Sweets & Desserts
Malpuwa
मालपुवा
Malpuwa are lacy, syrup-soaked fritters of rice flour and milk, fried until the edges frill and crisp while the centre stays soft and custardy. Nepali households often mash ripe banana into the batter, which deepens the flavour and helps the edges caramelise. They are made in quantity for Holi, Janaki Navami and Teej, and sold hot from roadside pans in the Terai through the winter.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 5
- Difficulty
- Easy
At the stove
Method
Whisk the rice flour, all-purpose flour, semolina, sugar, cardamom, fennel and salt together in a bowl.
Mash the banana smooth, then beat in the milk and yoghurt and pour this into the dry mix, whisking until you have a lump-free batter roughly the consistency of thin pancake batter.
Cover and rest for 30 minutes so the semolina swells; loosen with a splash of milk afterwards if it has thickened too much.
Boil the syrup sugar and water for about 5 minutes until slightly sticky, then keep it warm over the lowest heat.
Heat a shallow layer of ghee in a wide pan over medium heat — deep enough for the batter to float, not so deep that it swims.
Pour in a small ladleful and let it spread on its own into a rough disc. Do not stir or spread it; the frilly lace edge is the point.
Fry until the edges are golden and crisp, about 2 minutes, then flip and cook the other side for a minute more.
Lift out, drain for a moment, then dip each malpuwa into the warm syrup for about 30 seconds a side.
Stack on a plate, scatter with chopped nuts and serve warm.
From other kitchens
Reviews
No reviews yet — be the first kitchen to report back.