Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Kashmiri Malpua

Traditional 10. Kashmiri Malpua recipe

🧺 Ingredients

• 1 cup maida/all-purpose flour (125g)
• ¼ cup gram flour (besan, 30g)
• 2 tbsp milk (30ml)
• 2 tbsp yogurt (30g)
• ½ tsp baking powder (2.5g)
• Pinch salt
• 1 cup water (240ml) for batter
• Oil for deep frying (300ml)
• 1 cup sugar (200g)
• ½ cup water (120ml)
• ¼ tsp cardamom powder (0.5g)
• 2-3 saffron threads (0.3g)
• 1 tbsp rose water (15ml)
• 2 tbsp rabri (reduced milk, 30g, optional but traditional)

👩‍🍳 How to make Kashmiri Malpua

1. First, prepare sugar syrup: Heat ½ cup water, add sugar
2. Stir until dissolved, bring to boil
3. Add cardamom powder and saffron threads
4. Simmer 2 min, remove from heat
5. Add rose water
6. Keep warm and ready
7. For malpua: Mix maida, besan, baking powder, salt in bowl
8. Add milk and yogurt
9. Add 1 cup water gradually while stirring to form smooth batter
10. Batter should be thin, crepe-like consistency (pourable)
11. Heat oil in deep pan to 350°F (175°C, test with thermometer)
12. Pour batter into oil directly from spoon (create small 3-inch diameter round pancakes)
13. Fry 1 min per side until light golden and puffy
14. Remove with slotted spoon immediately to hot sugar syrup
15. Malpua will puff up even more in hot syrup
16. Let soak in syrup 1-2 min to absorb sweetness
17. Top with optional rabri (condensed milk)
18. Serve warm or at room temperature
19. Visual cue: Light golden puffy pancakes, soaked in clear sugar syrup, spongy texture, aromatic cardamom-rose water fragrance
20. ---

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