Malpuas

Malpuas
  • Serves icon Serves 6
  • Time icon 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)

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

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)

delicious. tips

  1. 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.

  2. 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.

Recipe By

Rohit Ghai

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