Malpua MP Style

Name: Malpua MP Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Madhyapradesh)
Ingredients: 150g (1¼ cups) all-purpose flour (maida); 50g (¼ cup) semolina; 200ml milk; 2 tbsp fennel seeds, coarsely crushed; ½ tsp cardamom powder; 2 tbsp sugar; Pinch of baking soda; 200g sugar; 120ml water; Saffron pinch; Ghee or oil; Thick rabri or malai

🟢 Veg📊 Medium

Traditional 8. Malpua MP Style recipe

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Malpua MP Style

Make batter (10 mins, no heat): Combine flour, semolina, milk, fennel, cardamom, sugar, and baking soda. Whisk into a smooth, thick, pourable batter. Rest 10 minutes — the semolina absorbs moisture and the batter thickens slightly.
Make syrup (5 mins, medium heat): Boil sugar and water with saffron to a light syrup (no thread stage needed). Keep warm.
Fry malpuas (15 mins, medium heat): Heat 2 tbsp ghee in a wide, flat pan. Pour a ladle of batter to form a 10cm round pancake. Cook until bubbles appear and underside is golden (2–3 minutes). Flip and cook 1 more minute. Remove and immediately dip in warm syrup for 1 minute.
Serve: Stack 2–3 malpuas per plate. Drizzle with rabri or top with fresh malai.

📖 Cultural notes

Malpua in Madhya Pradesh is served as a celebratory breakfast during festivals like Holi and at temple prasad — the fennel seeds are a Malwa signature, differentiating it from the North Indian plain version. ---

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