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A classic North Indian festive dessert, these soft, fluffy pancakes are enriched with egg, shallow-fried in ghee to a perfect golden-brown, and then soaked in a fragrant sugar syrup infused with saffron and cardamom. A truly decadent treat for special occasions.
For 4 servings
Prepare the Sugar Syrup
Make the Malpua Batter
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A classic North Indian festive dessert, these soft, fluffy pancakes are enriched with egg, shallow-fried in ghee to a perfect golden-brown, and then soaked in a fragrant sugar syrup infused with saffron and cardamom. A truly decadent treat for special occasions.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 335.8 calories per serving with 8.34g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Fry the Malpuas
Soak and Serve
Replace half of the all-purpose flour with whole wheat flour (atta) and use jaggery instead of sugar for the syrup for a more rustic flavor and added minerals.
Add 1 teaspoon of rose water or kewra water to the finished sugar syrup for an extra layer of floral fragrance, a common addition in festive sweets.
Incorporate 1/4 cup of mashed ripe banana into the batter for a delicious banana-flavored malpua. You may need to slightly reduce the milk quantity.
To make it eggless, omit the egg and add 1/4 cup of plain yogurt or 2 tablespoons of milk powder and adjust the milk quantity to get the right batter consistency.
The combination of carbohydrates from flour and sugar provides a quick and effective source of energy, making it a satisfying treat to combat fatigue or for a festive energy lift.
The inclusion of egg and milk adds a good amount of protein to this dessert, which is essential for muscle repair and overall body function.
Spices like fennel (saunf) and cardamom (elaichi) are traditionally known in Ayurveda to aid digestion and prevent bloating, adding a functional benefit to this indulgent sweet.
One serving, which is typically two pieces of Egg Malpua, contains approximately 450-550 calories. The exact number can vary based on the amount of ghee absorbed during frying and the quantity of sugar syrup soaked.
Egg Malpua is a rich, festive dessert and is not considered a health food. It is high in calories, sugar, and fat from being fried in ghee and soaked in syrup. It's best enjoyed in moderation as an occasional treat during celebrations.
Yes, you can make an eggless version. Omit the egg and add 1/4 cup of plain yogurt (curd) or 2 tablespoons of milk powder to the batter. You will need to adjust the amount of milk to achieve the correct pancake-batter consistency.
Malpuas can become hard or chewy for a few reasons: the batter was too thick, it wasn't rested long enough for the semolina to soften, or they were over-fried on high heat. Ensure the batter is a pourable consistency and always fry on low to medium-low heat.
Store leftover malpuas in an airtight container in the refrigerator for up to 2-3 days. You can reheat them in a microwave for 15-20 seconds or on a pan over low heat before serving.
Yes, you can prepare the batter a few hours ahead of time and store it in the refrigerator. However, bring it to room temperature for about 30 minutes before you start frying for the best results.