Tawa Malpua is a traditional Indian sweet often made during festivals and special occasions. These soft, syrupy pancakes are fried on a tawa (griddle) and dipped in fragrant saffron sugar syrup before serving. Garnished with nuts, they’re a delightful treat from every bite!
Ingredients:
For Batter:
- 1 cup wheat flour
- ¼ teaspoon cardamom powder (elaichi)
- ½ teaspoon fennel seeds (saunf)
- 1½ cups water (adjust as needed for consistency)
For Sugar Syrup:
- 1 cup sugar
- 1 cup water
- ¼ teaspoon saffron strands
For Cooking:
- Oil or ghee – for shallow frying (approx. 1 bowl)
For Garnishing:
- 2 tablespoons finely chopped dry fruits (cashews, almonds, pistachios)
Instructions:
- Prepare the Batter
In a mixing bowl, combine wheat flour, cardamom powder, and fennel seeds. Gradually add 1½ cups water while stirring to make a smooth, lump-free batter. Set aside. - Make Sugar Syrup
In a flat-bottom pan, add 1 cup sugar and 1 cup water. Bring to a boil and simmer for 5–6 minutes until the syrup slightly thickens. Add saffron and turn off the heat. - Cook the Malpuas on Tawa
Heat a non-stick tawa on medium flame and add 2 tablespoons of oil or ghee. Pour a ladle of batter and gently spread into a small poori shape. - Flip & Fry
Once golden from the bottom, flip the malpua and cook the other side. Fry until both sides are golden and cooked through. - Dip in Syrup & Garnish
Immediately dip the hot malpua in warm sugar syrup for 1–2 minutes. Remove, place on a serving plate, and garnish with chopped dry fruits.
Nutritional Information (General):
- Calories: 180 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 7g
- Fiber: 1g
- Calcium: 2%
- Iron: 6%
Cooking Tips & Variations:
- Add 1 tablespoon of semolina (sooji) to the batter for slight crispiness.
- For a richer version, use milk instead of water for batter.
- You can replace saffron with rose water or kewra essence for a floral aroma.
- Malpuas can also be topped with rabri (thickened sweet milk) for a royal touch.
Common Mistakes & Fixes:
- Mistake: Batter too runny
Fix: Add more wheat flour to thicken. - Mistake: Malpuas breaking while flipping
Fix: Ensure batter rests for 10 minutes before frying for better binding. - Mistake: Syrup too thin
Fix: Boil syrup 1–2 minutes more until sticky (one-thread consistency).
Chef’s Tips & Tricks:
- Always fry malpuas on medium flame to cook them evenly without burning.
- Use ghee instead of oil for an authentic taste and aroma.
- Serve immediately after dipping in syrup for best texture and flavor.
Brand Suggestions:
- Wheat Flour: Elephant Atta Wholemeal (available at Tesco or Asda)
- Cardamom Powder: TRS or Natco
- Fennel Seeds: East End Fennel
- Saffron: Schwartz or Natco Saffron Strands
- Ghee: East End or KTC Pure Ghee
- Dry Fruits: Whitworths or Tesco Mixed Nuts
Equipment & Tools:
- Mixing bowl
- Flat non-stick tawa or griddle
- Ladle or large spoon
- Small saucepan (for syrup)
- Slotted spoon
- Serving plate or tray
Pairing Suggestions:
- Serve Tawa Malpua with warm rabri or chilled sweetened curd.
- Pair it with masala chai or saffron milk.
- Makes a great festive dessert post lunch or dinner.
Allergen Information:
- Gluten: Contains wheat flour – not suitable for gluten-intolerant individuals.
- Dairy: If using ghee – contains dairy. Use oil for a dairy-free version.
- Nuts: Garnished with nuts – skip if allergic.
Recipe Instructions Step by Step:
Step 1: Mix the Batter
In a bowl, combine 1 cup wheat flour, ¼ tsp cardamom powder, and ½ tsp fennel seeds. Add 1½ cups of water gradually and whisk into a smooth batter.
Step 2: Prepare the Sugar Syrup
In a pan, add 1 cup sugar and 1 cup water. Boil for 5–6 minutes until it thickens slightly. Add ¼ tsp saffron strands and turn off the heat.
Step 3: Heat the Tawa
Place a non-stick tawa over medium flame. Add 2 tbsp ghee or oil.
Step 4: Cook the Malpua
Pour one ladle of batter onto the hot tawa and gently spread like a small poori. Cook until golden, then flip and cook the other side.
Step 5: Soak in Syrup
Dip each hot malpua into the warm sugar syrup for 1–2 minutes.
Step 6: Garnish & Serve
Remove from syrup, garnish with chopped nuts, and serve warm.