For Malpua Batter:

Fine Wheat Flour                                                             100 g
Fine Semolina (Suji)                                                          25 g
Ghee                                                                                    25 g
Peppercorns / Aniseed (Saunf)                                      10 g
Ripe Banana                                                                      1 no
Curd                                                                                    25 g
Milk                                                                                 150 ml
Ghee / Oil to fry the Malpua

For Malpua Sugar Syrup:

Sugar                                                                                150 g
Water                                                                              150 ml
Lemon                                                                               1 no



For Sugar Syrup:

  • Take the sugar and water and cook to a one string syrup. Add a little lemon juice to clarify the syrup, remove scum. Hold it warm.

For Sugar Syrup:

  • Mix flour and semolina in a bowl along with the milk, curd and the pinch of salt.
  • Beat for 5 to 7 minutes so that the mixture becomes light and fluffy.
  • Pound the peppercorns coarsely or use saunf & add to the mixture. Mash a ripe banana in the batter for a very unique taste and flavour.
  • Heat ghee and pour over the mixture.
  • Mix well, cover the mixture and keep aside for 7 / 8 hours in a warm place.
  • The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.
  • In a flat bottom kadhai or frying pan heat ghee / oil, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying, splash it with the hot oil / ghee to make it porous and crisp.
  • Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
  • Soak in warm syrup and serve warm..
  • Malpuas can be stored for a week or so in the fridge. Just soak it in hot syrup to reconstitute and serve like fresh again.
  • Garnish with rabri and chopped dry fruits.