Entree: India – Bihar & Jharkhand – मालपुआ ➤ Malpua (Thin fried milk-and-flour pancakes soaked briefly in fragrant sugar syrup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 cup (120 g) all-purpose flour
- 1/4 cup (45 g) fine semolina (sooji)
- 2 tbsp (25 g) granulated sugar (for batter)
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) water
- 1 ripe banana, mashed, about 4 oz (115 g)
- 1/4 tsp (0.5 g) ground cardamom
- 1/2 tsp (2 g) baking powder
- Pinch of salt
- 1/2 cup (120 ml) ghee or oil for shallow frying
- 1 cup (200 g) granulated sugar for syrup
- 1/2 cup (120 ml) water for syrup
- 1/4 tsp (0.5 g) ground cardamom for syrup
- 1 tsp (5 ml) lemon juice
- 1/4 cup (60 g) khoya (mawa), grated, or thickened rabri for serving
- Chopped pistachios or almonds, 2 tbsp (12 g), for garnish

Instructions

1. Make the syrup: combine 1 cup (200 g) sugar and 1/2 cup (120 ml) water in a saucepan. Add 1/4 tsp (0.5 g) ground cardamom, bring to a boil, then simmer until slightly sticky, about 6–8 minutes. Stir in 1 tsp (5 ml) lemon juice and keep warm.
2. In a bowl whisk together 1 cup (120 g) flour, 1/4 cup (45 g) semolina, 2 tbsp (25 g) sugar, 1/4 tsp (0.5 g) cardamom, 1/2 tsp (2 g) baking powder, and a pinch of salt.
3. Gradually stir in 1 cup (240 ml) milk and 1/4 cup (60 ml) water to form a smooth batter. Fold in the mashed banana, cover, and rest for 30 minutes to let the semolina swell.
4. Heat 1/2 cup (120 ml) ghee or oil in a wide skillet over medium heat. Test with a small drop of batter — it should sizzle gently and spread.
5. Spoon about 2–3 tbsp (30–45 ml) batter per pancake into the hot fat, allow it to spread slightly, and press lightly with the back of the spoon to flatten. Fry until golden brown on one side, then flip and brown the other side, about 1–2 minutes per side.
6. Remove each pancake and immediately dip both sides into the warm sugar syrup for 5–10 seconds, then transfer to a serving plate. Repeat with remaining batter, adding more ghee as needed.
7. Serve warm, topped with grated khoya or a spoonful of rabri and sprinkled with chopped pistachios or almonds.