Easy Malpua Recipe: A Ramadan Delight

• Malpua, a Ramadan favourite, evolved from ancient Indian fritters, refined during the Mughal era.
• Bourbon Malpua Delight uses crushed biscuits, cardamom, fennel, and warm milk for a unique flavour.
• The dessert’s crispy exterior and spongy core bridge traditions, enjoyed across India with regional twists.

During Ramadan, Malpua is a mandatory delicacy that is enjoyed during Iftar. It is a decadent dessert that brings a smile to anyone’s face.

But did you know it is super easy to make? Malpua has a simple

preparation that can be tweaked to many different flavours. It is easy to adapt to flavour trends and kid’s preferences.

The origins of Malpua can be traced back to ancient India. It is believed to have evolved from apupa — a fermented rice flour fritter that used to be soaked in jaggery syrup and offered in temples.

However, the Mughal era refined this recipe and turned it into a sweet dish that is known now. Now, Malpua is made with maida-semolina batter, cardamom, and serve with a sugar syrup.

In Bengal, it is paired with thickened milk, while Odisha’s iconic version uses coconut milk. Malpua bridges rituals, with its crispy exterior and spongy core delighting generations.

Bourbon Malpua Delight

Ingredients:

For Sugar Syrup:

• 1½ cups sugar
• 1 cup water
• Few saffron strands
• 2-3 green cardamom pods, crushed

For Malpua Batter:

• 1 cup all-purpose flour (maida)
• ¼ cup fine semolina (rava/sooji)
• ½ cup Britannia Bourbon biscuits, finely crushed
• ¼ cup sugar
• ½ tsp green cardamom powder
• 1 tsp fennel seeds (saunf), lightly crushed
• ¼ tsp baking powder
• ½ cup warm milk (adjust as needed)
• Ghee or neutral oil, for deep frying

Method:

• Prepare Syrup: In a saucepan, combine sugar, water, saffron, and crushed cardamom. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5-7 minutes until slightly thick (one-thread consistency). Keep warm.
• Make Batter: In a bowl, whisk flour, semolina, crushed Bourbon biscuits, sugar, cardamom powder, fennel seeds, and baking powder. Gradually add warm milk, mixing to form smooth, pourable batter (pancake consistency). Cover and rest 15-20 minutes.
• Fry Malpuas: Heat ghee/oil in a wide pan to medium-hot (test: drop batter should sizzle). Pour spoonfuls of batter, spreading slightly. Fry 2-3 minutes per side until golden-brown and crisp-edged. Drain on paper towels.
• Soak & Serve: Dip hot malpuas in warm syrup for 2-3 minutes until soaked. Drain excess. Serve warm, garnished with nuts if desired. Enjoy the chocolate biscuit-infused sweetness!