Haryanvi Malpua Sweet Fried Wheat Pancake Festival

Method

1. 1

   Make the sugar syrup first: Combine 1 cup sugar and 1/2 cup water in a small pan. Bring to a boil, stirring until sugar dissolves. Add 2 crushed green cardamom pods. Boil for 5 minutes until the syrup is slightly sticky — it should be at one-string consistency (take a drop between thumb and forefinger and pull apart — one single thread should form). Add 1 tsp rose water. Keep warm on the lowest heat while you make the malpua.

2. 2

   Make the batter: In a bowl mix 1 cup whole wheat flour, 2 tbsp fine semolina and 1/2 tsp fennel seeds. Semolina adds a slight crunch to the edges of the malpua.

3. 3

   Add yogurt: Add 1/2 cup thick yogurt to the flour mixture. Mix well. The yogurt adds a slight fermented tang and helps the malpua puff slightly during frying.

4. 4

   Add milk gradually: Add milk little by little, mixing after each addition, until you have a smooth, thick, flowing batter — similar to pancake batter but slightly thicker. The batter should fall from a spoon in a thick ribbon.

5. 5

   Add cardamom: Add 1/4 tsp cardamom powder. Mix well. Let the batter rest for 10 minutes.

6. 6

   Heat oil or ghee: For authentic Haryanvi malpua, use ghee for frying — it gives an incomparably better flavour. Heat 3 tbsp ghee or oil in a wide flat pan on medium heat.

7. 7

   Pour the batter: Pour one large spoonful (about 3 tbsp) of batter into the centre of the pan. It will spread naturally into a round shape about 10 cm in diameter. Make 2 to 3 at a time if your pan is large enough.

8. 8

   Fry first side: Fry on medium heat for 2 to 3 minutes until the edges turn golden and the surface looks dry and set. The malpua should be golden on the bottom.

9. 9

   Flip: Flip carefully with a flat spatula. Fry the second side for 1 to 2 minutes until golden.

10. 10

    Soak in syrup: Remove from pan and immediately drop into the warm sugar syrup. Soak for 1 to 2 minutes. Remove and serve garnished with chopped pistachios or a drizzle of malai (cream).