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Malpua Indian syrup pancake served
Traditional Indian Malpua with honey and almonds

Traditional malpua

Author: Flavelo
Recipes Cakes and Desserts
While the 'Malpua pancake' recipe was the pan version, this is the classic, deep-fried festive variation. Here the technique is essence 'deep frying', where batter cooks suddenly, getting a crispy crust outside while staying soft inside. Finished discs are immediately dipped in warm sugar syrup: due to sudden temperature difference and pores, syrup penetrates deep into the cake, just like a good baklava.
🕒 Prep Time 45 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 350 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or pot for frying
  • Saucepan for syrup
  • Slotted spoon
  • Bowl for resting

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix flour with spices (fennel, cardamom), then constantly adding milk, mix into smooth batter.

Tip: Batter consistency should resemble cream: runny but having substance.
2 ✓

Rest batter for at least 30 minutes.

Tip: During resting gluten strands align, batter becomes smoother.
3 ✓

Prepare syrup: boil water with sugar and saffron for approx 5-8 minutes.

Tip: It's good when it pulls a little thread between fingers (approx 105-110 °C), but still liquid.
4 ✓

Heat approx 2 cm deep oil or ghee in a wide, flat pan. Keep on medium heat.

Tip: If too hot, burns outside raw inside. If too cold, soaks up oil.
5 ✓

Carefully pour a ladle of batter into oil. Don't touch, let it rise to surface by itself.

Tip: Heat makes batter spread and take disc shape.
6 ✓

Fry both sides golden brown, then remove and drain.

Tip: Crispy edges are most delicious.
7 ✓

Immediately put in warm (but not boiling) syrup for 1-2 minutes, then remove.

Tip: Osmosis and capillary action draw sugary liquid into batter cavities.
8 ✓

Serve warm, sprinkled with pistachios.

Tip: Saffron gives beautiful golden yellow colour and characteristic scent.

Recipe FAQ

Why did it fall apart in oil?
Batter was too thin, or oil wasn't hot enough. Thicken with flour!
Why didn't it drink up syrup?
Either syrup was too thick (crystallised), or malpua cooled down too much. Both need to be warm.

Ingredients

  • 150 g Plain flour
  • 250 ml Lukewarm milk
  • 1 tsp Fennel seeds (crushed)
  • 1 tsp Ground Cardamom
  • 200 ml Oil or Ghee (for deep frying)
  • 200 g Sugar (for syrup)
  • 200 ml Water (for syrup)
  • 1 pinch Saffron (for syrup)