Malpua (Indian Pancakes Dipped in Cardamom Syrup)
Why this recipe works
- Classic syrup finish: Dipping the hot pancakes briefly in warm cardamom syrup helps them absorb flavour without becoming heavy.
- Tender batter: Milk and yoghurt create a smooth, thick batter that fries into soft-centred pancakes with lightly set edges.
- Buttery aroma: Frying in ghee gives the malpua their recognisable richness and warm, nutty fragrance.
Get the most out of this recipe
Timing notes
- Rest the batter: The short rest allows the flour to hydrate, giving the batter a smoother texture and helping the pancakes hold their shape in the pan.
- Serve while warm: Malpua are at their best soon after frying and dipping, when the syrup is glossy and the centres are still tender.
Texture tips
- Control the batter thickness: The batter should drop slowly from the whisk. If it spreads too quickly, add a little more flour; if it is too stiff, loosen it gradually with milk.
- Keep the heat moderate: Medium heat lets the centres cook through before the outside becomes too dark.
Ingredient notes
- Use ghee for flavour: Ghee gives malpua their characteristic buttery richness and handles pan-frying better than regular butter.
- Cardamom carries the syrup: Ground cardamom is the main aromatic here, so use a fresh, fragrant spice for the clearest flavour.
Common mistakes
- Avoid a runny batter: A thin batter will spread too much and fry unevenly; aim for a thick, spoonable consistency.
- Do not soak too long: A brief dip in the syrup is enough. Leaving the pancakes in too long can make them overly soft.
Equipment you'll need
Ingredients
Instructions
- Make the syrup: put the caster sugar and water in a saucepan over medium heat and stir just until the sugar dissolves. Bring to a gentle simmer for 6 to 8 minutes until slightly thickened, then stir in the ground cardamom and keep warm on low heat.
- Make the batter: whisk the plain flour and baking powder in a mixing bowl. Whisk in the whole milk and whole milk yogurt until you have a thick, smooth batter that drops slowly from the whisk; rest for 10 minutes so it hydrates.
- Fry the malpua: heat 2 tbsp of the ghee in a frying pan over medium heat. Spoon in small rounds of batter (about 2 tbsp each) and cook for 2 to 3 minutes until the edges look set and the underside is golden, then turn and cook 1 to 2 minutes more; add more ghee as needed between batches.
- Dip and serve: slide each hot malpua into the warm syrup and turn to coat, leaving it for about 20 to 30 seconds. Lift out with a slotted spoon, let excess syrup drip back into the pan, and serve straight away while glossy and tender.
Recipe notes
Tips
- Keep the syrup at a gentle simmer while frying; if it cools too much it will not soak in as well.
- If the batter spreads too quickly in the pan, whisk in 1 to 2 tbsp more plain flour; if it is too thick to drop, whisk in a splash more whole milk.
- For best texture, fry over medium heat so the centres cook through before the outside darkens.
Substitutions
- Replace whole milk yogurt with greek yogurt for a slightly tangier malpua.
- Replace ghee with unsalted butter for a similar richness, but expect a slightly lower frying temperature before browning.
Storage
- Refrigerate up to 2 days
- Malpua are best eaten straight away. If you have leftovers, store in an airtight container in the fridge and reheat gently in a frying pan with a little ghee, then warm the syrup separately and spoon over.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (40min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Gluten Milk Wheat
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