Suji Malpua

Name: Suji Malpua
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups semolina (suji) (about 240 grams); 1/2 cup all-purpose flour (maida) (about 60 grams); 1 teaspoon cardamom powder; 1 cup fresh cream (about 240 ml); 2 cups milk (about 480 ml); 2 pinches baking soda; Oil, as needed, for frying; For the sugar syrup:; 1 cup sugar (about 200 grams); 1 pinch orange food coloring; 1 teaspoon cardamom powder; 2-3 tablespoons chopped pistachios and almonds

Sushma Kumari @sushmasavor

Noida

Today I made Gujarat’s famous sweet dish. Usually, it’s made with flour, but this time I made it with semolina (suji). It tastes great this way too. We’ve all had malpua made with all-purpose flour and wheat flour, but try this version made with semolina. You can make and enjoy it anytime.

Sushma Kumari @sushmasavor

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Ingredients

15-20 minutes

Serves 4 servings

1 1/2 cupssemolina (suji) (about 240 grams)
1/2 cupall-purpose flour (maida) (about 60 grams)
1 teaspooncardamom powder
1 cupfresh cream (about 240 ml)
2 cupsmilk (about 480 ml)
2 pinchesbaking soda
Oil, as needed, for frying
For the sugar syrup:
1 cupsugar (about 200 grams)
1 pinchorange food coloring
1 teaspooncardamom powder
2-3 tablespoonschopped pistachios and almonds

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Steps

15-20 minutes

1

First, prepare the malpua batter. Sift the all-purpose flour and semolina into a bowl. Add the cream and mix well. Gradually add the milk, mixing until you have a batter that is neither too thick nor too thin.
2

Add the cardamom powder and baking soda to the batter and mix. Cover and let it rest for 10-15 minutes so the semolina can absorb the liquid and puff up. This helps make soft malpua.
3

To make the sugar syrup, add the sugar and 1 cup (240 ml) water to a pan. Cook over low heat, stirring until the syrup thickens. Add the cardamom powder and food coloring. To check if the syrup is ready, touch a little between your fingers—it should feel sticky.
4

Stir the malpua batter again. If it seems too thick, add a little water or milk to adjust the consistency, as the semolina thickens after resting.
5

Heat oil in a wide, deep pan. Using a ladle or large spoon, pour some batter into the hot oil. Fry on medium heat until golden brown on both sides. You can make the malpua any size you like.
6

Once fried, dip the malpua in the warm sugar syrup. Repeat with the remaining batter. Let each malpua soak in the syrup for 2-3 minutes so it absorbs the sweetness. The syrup should be warm.
7

Remove the malpua to a plate and garnish with chopped nuts. Serve and enjoy—these are delicious!