Malpua is a traditional Indian sweet that is eaten in the North and the East. With a delicious, pancake-like texture and sweet, spiciness from the cardamon, you’ll want to have seconds (and then thirds…) of this unique dessert.
Make your sugar syrup by mixing the sugar with water in a pan, add crushed cardamom pods and saffron strands and heat on medium
Once the sugar dissolves, add the lemon juice and heat for 3 to 4 minutes until the syrup gets thick and sticky and set aside and keep warm
In a nonstick pan, add enough olive oil in order to shallow fry the batter and put on low heat
Add all the other ingredients for the malpua batter in a bowl and mix well until no lumps are present
Once the oil is hot enough, pour a small ladle of batter into the oil, it will take a circular shape, you don’t need to reshape it. Let it cook for a couple of minutes on one side, pour some hot oil on the top side so that it cooks and you can flip easily. Flip and cook on the other side for a minute
Dunk the fried malpua batter in the warm sugar syrup for a minute or so each, take out and do this with all the batter