Barley Malpua

5 from 2 votes

Malpua is an Indian sweet made by frying a batter and then soaking it in a sweet syrup. It is an ancient traditional sweet that has been enjoyed for over 5,000 years.

Prep Time45

Cook Time10

Total Time55

Course: Dessert

Cuisine: Indian

Keyword: ancient dishes, Indian sweets, malpua, malpuda

Servings:

Calories: 94kcal

Author: Puja

Ingredients

For the malpua

¾ cups barley flour or ground pearl barley
2 Tbsp honey
2 Tbsp heavy cream
1 cup water may need a little more or less
1 to 2 cups ghee for frying

For the Syrup

½ cup honey
¼ cup water
¼ tsp cardamom powder
1 pinch saffron crushed (optional)

Instructions

Using a high powered blender, grind the barley to a powder, about 2 minutes in a Vitamix or other high-powered blender.
Combine barley flour, heavy cream, 2 tbsp of honey, and 1 cup water in a medium bowl.
Cover and let rest for 30 minutes. Stir the batter and check consistency. Add more water 1 Tbsp at a time if needed to achieve a thick pancake batter consistency. This should take no more than an additional 1 to 4 Tbsp of water.
In a shallow pan, heat ghee to frying temperature (about 325°F/ 163° C). Drop a spoonful (I like to use a tablespoon measure for equal sized malpua) of the batter to the ghee. Fry both sides evenly until golden brown in the center with darker, crispy edges. It’s best to start with 1 to test. If the malpua is too thick, add water to thin the batter. If it is too thin, add flour.
Spoon the batter into the oil and deep fry the malpudas, about 8 at a time. Take care not to overcrowd the pan. Flip each malpuda a few times to ensure even cooking. Remove from pan onto a plate with a paper towel to cool.
Heat 1/2 cup of honey and1/4 cup of water, as well as the saffron and cardamom, if adding, in a pan, on low heat until just simmering. Add malpudas to the honey. Stir to coat and allow the honey to soak into the malpudas for 1 minute (leave the heat on). Remove the sugar soaked malpua onto a platter and serve warm.

Video

Nutrition