Tawa Malpua Recipe – Indian Sweet Pancake Fried on Tawa & Dipped in Saffron Syrup
Tawa Malpua is a traditional Indian sweet often made during festivals and special occasions. These soft, syrupy pancakes are fried on a tawa (griddle) and dipped in fragrant saffron sugar syrup before serving. Garnished with nuts, they’re a delightful treat from every bite!
Ingredients
For Batter:
- 1 cup wheat flour
- ¼ teaspoon cardamom powder (elaichi)
- ½ teaspoon fennel seeds (saunf)
- 1½ cups water (adjust as needed for consistency)
For Sugar Syrup:
- 1 cup sugar
- 1 cup water
- ¼ teaspoon saffron strands
For Cooking:
- Oil or ghee – for shallow frying (approx. 1 bowl)
For Garnishing:
- 2 tablespoons finely chopped dry fruits (cashews, almonds, pistachios)
Instructions
- Prepare the BatterIn a mixing bowl, combine wheat flour, cardamom powder, and fennel seeds. Gradually add 1½ cups water while stirring to make a smooth, lump-free batter. Set aside.
- Make Sugar SyrupIn a flat-bottom pan, add 1 cup sugar and 1 cup water. Bring to a boil and simmer for 5–6 minutes until the syrup slightly thickens. Add saffron and turn off the heat.
- Cook the Malpuas on TawaHeat a non-stick tawa on medium flame and add 2 tablespoons of oil or ghee. Pour a ladle of batter and gently spread into a small poori shape.
- Flip & FryOnce golden from the bottom, flip the malpua and cook the other side. Fry until both sides are golden and cooked through.
- Dip in Syrup & GarnishImmediately dip the hot malpua in warm sugar syrup for 1–2 minutes. Remove, place on a serving plate, and garnish with chopped dry fruits.
Chef’s Tips
- Add 1 tablespoon of semolina (sooji) to the batter for slight crispiness.
- For a richer version, use milk instead of water for batter.
- You can replace saffron with rose water or kewra essence for a floral aroma.
- Malpuas can also be topped with rabri (thickened sweet milk) for a royal touch.