Loading...
Soft, fluffy pancakes made with flour, semolina, and khoya, shallow-fried in ghee to a golden crisp. They are then drenched in a fragrant, saffron-infused sugar syrup. This traditional North Indian dessert is a festive favorite, perfect for celebrations like Holi and Diwali.
Prepare the Sugar Syrup
Make and Rest the Batter
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Soft, fluffy pancakes made with flour, semolina, and khoya, shallow-fried in ghee to a golden crisp. They are then drenched in a fragrant, saffron-infused sugar syrup. This traditional North Indian dessert is a festive favorite, perfect for celebrations like Holi and Diwali.
This north_indian recipe takes 70 minutes to prepare and yields 4 servings. At 626.43 calories per serving with 12.12g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Fry the Malpuas
Soak, Garnish, and Serve
Add 1/4 cup of mashed ripe banana or finely chopped pineapple to the batter for a fruity twist. Adjust milk quantity if needed.
Replace maida with an equal amount of atta (whole wheat flour). The resulting malpuas will be denser and have a nuttier flavor.
If you don't have khoya, substitute it with 1/2 cup of milk powder and 2 tablespoons of heavy cream (malai) to achieve a similar richness.
Serve malpuas topped with a generous spoonful of thick, chilled rabri. The combination of warm malpua and cold rabri is a classic and beloved pairing.
The combination of sugar, refined flour, and ghee provides a quick and dense source of energy, making it a traditional treat after a day of fasting or during high-energy festive celebrations.
The inclusion of spices like fennel (saunf) and cardamom (elaichi) not only adds a wonderful aroma and flavor but are also traditionally known in Ayurveda to aid digestion and act as mouth fresheners.
With milk and khoya (condensed milk solids) as key ingredients, Malpua provides a decent amount of calcium, which is essential for maintaining strong bones and teeth.
One serving of Malpua, which is typically two pieces, contains approximately 450-550 calories. The exact number can vary based on the amount of ghee absorbed during frying and the thickness of the sugar syrup.
Malpua is an indulgent dessert that is high in sugar, refined carbohydrates, and fat. It is not considered a healthy food and should be enjoyed in moderation, typically during festive occasions and celebrations.
Yes, you can. A common substitute is to use 1/2 cup of milk powder mixed with 2 tablespoons of heavy cream (malai). Alternatively, you can use 1/4 cup of condensed milk, but be sure to omit the sugar from the batter if you do.
This usually happens for two reasons: the batter was too thick, or they were over-fried. The batter should be a smooth, flowing consistency. Frying on low heat until just golden brown ensures they remain soft inside with crisp edges.
Yes. The batter can be prepared and refrigerated in an airtight container for up to 24 hours. The sugar syrup can also be made 2-3 days ahead and stored in the fridge. Simply reheat the syrup to a warm temperature before using. It's best to fry and soak the malpuas just before serving.
The syrup should be sticky but not have a one-string consistency. When you touch a drop between your thumb and forefinger, it should feel oily and sticky. If the syrup is too thick, the malpuas won't be able to absorb it properly.