Festive Malpua with Pistachios and Dairy Milk Syrup Drizzle

If you're looking to elevate your festive dessert spread with something traditional yet indulgently modern, look no further than malpua with pistachios and Dairy Milk syrup. This sweet treat brings together the comforting warmth of classic Indian pancakes, the crunch of toasted pistachios, and the rich decadence of Cadbury Dairy Milk melted into a silky syrup. Perfect for Diwali, Holi, or a winter wedding feast, this dish is an irresistible fusion that’s bound to impress guests and satisfy every sweet tooth. What makes this malpua truly stand out is its balance of familiar nostalgia and creative flair. While the base batter sticks to age-old techniques with a touch of fennel and cardamom, the addition of a glossy Dairy Milk drizzle adds a luxurious twist that feels both festive and fun.

The pistachios not only enhance the texture but also lend a rich, nutty contrast that complements the gooey chocolate syrup beautifully. Whether served warm with a scoop of vanilla ice cream or plated elegantly for a party, malpua with pistachios and Dairy Milk syrup is a celebration on a plate.

Ingredients:

For the malpua batter:

• 1 cup all-purpose flour (maida)
• 2 tbsp semolina (suji/rava)
• 2 tbsp milk powder (optional, for richness)
• 1 cup full-fat milk (adjust consistency)
• 1/4 cup sugar
• 1/2 tsp fennel seeds (saunf), lightly crushed
• 1/4 tsp cardamom powder
• Ghee or oil for shallow frying

For the sugar syrup:

• 1/2 cup sugar
• 1/4 cup water
• 4 strands of saffron (optional)
• 1/4 tsp cardamom powder
• A few drops of rose water (optional)

For the Dairy Milk chocolate syrup:

• 100 g Dairy Milk chocolate (classic bar)
• 1/4 cup cream (heavy or fresh)
• 1 tbsp butter (unsalted)

For garnishing:

• 2 tbsp finely chopped pistachios
• 1 tsp dried rose petals (optional)
• Silver leaf (varak) for a festive touch (optional)

Method:

1. In a mixing bowl, combine the all purpose flour, semolina, milk powder, sugar, fennel seeds, and cardamom powder. Gradually add milk while whisking to form a smooth, lump free batter. It should be slightly thick, like pancake batter.
2. Cover and let the batter rest for at least 30 minutes. This resting period allows the semolina to soften and the flavors to meld beautifully. If you're prepping in advance, you can refrigerate the batter for up to 4 hours. Just bring it to room temperature and adjust the consistency before frying.
3. In a saucepan, add sugar and water. Stir gently over medium heat until the sugar dissolves. Add saffron strands and cardamom powder. Let the syrup simmer until it reaches a one string consistency. One string consistency means that when a drop of syrup is pressed between your thumb and forefinger, it should stretch into a single thread.
4. Add rose water at the end and turn off the heat.
5. Keep warm, as malpuas will be dipped in this syrup after frying.
6. Break the Dairy Milk chocolate into small pieces and add to a saucepan with cream and butter. Place on low heat and stir constantly until the chocolate melts and forms a glossy, smooth sauce. Set aside to cool slightly. It should be pourable, not watery.

7. Heat ghee or oil in a flat bottomed frying pan over medium heat. Once the ghee is moderately hot, pour a ladleful of batter into the pan. Let it spread naturally into a small round.

8. Fry one or two at a time, depending on your pan size. Cook until golden and slightly crisp on the edges, about 2 minutes per side. Drain the malpuas on paper towels briefly.
9. While the malpuas are still warm, dip them in the warm sugar syrup for 60 seconds. Let the syrup coat them well, but don’t let them become soggy. Remove and arrange on a serving platter.
10. Drizzle the warm Dairy Milk syrup generously over each malpua. Sprinkle chopped pistachios liberally on top. Optionally, add dried rose petals and silver leaf for that extra festive sparkle.

11. Serve your malpuas warm for the ultimate melt in your mouth experience. Pair with a scoop of vanilla ice cream, a dollop of rabri, or even serve it solo. This dish is ideal for festive thalis, sweet boxes, or weekend indulgences when you want something special.

12. Store leftover malpuas in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave and add a fresh drizzle of warm Dairy Milk syrup before serving. The chocolate syrup can be made in advance and refrigerated for up to 5 days. Reheat with a splash of cream to loosen the texture.