Malpua is one of India’s most cherished desserts, often relished during festivals like Holi, Diwali, and Eid. Traditionally made with refined flour and deep-fried in ghee, Malpua has a rich taste and decadent texture. But what if you could enjoy this indulgence with a healthier twist? Enter Wheat Flour Malpua—a version that keeps the authentic flavor while incorporating the goodness of whole wheat.

Why Wheat Flour Malpua?

Switching from refined flour to whole wheat flour not only adds fiber but also makes Malpua slightly lighter and more nutritious. The nutty flavor of wheat flour complements the sweet syrup and hints of cardamom, giving you a dessert that’s both wholesome and satisfying.

Ingredients:

For the Malpua Batter:

· 1 cup whole wheat flour

· 2 tbsp semolina (sooji/rava) – optional, for a crispier texture

· 2 tbsp sugar (adjust to taste)

· 1/4 tsp salt

· 1/2 tsp fennel seeds (saunf)

· 1/4 tsp cardamom powder

· 3/4 cup milk (or water, as needed)

· 1 tbsp grated coconut (optional, for added flavor)

For the sugar Syrup:

· 1 cup sugar

· 1/2 cup water

· 1/4 tsp cardamom powder

· A few saffron strands (optional)

For Frying:

· ghee or oil

Step-by-Step Preparation:

1. Make the sugar Syrup:

1. In a pan, combine sugar and water.

2. Heat over medium flame until the sugar dissolves completely.

3. Add cardamom powder and saffron strands.

4. Let it simmer for 5–7 minutes until slightly sticky.

5. Keep aside; the syrup should remain warm when frying Malpuas.

2. Prepare the Malpua Batter:

1. In a mixing bowl, combine wheat flour, semolina, sugar, salt, fennel seeds, and cardamom powder.

2. Gradually add milk to form a smooth, lump-free batter. It should have a flowing but slightly thick consistency—similar to pancake batter.

3. Let the batter rest for 15–20 minutes. This helps the semolina absorb moisture, making the Malpuas soft.

3. Fry the Malpuas:

1. Heat ghee or oil in a frying pan over medium heat.

2. Pour a small ladle of batter into the pan, spreading slightly.

3. Fry until golden brown on both sides. Flip gently using a spatula.

4. Remove and drain excess oil on paper towels.

4. Dip in sugar Syrup:

1. Immediately dip the fried Malpuas into the warm sugar syrup for 10–15 seconds.

2. Place them on a serving plate and drizzle extra syrup if desired.

3. Garnish with chopped nuts or a sprinkle of cardamom powder.

Tips for Perfect Wheat Flour Malpua:

· Consistency matters: Too thick batter will make the Malpuas dense; too thin will make them fragile.

· Medium flame frying: High heat can burn the outside while leaving the inside raw.

· Serve fresh: Malpuas taste best when slightly warm and fresh from the pan.

Serving Suggestions:

Wheat Flour Malpua can be served as is, or paired with a scoop of vanilla ice cream or rabri for an indulgent dessert. It’s perfect for festivals, brunches, or even a weekend treat!

Healthier Twist:

While this recipe uses whole wheat flour, you can further boost its nutrition by using jaggery instead of sugar or adding finely grated vegetables like carrots for a subtle, sweet-savory note.

Conclusion:
Wheat Flour Malpua is a delightful way to enjoy a traditional indian sweet while making it a tad healthier. Its soft, syrupy, and aromatic taste is sure to win hearts, whether for a festive occasion or a cozy family dessert. With a little care in batter preparation and frying, you can master this sweet treat and make it a staple in your dessert repertoire.

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.