Recipes>Pancake Recipes

Malpua: Ghee-fried Pancakes Soaked in Syrup

by Asma Khan from Ammu: Indian Home-Cooking To Nourish Your Soul

Serves 4 (2 or 3 pancakes per person)

Deep-fried in ghee, these two-ingredient pancakes are drizzled with cardamom-infused syrup and garnished with rose petals.

Discover more delicious Pancake recipes

From American-style stacks to delicate crêpes

From the book

Ammu

Asma Khan

Ammu: Indian Home-Cooking To Nourish Your Soul

Over 100 accessible Indian recipes from Asma Khan

Vibrant inspiration for every occasion, including celebrations, dinner parties and midweek meals

From curries to starters, sides, desserts and more

Buy From

Introduction

This is one of the desserts that is often made for Holi – the festival of spring and colour. Malpua is very similar to a pancake – the difference is that it is deep-fried in ghee and soaked in syrup! There are many variations of the dish. In eastern India, ripe bananas are mashed and added to the batter; in Bangladesh some families add coconut. This is a plain version, which is more popular in the region where my father comes from. Traditionally in my family, these are decorated with rose petals, which add a wonderful fragrance. As the pancakes are quick to make, I would suggest making Rabri (Milk Dessert with Pistachio), too, and creating a truly indulgent dessert by pouring it over the pancakes.

Tags

Ingredients

Method

Sift the flour into a bowl and whisk in the yoghurt to make a smooth batter with the consistency of a thick pancake batter. If it is too thick, you may need to add a little water, whisking in 1 tablespoon at a time. Cover and set aside for an hour.

While the batter is resting, make the syrup. Put the water in a pan with the sugar and cardamom pods and bring to the boil. Keep the liquid at a slow rolling boil until it reduces and thickens slightly, then turn off the heat.

When ready to fry the pancakes, heat an 8cm depth of ghee and oil in a deep frying pan over a medium heat. Drop 1 tablespoon of the batter into the hot oil: it should spread to a pancake shape. Using a slotted spoon, remove from the oil and add to the pan of warm syrup. Repeat until you have used all the batter.

Leave to cool slightly before serving the pancakes drizzled with a little of the syrup and garnished with rose petals, if using.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Pancake Recipes

View all

Spinach, Mushroom and Blue Cheese Pancakes

by Candice Brown from Happy Cooking

Mary Berry’s Cinnamon Crepes

by Mary Berry from Mary Berry Cook and Share

More Asma Khan recipes

View all

Asma Khan’s Aloo Bonde

by Asma Khan from Ammu

Asma Khan’s Buttermilk Chicken Pakoras

by Asma Khan from Ammu

More Dessert Recipes

View all

Apple Mincemeat Filo Pie (Pastis Gascon)

by Alexina Anatole from Sweet

Jane’s Patisserie’s No-bake Chocolate Orange Tart

by Jane Dunn from Jane’s Patisserie Classic

Get our latest recipes, features, book news and ebook deals straight to your inbox every week