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Malpuas (sweet pancakes)

Name: Malpuas (sweet pancakes)
Prep time: 35 min
Total time: 35 min
Yield: Serves 6
Cuisine: Indian recipes
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)

By: Rohit Ghai

Published: 25 Jan 22
Updated: 25 Mar 24

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)

Easy
January 2022

Test kitchen approved

Serves 6
Hands-on time 35 min

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)

Vegetarian recipes

Nutrition: per serving

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

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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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Recipe from January 2022 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.
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.