Malpua Recipe
Malpua is a traditional North Indian sweet dish that is soft, fluffy and crisp. The origin of this dish goes back to the Vedic Period. The very first mention of this dish can be found in the Rigveda as 'Alpua'. Some food historians consider this to be one of the oldest Indian sweet dishes. It is relished in parts of Bengal, Bihar, Orissa, Nepal and Bangladesh during various festive occasions. Pua, or the Indian sweet pancake, is coated with sugar syrup and served with rabri or thickened sweeten milk. It has an endless variety of recipes influenced by India's different cultural and geographical diversity. In the Jagannath temple, Puri, malpua is presented as the first offering (Sakala Dhupa) to Lord Jagannath every morning. Popularly known as 'Amalu', this sweet dish is also an integral part of the Chappan Bhog, offered to Lord Jagannath. It is also enjoyed as Pithley during the winters in Bengal.
ingredients serve
Ingredients for Malpua Recipe
- 1 cup All purpose flour
- 1 teaspoon fennel seeds
- 3-4 Cardamoms
- 0.33 teaspoon cardamom powder
- 3 tablespoon grated khoya
- 3 tablespoon curd/yogurt
- 1 teaspoon baking soda
- 3 teaspoon Ghee
- As required Oil
- As required Water
Directions: Malpua Recipe
- STEP 1.In a mixing bowl take 1 cup all-purpose flour, 1 tsp fennel seeds (saunf), 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. Mix the dry ingredients well.
- STEP 2.Add 3 tbsp grated khoya and 3 tbsp curd/yoghurt. Please use fresh yoghurt. Instead of khoya/mawa you can also use whole milk powder.
- STEP 3.Add ½ cup water.
- STEP 4.Begin to stir.
- STEP 5.Stir to a thick flowing batter without any lumps. Cover and allow the batter to rest for 30 to 40 minutes. You can even keep the batter for about 2 hours at room temperature.
- STEP 6.Meanwhile, when the batter is resting, blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel.
- STEP 7.Slice them and keep them aside.
- STEP 8.Just before you begin to fry the malpua, prepare the sugar syrup. Heat ½ cup sugar and ¼ cup water. Here I have used cane sugar and hence this golden colour.
- STEP 9.On a low flame simmer this mixture. Also, stir well so that the sugar melts.
- STEP 10.You need to have a ½ string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies then just make a sticky syrup.
- STEP 11.Heat 3 tbsp ghee in a pan or griddle. Here I am shallow frying the malpua instead of deep-frying them. You can also deep fry.
- STEP 12.Lastly, add 3 pinches baking soda or ⅛ tsp baking soda to the malpua batter.
- STEP 13.Mix very well. This is important as you want the baking soda to be mixed evenly.
- STEP 14.Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua
- STEP 15.When the base becomes lightly golden, flip over.
- STEP 16.Flip once more and fry the other side.
- STEP 17.Flip again and fry till they have a crisp edge and are golden. Fry malpua this way and add more ghee if required while frying.
- STEP 18.Drain them on paper towels to remove excess oil.
- STEP 19.Then immediately place the fried malpua in the warm sugar syrup.
- STEP 20.Gently coat them with the sugar syrup with the help of a spoon.
- STEP 21.Remove the malpua and place them in a serving tray or plate.
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Current Totals
- Fat11g
- Protein11g
- Carbs30g
- Fiber8g
MacroNutrients
- Carbs30g
- Protein11g
- Fiber8g
Fats
- Fat11g
Vitamins & Minerals
- Calcium428mg
- Iron5mg
- Vitamin A4mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B941mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium107mg
- Manganese< 1mg
- Phosphorus269mg
- Selenium24mcg
- Zinc3mg