Malpua (Indian Cardamom Pancakes in Syrup)
Crisp-edged, chewy pancakes spiced with fennel and cardamom, fried in ghee and soaked in saffron syrup.
- Time1 hr
- LevelMedium
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, semolina, 1 tbsp sugar, fennel, ground cardamom and salt in a bowl. Slowly whisk in the milk to a smooth batter, like double cream. Leave to rest for 30 minutes.
30 min - 2
Meanwhile make the syrup. Put the 200 g sugar, water and cardamom pods in a pan over a medium heat and stir until dissolved. Simmer for 6 to 8 minutes until slightly sticky, then stir in the saffron and lemon juice. Keep warm.
- 3
Heat 2 tbsp of the ghee in a non-stick frying pan over a medium heat. Pour in a small ladleful of batter, about 3 tbsp, to make a pancake roughly 8 cm wide.
- 4
Fry for 1 to 2 minutes on each side, until deep golden and crisp at the edges. Cook 2 or 3 at a time, adding more ghee as needed.
1 min 30 s - 5
Drop each hot pancake into the warm syrup for 30 seconds, turning once, then lift out with a slotted spoon onto a plate.
- 6
Scatter over the coconut and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
