Nepali
Malpuwa
Malpuwa is a Nepali sweet fried pancake, softly scented with saunf and cardamom and cooked until the edges turn lacy and crisp. It is often made for festivals and served warm with chiya or as a simple dessert.
Ingredients
- All-purpose flour1 cup
- Semolina2 tbsp
- Ripe banana, mashed1/2 small
- Sugar3 tbsp
- Whole milk3/4 cup
- Water2 to 3 tbsp
- Fennel seeds1/2 tsp
- Green cardamom powder1/4 tsp
- Black pepper, freshly crushed1 small pinch
- Salt1 pinch
- Ghee1 tbsp
- Neutral oil for frying1/2 cup
Method
- Combine the flour, semolina, sugar, fennel seeds, cardamom powder, crushed black pepper, and salt in a mixing bowl.
- Add the mashed banana and milk, then whisk until a smooth, pourable batter forms.
- Add 2 to 3 tablespoons water only as needed to make the batter slightly thicker than crepe batter but thinner than pancake batter.
- Cover the bowl and rest the batter for 25 to 30 minutes so the semolina softens and the flavor develops.
- Stir the batter well after resting and check that it falls from a ladle in a steady ribbon.
- Heat the oil and ghee together in a small heavy pan over medium heat until a drop of batter sizzles and rises slowly.
- Pour a small ladleful of batter into the center of the hot fat and let it spread naturally into a round malpuwa.
- Fry until the edges turn deep golden and lacy, then flip carefully and cook the second side until golden brown.
- Lift the malpuwa with a slotted spoon and drain on a metal rack or paper towel.
- Repeat with the remaining batter, adjusting the heat as needed so the malpuwa cook through without burning.
- Serve warm, plain or with a little extra ghee drizzled over the top.
Common questions
Can I substitute whole milk or ghee in malpuwa batter and frying fat?
Yes. Use any milk you have, or thin it slightly with water if needed. For frying, a neutral oil alone works, though a little ghee adds better flavor and aroma. Avoid strongly flavored oils.
How long should I rest the batter before frying malpuwa?
Rest the batter for 25 to 30 minutes. This lets the semolina soften and the batter thicken slightly. After resting, stir well and adjust with a teaspoon or two of water only if it has become too thick.
Why is my malpuwa batter spreading too much or turning dense?
If it spreads too thin, the batter is likely too loose; add a little flour or semolina. If it turns dense, it may be too thick or under-rested. Aim for a ribbon-like pour, thinner than pancake batter.
How do I store leftover malpuwa and batter?
Cooked malpuwa is best eaten fresh, but you can refrigerate leftovers in an airtight container for 1 to 2 days. Reheat briefly in a low oven or pan. Batter can be refrigerated for up to 12 hours, then stirred well.
What is the best way to serve malpuwa?
Serve warm as a snack or dessert, plain or with yogurt, tea, or a drizzle of honey or syrup. It also pairs well with a dusting of powdered sugar or a few sliced bananas for extra sweetness.