Malpua with Rose and Saffron Syrup Recipe
Description:
Malpua with rabri is a delightful North Indian dessert that brings festive cheer with every bite. These sweet, soft pancakes are flavoured with aromatic cardamom, fennel, and jaggery, and stuffed with mawa and raisins. The exotic rose and saffron syrup enhances the sweetness, while the thick clotted cream (rabri) adds richness to this indulgent treat. A beloved family tradition, malpua is best enjoyed alongside spicy snacks, making it a perfect festive dish.
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Ingredients:
For the Malpua:
- 1 cup Milk
- 1/2 cup Semolina (Sooji / Rava)
- 1/2 cup All Purpose Flour (Maida)
- 1/3 cup Khoya (Mawa)
- 1/4 tsp Baking Powder
- 2 tbsp Sugar
- 1/2 tsp Fennel seeds (Saunf), crushed
- 1/4 tsp Cardamom (Elaichi) Pods/Seeds, crushed
- 1/4 cup Sultana Raisins
- Pistachios or almonds, for garnish
- Oil, for deep frying
For the Syrup:
- 2 cups Sugar
- 1-3/4 cups Water
- 5 Cardamom (Elaichi) Pods/Seeds
- 8 Saffron strands
- 1 tsp Rose Essence
For Serving:
- Rabri (thick clotted cream)
Preparation Time: 10 minutes
Cook Time: 120 minutes
Instructions:
-
Prepare the Malpua Batter:
- Boil the milk in a saucepan, then turn off the heat once it reaches boiling point.
- Stir in the semolina (sooji) and mix well. Let it rest for 15-20 minutes, then mix again to combine.
- Add the all-purpose flour, sugar, and grated khoya to the mixture. Mix thoroughly.
- Gently fold in the crushed fennel seeds, crushed cardamom, and raisins. Cover and let the batter stand for at least an hour.
-
Make the Syrup:
- In a saucepan, combine sugar and water. Bring to a boil, then reduce heat to medium once the sugar dissolves.
- Add cardamoms, saffron, and rose essence to infuse the syrup with fragrance. Keep the syrup warm.
-
Fry the Malpuas:
- Heat sufficient oil in a deep fry pan. Beat the batter well and add baking powder just before frying.
- Once the oil is hot, reduce the heat to the lowest setting. Use a ladle to gently pour the batter into the oil.
- Let the malpua fry until golden brown. Flip it over to fry the other side until crispy around the edges, but soft in the center.
- Drain the malpua on paper towels, then dip each pancake in the hot rose and saffron syrup.
-
Serve:
- Place the soaked malpuas on individual plates and pour some extra syrup over them. Garnish with almonds and pistachios.
- Serve with cold rabri on the side.
Enjoy Malpua with Rose and Saffron Syrup as a delightful dessert after a meal, or pair it with spicy snacks like Matar Samosa or Moong Dal Mini Samosas to create a festive spread.
