Authentic Malpua Recipe- Saffron Cardamom Indian Pancake Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Malpua Recipe – Saffron Cardamom Indian Pancake Delight

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 recipe; it’s a little piece of my childhood. Malpua, for those who haven’t had the pleasure, is essentially an Indian pancake – but so much more. It’s rich, fragrant, and utterly delicious, especially when soaked in a luscious saffron-cardamom sugar syrup. I’m so excited to share my family’s version with you!

Why You’ll Love This Recipe

This Malpua recipe is a winner for so many reasons. It’s surprisingly easy to make, even if you’re new to Indian sweets. The combination of cardamom and saffron is simply divine, creating a flavor profile that’s both comforting and exotic. Plus, it’s a guaranteed crowd-pleaser – perfect for celebrations or just a special treat.

Ingredients

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

• 1 cup granulated white sugar
• ¾ cup water
• 4 green cardamoms
• Few saffron strands
• 1 teaspoon lemon juice
• 1 cup all-purpose flour/maida (about 120g)
• ½ cup dry milk powder (about 50g)
• ⅓ cup desiccated coconut powder (about 30g)
• 1 teaspoon fennel seeds
• 1 tablespoon granulated white sugar
• Pinch of salt
• Pinch of baking powder
• 1.5 cups milk (use warm milk – about 360ml)
• Oil or ghee for frying
• Nuts for garnishing (pistachios, almonds, cashews – chopped)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

• Sugar & Sweeteners: We’re using granulated white sugar for both the syrup and the batter. You can adjust the amount slightly to your sweetness preference.
• Spices – Cardamom & Saffron: Don’t skimp on these! Cardamom (elaichi) gives that signature warm flavor, and saffron (kesar) adds a beautiful color and aroma. A little goes a long way with saffron, so a few strands are perfect.
• Flour & Grains – Maida (All-Purpose Flour): Maida is traditional for that soft texture.
• Dairy – Milk & Milk Powder: Warm milk is key for activating the gluten in the flour and creating a smooth batter. Milk powder adds richness and helps with browning.
• Regional Variations – Ghee vs. Oil: Traditionally, Malpuas are fried in ghee (clarified butter) for a richer flavor. However, oil works perfectly well too, especially if you prefer a lighter taste. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sugar Syrup: In a pan, combine the sugar, water, cardamom pods (lightly crushed), and saffron strands. Simmer over medium heat until the sugar dissolves and the syrup becomes sticky – about 8-10 minutes. Stir in the lemon juice (this prevents crystallization) and set aside to keep warm.
2. Prepare the Batter: In a large bowl, whisk together the flour, milk powder, coconut powder, fennel seeds, sugar, salt, and baking powder. Gradually add the warm milk, mixing continuously to form a thick, lump-free batter. It should be similar to a thick pancake batter.
3. Rest the Batter: Cover the bowl and let the batter rest for 15-30 minutes. This allows the flour to hydrate and results in softer Malpuas.
4. Fry the Malpuas: Heat oil or ghee in a pan over medium-low heat. Pour a small ladleful of batter into the hot oil to form a small round. Fry for about 2-3 minutes per side, until golden brown. Here’s a trick: Gently splash a little hot oil over the top side while frying – this helps it puff up beautifully!
5. Soak in Syrup: Drain the fried Malpuas on a paper towel. Immediately dip each Malpua into the warm sugar syrup for about 30 seconds per side, ensuring it’s well coated.
6. Garnish & Serve: Remove the syrup-soaked Malpuas and garnish with chopped nuts. Serve warm – they’re best enjoyed fresh!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• The syrup should be warm, not boiling hot, when you dip the Malpuas.
• For extra fluffy Malpuas, add a pinch of baking soda to the batter.

Variations

Want to get creative? Here are a few ideas:

• Vegan Malpua: Substitute the milk and milk powder with plant-based alternatives like almond milk and soy milk powder. Use vegan-friendly oil for frying.
• Gluten-Free Malpua: Use a gluten-free all-purpose flour blend instead of maida.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of ginger powder to the batter for a different flavor dimension. My friend loves adding a hint of cinnamon!
• Festival Adaptations – Holi & Diwali: During Holi, you can add a drop of food coloring to the syrup for a vibrant touch. For Diwali, I like to add a sprinkle of edible silver leaf (varak) for a festive look.
• Sugar Syrup Consistency: If the syrup becomes too thick, add a tablespoon of hot water. If it’s too thin, simmer for a few more minutes.

Serving Suggestions

Malpuas are wonderful on their own, but they also pair beautifully with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of rose petals adds a touch of elegance.

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 before serving. The syrup can be stored in the fridge for up to a week.

FAQs

• What is the best type of flour to use for Malpua? Traditionally, maida (all-purpose flour) is used for its soft texture. However, you can experiment with gluten-free blends if needed.
• How do I achieve the perfect sugar syrup consistency? The syrup should be sticky but not crystallized. A one-string consistency is ideal – meaning when you take a drop between your fingers, it should form a single string.
• Can I make the batter ahead of time? If so, how should I store it? Yes, you can make the batter a few hours in advance. Store it covered in the refrigerator and whisk well before using.
• What is the significance of saffron and cardamom in this recipe? Saffron and cardamom are considered auspicious spices in Indian cuisine and add a unique flavor and aroma to the Malpuas.
• How can I prevent the Malpuas from becoming too oily? Fry the Malpuas over medium-low heat and don’t overcrowd the pan. Drain them well on paper towels after frying.
• Can I use coconut milk instead of regular milk? Yes, you can! Coconut milk will add a lovely subtle coconut flavor to the Malpuas.
• What is the best way to garnish Malpua? Chopped pistachios, almonds, and cashews are classic choices. A sprinkle of rose petals or edible silver leaf adds a touch of elegance.