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Nepali Malpuwa Recipe

On the day of Laxmi Puja, I made some Malpuwa to offer to Goddess Laxmi. Malpuwa is like a deep friedĀ  pancakes. I was never a big fan of Malpuwa before but this time it turned out really yummy. I didn’t do special shopping for making this, I just used whatever was available at home. So, I want to share my Malpuwa recipe with everyone here.

Ingredients (for 18-20 pieces)

Whole wheat flour-3 cups
Sugar-1 cup or less (according to your taste)
Ghee-1 tablespoon
Cardamom-10-15 pods, peeled and ground
Dried dates-2-3
Dried coconuts(1-2 tbs grated or finely chopped)
Baking soda/Baking powder-1/2 teaspoon
Oil for deep frying

First mix the flour and ghee and rub together. Warm 2 cups of water and add 1 cup of sugar until the sugar is completely dissolved. Pour the sugar syrup in the flour and ghee mix to make a pancake like batter with moderately thick consistency. If the syrup is not enough, put some more warm water in the mixture. Put the rest of the ingredients except the baking powder in the batter and mix well.

Malpuwa batter: I forgot the take a picture when the bowl was full.

Now heat oil in a deep pan to deep fry the malpuwa. Mix the baking powder in the batter just before frying. Pour the batter mix with the help of a big kitchen spoon into the hot oil (I used the spoon that comes with rice cooker). You can fry 2-3 malpuwa’s at one time but make sure that it is totally emerged in oil and does not stick together.

Frying the Malpuwa batter.

Fry until golden and crisp and your malpuwa is ready to serve :).

Yummy! Yummy!

You can also add fennel seeds, almonds and pistachios in the batter for more flavor. Also to make the malpuwa more crispy, you can add half a cup of Suji(or semolina) flour to the batter and adjust the batter consistency accordingly.

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