Malpua
In Nepal, Malpua is a beloved traditional sweet enjoyed especially during major festivals like Tihar, Dashain, and family celebrations. It is often made at home and sold in local sweet shops and street stalls in cities like Kathmandu, Pokhara, and Biratnagar.
> 60min
Normal
Ingredients
For how many kilos?
For the syrup
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
For the Malpuas
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Other ingredients
Ingredient 11
Ingredient 12
Directions
Chop the almonds and the pistachios.
In a bowl, mix the flour, the cardamom powder, the fennel seeds and the powdered milk (or khoya/mawa). Mix well.
Cover and let the dough rest for 1 hour.
To make the syrup, in a saucepan, combine the water, the sugar and the saffron. Cook until the sugar is dissolved, then simmer the syrup until it thickens and becomes syrupy.
Turn off the heat and add the lemon juice.
Beat the dough well before making the malpuas.
Heat the ghee in a wok.
Once the ghee is hot, pour a ladleful of batter into the center; it will spread on its own. Fry until golden brown, then flip and fry the other side. It will puff up like a puri.
Remove the malpuas from the ghee and add them directly to the syrup. The sugar syrup should be hot. Let them soak in the syrup for 10 to 15 minutes.
Remove from sugar syrup.
Garnish with almonds and pistachios.
Other similar meals