Malpua

You’re asking about Malpua, a delectable traditional Indian sweet pancake or fritter that’s incredibly popular, especially during festivals like Holi, Diwali, and during the month of Ramadan (for Iftar). It’s loved for its soft, spongy texture, sweet flavor, and aromatic syrup coating.

What is Malpua?

Malpua is essentially a pancake-like sweet made from a batter of flour (usually all-purpose flour/maida, sometimes with semolina or rice flour), milk, and sometimes mashed ripe bananas or pineapple, which are deep-fried until golden and then immediately dunked into a warm sugar syrup (chashni) that’s often flavored with cardamom and saffron.

Origin: Malpua is believed to be one of the oldest sweet dishes in India, with ancient roots. Its earliest mentions can be found in Vedic texts, where it was called “apūpa” and was a dish of barley flour, fried in ghee, and dipped in honey. Over centuries, it evolved with regional variations and ingredients.

Key Characteristics:

• Soft & Spongy: A well-made malpua should be soft, light, and airy, allowing it to soak up the syrup.
• Sweet & Aromatic: The sugar syrup, often infused with cardamom, saffron, and sometimes rose water or kewra water, gives it its signature sweet and fragrant profile.
• Crispy Edges (Optional): Some variations, especially when fried a bit longer, might have slightly crispy edges contrasting with a soft center.
• Golden Brown: Fried to a beautiful golden-brown color.

Main Ingredients:

The core ingredients include:

1. For the Batter:
   • All-Purpose Flour (Maida): The primary base.
   • Semolina (Sooji/Rava): A small amount is often added for texture and a slight crispness.
   • Milk: To make the batter.
   • Mashed Ripe Banana/Pineapple (Optional but Common): Adds natural sweetness, moisture, and a distinct flavor.
   • Fennel Seeds (Saunf): Crushed, for a lovely aromatic touch.
   • Green Cardamom Powder (Elaichi Powder): For fragrance.
   • Baking Powder (Optional): A pinch can be added for extra fluffiness, though fermentation (from yogurt/milk resting) traditionally helps.
2. For the Sugar Syrup (Chashni):
   • Sugar: The main sweetener.
   • Water: To create the syrup.
   • Green Cardamom Pods: Crushed, for aroma.
   • Saffron Strands (Kesar): Optional, for color and a delicate aroma.
   • Rose Water or Kewra Water: Optional, for floral fragrance, added at the end.
3. For Frying:
   • Ghee (Clarified Butter): Traditional and highly recommended for authentic flavor and texture. Oil can be used, but ghee imparts a superior taste.

General Preparation Steps (Simplified):

1. Prepare the Sugar Syrup:
   • Combine sugar, water, and cardamom (and saffron) in a pot.
   • Bring to a boil, then simmer for 5-7 minutes until the sugar dissolves and the syrup becomes slightly sticky (a half-string consistency, not thick like Gulab Jamun syrup). It should be warm when malpuas are added. Add rose/kewra water at the end.
2. Prepare the Malpua Batter:
   • In a bowl, whisk together flour, semolina (if using), mashed banana (if using), fennel seeds, and cardamom powder.
   • Gradually add milk, whisking continuously to form a smooth, lump-free batter of pouring consistency (thicker than crepe batter, a bit thinner than pancake batter).
   • Cover the batter and let it rest for at least 30 minutes to 1 hour (or even longer, some prefer overnight, especially if using a little yogurt to promote fermentation). This resting time is crucial for developing flavor and texture.
3. Deep Fry the Malpuas:
   • Heat ghee (or oil) in a wide, flat-bottomed pan or kadai over medium-low heat. The depth of the ghee should be at least 1-2 inches.
   • Once the ghee is moderately hot (not smoking, but warm enough to sizzle when a drop of batter is added), gently pour a ladleful of batter into the center of the pan. The batter will spread on its own to form a small pancake. Do not overcrowd the pan; fry 1-2 malpuas at a time.
   • Fry on medium-low heat. As the malpua cooks, it will puff up slightly and develop a golden color around the edges.
   • Flip gently and cook the other side until it’s also golden brown and cooked through (about 2-4 minutes per side, depending on thickness).
   • Remove the malpua using a slotted spoon, pressing gently against the side of the pan to drain excess ghee.
4. Soak in Syrup:
   • Immediately transfer the hot, fried malpuas to the warm sugar syrup.
   • Let them soak for at least 5-10 minutes, flipping once, to absorb the syrup. Don’t soak for too long, or they might become too soft and break.
5. Garnish and Serve:
   • Remove the malpuas from the syrup and arrange them on a serving platter.
   • Garnish with chopped pistachios, almonds, or sometimes a dollop of rabri (thickened sweet milk) for an extra rich treat.
   • Serve warm.

Tips for Perfect Malpua:

• Batter Consistency: This is key. It should be lump-free and of a pouring consistency that spreads but isn’t too thin.
• Resting Time: Don’t skip resting the batter; it significantly improves the texture.
• Frying Temperature: Moderately hot ghee/oil is essential. Too hot, they’ll brown quickly outside and be raw inside. Too cool, they’ll absorb too much fat.
• Sugar Syrup Consistency: It should be thin enough to be easily absorbed but not watery. A “half-string” consistency is ideal (when you take a drop between your thumb and forefinger and pull apart, a very thin thread forms but breaks immediately).
• Ghee vs. Oil: While oil can be used, ghee gives a superior, authentic flavor and aroma.

Malpua is a true celebration of sweetness and tradition in Indian cuisine!