worth it! Get ready to dive into a truly delightful Indian sweet.

Why You’ll Love This Recipe

Malpua is a classic Indian dessert, especially popular during festivals. It’s a delightful combination of textures – slightly crispy on the edges, soft and spongy inside, and drenched in a luscious sugar syrup. This recipe balances tradition with easy-to-follow instructions, so even if you’re new to Indian sweets, you’ll be able to create something truly special. Plus, who doesn’t love a warm, sweet treat?

Ingredients

Here’s what you’ll need to make these amazing Malpuas:

• 1 litre milk (full-fat is best!)
• 1 tablespoon fresh lemon juice
• 1-2 tablespoons all-purpose flour (maida)
• 1 teaspoon baking soda
• 1 cup sugar
• 1 cup water
• Few cloves
• 1 teaspoon cardamom powder
• Tiny pinch saffron threads
• Pinch salt
• Oil, as needed for frying

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really make or break this recipe!

• Milk: Seriously, use full-fat milk. It makes the best chhena (Indian cheese) which is the base of our Malpua. The higher fat content gives it a lovely, soft texture.
• Saffron: A little saffron goes a long way! It adds a beautiful color and a subtle, floral aroma. Don’t skimp if you can help it – it really elevates the flavor.
• Flour: Traditionally, a mix of maida (all-purpose flour) and a little bit of sooji (semolina) is used. Some families even add a touch of besan (gram flour) for a slightly nutty flavor. Feel free to experiment! I usually stick with maida for simplicity.
• Lemon Juice: Freshly squeezed is always best, but bottled will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chhena. Bring the milk to a boil in a saucepan. Once boiling, reduce the heat and slowly add the lemon juice. Stir gently, and you’ll see the milk start to curdle.
2. Strain the curdled milk through a clean cheesecloth. Rinse with cold water to stop the cooking process.
3. Tie the cheesecloth into a bundle and hang it for about an hour to drain all the excess water. This is important – you want a fairly dry chhena.
4. Now, in a bowl, combine the drained chhena, flour, baking soda, cardamom powder, and a pinch of salt. Knead everything together until you have a smooth, soft dough. Don’t overwork it!
5. Cover the dough with a damp cloth and let it rest for about 30 minutes. This allows the flavors to meld and the dough to relax.
6. While the dough rests, let’s make the sugar syrup. In a separate saucepan, combine the sugar, water, saffron threads, and cloves. Bring to a boil and simmer until the syrup thickens slightly – it shouldn’t be sticky, but it should coat the back of a spoon. Set aside to keep warm.
7. Heat oil in a frying pan over medium heat. Shape the dough into small, flat discs – not too thick, not too thin.
8. Fry the Malpuas in the hot oil until they’re golden brown on both sides.
9. Immediately remove the fried Malpuas and dip them into the warm sugar syrup. Let them soak for 2-3 minutes, flipping once to ensure they’re evenly coated.
10. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• The sugar syrup consistency is key! If it’s too thick, the Malpuas won’t absorb it properly. If it’s too thin, they’ll become soggy.
• For extra flavor, add a tiny bit of grated nutmeg to the dough.

Variations

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

• Vegan Malpua Adaptation: Use plant-based milk (like almond or soy) to make the chhena. You can also use an egg replacer (like flaxseed meal mixed with water) to bind the dough.
• Gluten-Free Malpua Adaptation: Substitute the all-purpose flour with a gluten-free flour blend.
• Spice Level Adjustment: My friend, Priya, loves adding a pinch of ground ginger or nutmeg to the dough for a warmer flavor.
• Festival Adaptations: These are perfect for Holi or Diwali! My family always makes a huge batch for Diwali and shares them with neighbors.

Serving Suggestions

Malpua is delicious on its own, but it’s even better with a side of rabri (thickened sweetened milk) or a scoop of vanilla ice cream. A sprinkle of chopped pistachios adds a nice crunch.

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 is best made fresh each time.

FAQs

Let’s answer some common questions:

• What type of milk is best for making chhena for Malpua? Full-fat milk is definitely the way to go! It yields the softest, most flavorful chhena.
• How do I know if the sugar syrup has reached the right consistency? The syrup should be slightly thickened and coat the back of a spoon. It shouldn’t be sticky, but it shouldn’t be watery either.
• Can I make the Malpua dough ahead of time? Yes, you can! Just cover it tightly and refrigerate for up to 24 hours.
• What is the best way to 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 reuse the sugar syrup after making Malpua? You can, but it will lose its flavor and aroma. It’s best to make a fresh batch each time for the best results.

Enjoy making (and eating!) these delicious Malpuas. I hope this recipe brings a little sweetness to your day! Let me know how they turn out in the comments below.