festival · festive · radha-ashtami · sweet · no-onion-no-garlic
Makhana Malpua
Malpua with roasted makhana ground straight into the batter, so the pancakes come out lighter and nuttier than the plain maida kind. Fennel and cardamom-nutmeg flavour the batter, and a 15–20 minute rest before frying lets it spread into a thin, even round. Each malpua goes into the warm saffron syrup the moment it leaves the pan, so it soaks the syrup up instead of just getting coated.
Cook along · 8 steps
Method
- 1
Dry-roast the makhanas in a pan until crisp. Allow them to cool, then grind into a fine powder.
- 2
Combine sugar and water in a pan over medium heat. Boil for 3–4 minutes until slightly sticky. Add saffron and cardamom powder, then set the syrup aside.
- 3
In a mixing bowl, combine all-purpose flour, makhana powder, cornstarch (if using), fennel seeds, and cardamom-nutmeg powder.
- 4
Gradually add warm milk while whisking continuously to make a smooth, lump-free batter with a flowing consistency. Rest the batter for 15–20 minutes.
- 5
Heat ghee or oil in a wide, flat pan over medium-low heat. Pour a small ladleful of batter into the centre and allow it to spread naturally.
- 6
Fry until the edges turn golden brown, then carefully flip and cook the other side until golden.
- 7
Remove the malpua and drain the excess oil. Immediately place the warm malpua in the warm sugar syrup.
- 8
Let it soak for 2–5 minutes, then transfer to a serving plate and serve warm.
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