Malpua is a popular sweet dish made during festivals like Holi and Janmashtami. Malpuas are similar to pancakes and are made with plain flour and some semolina. The main flavour of malpua comes from fennel seeds which makes them very unique in taste. Malpua is generally soaked in sugar syrup once fried but I prefer to make them without sugar syrup. The recipe I am sharing here is without soaking them in sugar syrup making it a very easy and quick dish.
This is a very simple dish to put together. Mildly sweet malpuas that have a crispy edge and a soft centre is perfect for any occasion. Do give this version a try!
Plain flour or maida – 1 cup
Fine semolina or suji – 2 tbsp
Sugar – ¼ to ½ cup depending on preference
Fennel seeds – 1 tsp
Crushed pepper – ½ tsp
Milk – ¾ to 1 cup
Ghee to fry the malpuas
- In a large bowl, combine together flour, semolina, sugar, fennel seeds and crushed pepper
- Gradually add milk and combine to make a lump free batter that is slightly thick. The batter must be smooth with no lumps and pouring consistency
- Whisk the batter well for 3-4 minutes. Let it rest for 30 minutes
- Heat some ghee in a frying pan. Add a ladle full of batter and fry on medium heat. The malpuas are slightly thick, similar to pancakes
- Gently flip the malpua and fry on the other side until golden brown
- Drain on a kitchen towel once done
- Serve hot