Malpua is a sweet and syrupy pancake popular in India, especially during festivals. It's made with a batter of flour, milk, and sugar, deep-fried until golden brown, and then soaked in sugar syrup. Here's a recipe to make Malpua:

Ingredients: For the Malpua batter:

  • 1 cup all-purpose flour
  • 1/2 cup milk powder
  • 1/4 cup semolina (rava)
  • 1/4 cup mashed ripe banana
  • 1/4 cup sugar
  • 1/4 tsp cardamom powder
  • 1/2 tsp fennel seeds (saunf)
  • 1 1/2 cups milk
  • Ghee for frying

For the sugar syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 1/4 tsp cardamom powder

Instructions:

  1. In a mixing bowl, add all-purpose flour, milk powder, semolina, mashed ripe banana, sugar, cardamom powder, and fennel seeds. Mix well.

  2. Gradually add milk to the mixture and whisk well to make a smooth batter without any lumps. The batter should be thick yet pourable.

  3. Cover the bowl and let the batter rest for 30 minutes.

  4. In the meantime, prepare the sugar syrup. In a pan, add sugar and water and cook over low heat until the sugar dissolves completely.

  5. Add cardamom powder and simmer the syrup for 5-7 minutes until it thickens a bit.

  6. Heat ghee in a flat-bottomed pan over low-medium heat.

  7. Once the ghee is hot, pour a ladleful of batter into the pan and spread it slightly with the back of the ladle to make a thin pancake. You can make small or large-sized pancakes as per your preference.

  8. Cook the Malpua on low-medium heat for 2-3 minutes until golden brown on one side.

  9. Flip the Malpua and cook for another 1-2 minutes until golden brown on the other side.

  10. Remove the Malpua from the pan and immediately transfer it to the sugar syrup.

  11. Let the Malpua soak in the sugar syrup for a minute or two until it absorbs the syrup.

  12. Remove the Malpua from the sugar syrup and place it on a serving plate.

  13. Garnish with chopped nuts, saffron strands, or rose petals (optional) and serve hot or cold.

Enjoy your delicious Malpua!