Steeped Cardamom and Saffron Malpua Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional North Indian sweet pancakes infused with cardamom and saffron, fried to golden crispness and soaked in fragrant sugar syrup. This indian-inspired desserts ready in about 60 minutes layers all-purpose flour, semolina (sooji), sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 6 Indian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 10 saffron strands in 2 tbsp warm water for 10 minutes to release color and aroma.
  2. Step 2: In a large bowl, combine 1 cup all-purpose flour, 1/4 cup semolina, 1 tsp cardamom powder, and 1 tsp baking powder. Mix well.
  3. Step 3: Add 1/2 cup sugar, 1 cup whole milk, the soaked saffron water, and 1 small mashed ripe banana to the dry ingredients. Whisk until the batter is smooth with no lumps. Let rest for 30 minutes to thicken.
  4. Step 4: Meanwhile, prepare sugar syrup by heating 1 cup sugar and 1/2 cup water in a saucepan over medium heat. Stir until sugar dissolves, then simmer for 5 minutes until slightly thickened. Add 1 tsp lemon juice, stir, and remove from heat.
  5. Step 5: Heat 2 tbsp ghee or vegetable oil in a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake, cooking for 2-3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden brown.
  6. Step 6: Remove pancakes and immediately dip both sides into the warm sugar syrup for 10 seconds, then place on a serving plate.
  7. Step 7: Serve warm, garnished with a sprinkle of crushed pistachios or almonds if desired.

Frequently asked questions

How long does Steeped Cardamom and Saffron Malpua Pancakes take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Steeped Cardamom and Saffron Malpua Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Steeped Cardamom and Saffron Malpua Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steeped Cardamom and Saffron Malpua Pancakes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steeped Cardamom and Saffron Malpua Pancakes?

Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes