Easy Malpua (Crisp Edges, Cardamom Sugar Syrup)
Thin flour-and-suji batter, shallow-fried until lacy and golden, soaked briefly in light cardamom sugar syrup.
Equipment
- Heavy frying pan or cast iron skillet
- Whisk
- Slotted spoon
Ingredients
For the batter
- ½ cup maida all-purpose flour
- 2 tablespoons fine rava semolina / suji
- 2 tablespoons plain yogurt dahi; whisked smooth
- ½ cup whole milk plus extra as needed
- 1 tablespoon sugar
- ¼ teaspoon baking powder
- 2 teaspoons ghee or melted butter
- 1 pinch salt
- ½ teaspoon fennel seeds optional; lightly crushed
- 2 to 4 tablespoons water only if batter is still too thick after rest
For frying
- Ghee or neutral oil, about ½ inch depth in pan
For the sugar syrup
- 1 cup sugar
- ½ cup water
- 4 green cardamom pods seeds crushed
- 6 to 8 saffron strands optional, bloomed in 1 teaspoon warm milk
Instructions
Rest the batter
- Whisk maida, rava, yogurt, milk, 1 tablespoon sugar, baking powder, salt, and optional fennel until smooth. Stir in ghee.
- Cover and rest 20 to 30 minutes. Batter should pour like thin cream; whisk in milk or water one tablespoon at a time if needed.
Make the syrup
- Combine sugar and water in a saucepan. Bring to a boil, then simmer 8 to 10 minutes until slightly sticky and one-thread light consistency. Add cardamom and optional saffron. Keep warm on lowest heat.
Fry the malpua
- Heat ghee or oil in a wide pan over medium heat. Pour 2 to 3 tablespoons batter per malpua; let it spread naturally.
- Fry until edges are golden and lacy, then flip and cook second side until evenly colored. Drain briefly on paper towel.
Soak and serve
- Dip each malpua in warm syrup 10 to 20 seconds per side. Lift with a slotted spoon, let excess drip, and stack on a serving plate.
- Serve warm or at room temperature, with optional rabri on the side.
Notes
If syrup crystallizes, add a spoonful of water and warm gently.
For a softer malpua, use a slightly thinner syrup; for a chewier bite, cook syrup a minute longer without over-thickening.
Store leftovers in an airtight container up to 1 day; reheat in a warm oven or tawa on low.
For a softer malpua, use a slightly thinner syrup; for a chewier bite, cook syrup a minute longer without over-thickening.
Store leftovers in an airtight container up to 1 day; reheat in a warm oven or tawa on low.
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