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Malpuas

Malpuas (sweet pancakes)
  • Portion size: Serves 6
  • Hands-on time 35 min
  • Difficulty: easy
Vegetarian
Recipe by: Rohit Ghai

Rohit Ghai shares his recipe for malpuas, sweet pancakes fried in ghee and dipped in syrup.

Recipe from TARKARI: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books £25)

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Ingredients

For the sugar syrup

  • 250g caster sugar
  • 180ml water
  • 4 green cardamom pods
  • A few saffron strands
  • 1 tsp lemon juice

For the malpuas

  • 150g plain flour
  • 50g milk powder
  • 1 tsp fennel seeds
  • 1 tbsp caster sugar
  • ½ tsp ground green cardamom
  • Pinch baking powder
  • 300ml rapeseed oil for frying
  • 2 tbsp chopped mixed nuts (almonds, pistachios, cashews)
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Method

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Nutrition

  • 381kcals Calories
  • 8.8g (1.1g saturated) Fat
  • 6.8g Protein
  • 68.2g carbs (48.7g sugars) Carbs
  • 1g Fibre
  • 0.2g Salt

Make Ahead

The pancakes are best eaten fresh, but you can prep the syrup and batter a day ahead, cover and chill. Fry the batter from chilled and gently reheat the syrup. Chill leftovers for up to 2 days. Reheat in a low oven to serve.

Cook smarter

Rohit says: “Malpuas are sweet pancakes fried in ghee and dipped in syrup. They’re traditionally made during festivals, and each region, from Bihar to Bengal, has a different version.”

To test the syrup is ready, dip a spatula into it, then cool for a minute. Squish a drop between index finger and thumb, then pull your fingers apart – the syrup should form a single thread. Alternatively, a digital or sugar thermometer should read 105°C.

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