Gluten-Free Indian Malpuas – Small Sweet Holi Doughnuts/Pancakes

Malpua , Holi celebrations and other festivals like Diwali . These soft, golden fritters, soaked in sugar syrup, are truly delicious. I rarely cook deep-fried food, but I wanted to give it a try: well, world cuisine and openness go hand in hand. I was very pleasantly surprised. Next time, I won't add sugar to the batter because the sugar syrup soaking the pancake is more than enough. Traditionally made with wheat flour, I used a blend of gluten-free pastry flour, almond flour, and chickpea flour gluten-free : the texture is perfect, light, and melts in your mouth. Malpuas are often served with rabri (reduced sour cream), but I found they were delicious on their own. Easy to make, you'll quickly be won over by their sweet taste and subtle hint of spice. This recipe is perfect for Holi , a festival where colors and sweet treats come together in joy and sharing. Discover how to prepare these gluten-free Malpuas , crispy on the outside and meltingly soft on the inside!

Preparation time: 10 minutes

Cooking time 35 minutes

Rest time: 30 minutes

Total time 1 hour 15 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 12

Special diet: suitable for gluten-free diet

Ingredients

For the Malpua paste

100g of gluten-free flour (or rice flour)
50g of chickpea flour
2 tablespoons of almond flour (optional, for extra moistness)
1 teaspoon of crushed fennel or anise seeds
1 pinch of ground cardamom
250 ml of milk (or plant-based milk for a lactose-free version)
2 tablespoons of plain yogurt
1 tablespoon of sugar (we can easily do without it)
1/2 tsp baking soda
Ghee, oil or butter for cooking

For the sugar syrup

100 g of sugar
100 ml of water
1 tsp of lemon juice or rose water (optional)

Preparation

1
Prepare the Malpuas dough
1. In a bowl, mix the flours, almond flour, sugar, fennel and cardamom.
2. Add the milk and yogurt, then mix well until you get a smooth, slightly thick paste.
3. Stir in the baking soda and let it sit for 30 minutes .
2
Prepare the syrup
- In a saucepan, heat the water and sugar until it dissolves.
- Add the lemon or rose water. Simmer for 5 minutes and set aside.
3
Cooking the Malpuas
- Heat ghee or oil in a pan over medium heat.
- Pour a small ladleful of batter and let it cook until the edges turn golden (one to two minutes).
- Turn over and cook the other side until the Malpua is nice and crispy (about one minute).
- Drain on absorbent paper and immediately dip in the warm syrup for 10 seconds.
4
Service
Serve hot, garnished with crushed pistachios or anise and accompanied by rabri (reduced thick cream) for an authentic Indian touch.

Keywords: Malpua recipe, gluten-free Indian doughnut, Holi Indian dessert, traditional Malpua, festive cuisine, Indian sweet, holiday dessert, Holi sweet specialty, Indian sweet street food