Fluffy Indian Malpua Pancakes With Cardamom Syrup

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Malpua are fried pancakes soaked in cardamom syrup, the festival sweet. I fry them thin so the edge crisps while the middle stays soft before the soak.

These pancakes can be enjoyed as a dessert or a special breakfast item. They are quick to make and provide a unique taste experience, perfect for impressing family and friends.

Delicious Malpua Pancakes with Cardamom Syrup

This recipe features soft and airy Malpua pancakes that are infused with the natural sweetness of jaggery and the aromatic essence of cardamom. The pancakes are finished with a drizzle of cardamom syrup, making them a luxurious treat for any occasion. The preparation takes about 30 minutes and serves 4 people.

Ingredients

1 cup all-purpose flour
1/2 cup semolina (sooji)
1/2 cup grated coconut (fresh or desiccated)
1/4 cup jaggery or sugar (adjust to taste)
1/2 teaspoon cardamom powder
1/2 teaspoon baking powder
1 cup milk or water
Oil or ghee for frying
For Cardamom Syrup:
1/2 cup jaggery or sugar
1/2 cup water
1/4 teaspoon cardamom powder

Instructions

Prepare the Batter: In a mixing bowl, combine all-purpose flour, semolina, grated coconut, jaggery, cardamom powder, baking powder, and milk or water. Mix until you have a smooth batter. Let it rest for 10 minutes.
Make the Syrup: In a small saucepan, combine jaggery, water, and cardamom powder. Heat over medium heat until the jaggery dissolves completely. Let it simmer for 2-3 minutes, then remove from heat.
Cook the Pancakes: Heat oil or ghee in a non-stick pan over medium heat. Pour a ladleful of batter into the pan, spreading it slightly to form a circle. Cook until the edges are golden brown, approximately 2-3 minutes, then flip and cook the other side until golden.