3 Ways Malpua (Atta, Banana, and Chenna)
ID: 0c3ca2d6...
A traditional Indian sweet pancake made in three distinct styles: classic Atta (wheat flour), soft and fruity Banana, and rich Chenna (paneer). All three variations are fried to perfection and soaked in an aromatic fennel and cardamom-infused sugar syrup.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil sugar, water, fennel seeds, cardamom, saffron, and rose water to make a sticky syrup. → Whisk the three separate batters (Atta, Banana, and Chenna) with milk and let them rest for 15-20 minutes to allow the semolina to absorb moisture. → Adjust the consistency of each batter with a little extra milk before frying. → Pour ladles of batter into a flat pan with medium-hot oil/ghee and fry until golden-brown on both sides. → Gently squeeze out excess oil from the fried malpuas and soak them in the warm sugar syrup for 15-20 minutes, then serve garnished with nuts.
Cooking Steps
Brief Cooking Order
Boil sugar, water, fennel seeds, cardamom, saffron, and rose water to make a sticky syrup. → Whisk the three separate batters (Atta, Banana, and Chenna) with milk and let them rest for 15-20 minutes to allow the semolina to absorb moisture. → Adjust the consistency of each batter with a little extra milk before frying. → Pour ladles of batter into a flat pan with medium-hot oil/ghee and fry until golden-brown on both sides. → Gently squeeze out excess oil from the fried malpuas and soak them in the warm sugar syrup for 15-20 minutes, then serve garnished with nuts.
Introduction
A traditional Indian sweet pancake made in three distinct styles: classic Atta (wheat flour), soft and fruity Banana, and rich Chenna (paneer). All three variations are fried to perfection and soaked in an aromatic fennel and cardamom-infused sugar syrup.
Step 1
Prepare the Sugar Syrup (Chasni): In a pan, combine 1½ cups of sugar, 1½ cups of water, 2 tsp of fennel seeds, 4-5 crushed cardamom pods, a pinch of saffron, and 3 tbsp of rose water. Boil until the sugar dissolves completely and the syrup becomes sticky to the touch (do not boil to a thread consistency).
Step 2
Prepare the Atta Malpua Batter: In a bowl, mix 1 cup of wheat flour, 4 tbsp of semolina, ½ tsp of cardamom powder, 1 tsp of fennel seeds, a pinch of sugar, and 1 cup of milk. Whisk thoroughly into a smooth batter and let it rest for 15-20 minutes.
Step 3
Prepare the Banana Malpua Batter: Peel 1 large banana and blend it with 1 cup of milk until smooth. In a separate bowl, combine 1 cup of wheat flour, 2 tbsp of semolina, ½ tsp of cardamom powder, and 1 tsp of fennel seeds. Gradually whisk in the banana-milk mixture to form a batter. Rest for 15-20 minutes.
Step 4
Prepare the Chenna Malpua Batter: Blend ½ cup of crushed paneer (chenna) with 1½ cups of milk until completely smooth and creamy. In a bowl, mix ¾ cup of all-purpose flour (maida), ¼ cup of semolina, ½ tsp of cardamom powder, and 1 tsp of fennel seeds. Gradually pour in the blended paneer-milk mixture while whisking to create a smooth, lump-free batter. Let it rest.
Step 5
Fry and Soak the Atta Malpuas: Add about ¼ cup of milk to adjust the rested Atta batter to a pouring consistency. Heat oil or ghee in a flat pan on medium heat. Pour a ladle of batter in one spot; it will spread on its own. Fry on medium heat until golden brown on both sides, gently pressing down. Drain the excess oil using two spatulas and immediately soak in the warm sugar syrup for 15-20 minutes.
Ingredients List
Important Notes
Make sure the sugar syrup is warm, not freezing cold or boiling hot, when soaking the malpuas.
Do not boil the sugar syrup to a single or double-thread consistency, otherwise, it will crystallize on the malpuas and won't penetrate inside.
Resting the batter is essential because semolina (sooji) needs time to absorb the milk and swell.
Always use a flat-bottomed frying pan for frying malpuas to ensure even cooking and shape.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...