Monday, May 28, 2012

Baked Malpua

It's been quite a while that I updated a recipe. Of late I have been a little less inspired and just did not feel like myself. Hence, this space of mine has been neglected.

A big warm hug and thank you to all of you for your love and mails. I will try and post more regularly. 

As you all know, both my hubby and I are dessert people. We follow the motto: "Never say no to sweets". And, I often try out new desserts, sweets, cakes etc... Today, I am posting a baked version of a very famous Indian sweet, "Malpua", a rich soft fried pancake with rich saffron flavours. 

My hubby had the first bite and he said, " Mmm malpua... and that too baked...awesome." That was sheer music to my ears and I thought I better share this with my friends. I hope you like it as much as we did.


1 cup - whole wheat flour
5 tbsp - muscovado sugar
1 tsp - cardamom powder
1/4 cup - low fat milk
1/2 cup - low fat buttermilk
1/2 tsp - baking powder
1/4 tsp - bicarbonate of soda
4 tbsp - sunflower oil
a pinch of salt

Sugar syrup
I forgot to write down the exact measurements for the sugar syrup. We need just enough to drizzle over the baked malpua that it becomes moist.

For garnishing

1 tbsp -edible gum resin (gond)
1 tbsp - clarified butter (ghee)
6 pieces - almonds, chopped roughly
1 tbsp - blanched pistachio, finely chopped
saffron strands


  1. Preheat the oven to 180 degrees C and grease a bun tray.
  2. In a bowl, add all the dry ingredients and mix.
  3. In another bowl, add the milk, buttermilk and oil and mix.
  4. Make a well in the centre of the flour mix and tip in the liquid mix and mix lightly.
  5. Spoon the batter into the greased bun tray and place the tray in the centre of the preheated oven.
  6. Bake for approx 10 minutes or until a skewer inserted in the centre comes out clean.
  7. Let the malpua cool in the tray for a couple of minutes. Take out the malpua out of the tray, invert them and prick the top with a fork. Drizzle the sugar syrup over the top and press gently. 
  8. Heat 1 tbsp of ghee in a pan on a medium heat, add the gond and stirring continously fry the gond. They will fluff up really quickly and will be of almost double the size. Remove them with the help of a spoon. Make sure you do not burn them. Keep aside on a plate
  9. Place some gond on top of the malpua along with chopped pistachio, almonds and saffron strands. Serve immediately. 

They taste the best when warm.



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