Malpua is a sweet pancake popular in India. It is made during festivals like Navaratrilike Diwali and Holi! Malpuas are mostly served as a dessert or a snack. For those who cannot or choose not to consume gluten, you can now enjoy the same traditional delicious taste, but without the gluten-free!
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Ingredients
Malpua
- 1 C Metta GF flour
- ¼ C sugar
- 1 tsp saunf or fennel seeds
- ½ C yogurt (dairy or non-dairy)*
- ½ C milk (dairy or non-dairy)*
- ½ tsp cardamom powder
- 2 Tbsp milk powder (or coconut powder)*
- A pinch of baking soda
- Few kesar or saffron threads
- 3 – 4 Tbsp of ghee or any oil, for frying
- Nuts of choice for garnishing, optional
Sugar syrup
- 1 C sugar
- ½ C water
- 2 tsp of lemon juice, optional
*Note: The pictured malpuas have dairy yogurt and milk, but based on my experience, non-dairy substitutes like soy or almond yogurts and milk can be used to achieve just as good results.
Instructions
- In a bowl, mix Metta flour with ¼ cup of sugar. Then pour in the yogurt and milk to make the batter. Next, stir in the milk or coconut powder. Use a little more milk as needed to make the batter that isn’t too thick or too runny. It should be of flowing consistency. Thin batter spreads more and makes thin malpua and thick batter makes thick and dense ones.
- Lastly, blend in saunf, cardamom powder and kesar threads.
- Keep the batter aside for a few minutes to prepare the sugar syrup.
- On medium flame, in a pot, dissolve the sugar in water. Boil the syrup until it becomes sticky or forms a stringy consistency.
- Optional, to prevent from the syrup crystallizing add 2 teaspoons of lemon juice.
- You are ready to cook the malpuas now. Heat oil on a skillet. Once the oil is hot, pour 2-3 tablespoon of batter in the skillet, which should spread depending on its consistency.
- Fry them until golden on both sides.
- Carefully remove them and add them directly in the sugar syrup. You may need to stir it before placing the malpua in the syrup.
- Allow them to soak in the syrup for 10 minutes.
- Garnish them per choice with chopped nuts. Serve and enjoy!
We’re grateful to Varsha Rathi of @varsha679 for creating this recipe using Metta flour. This beautiful stylistic frame showcasing the malpuas are also her creation. We cannot thank her enough for her contribution and her talent.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
