Malpua Ice Cream Sandwiches
Crispy, creamy and festive: if there’s only one thing better than a classic malpua, it’s a malpua ice cream sandwich ♡
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These Malpua Ice Cream Sandwiches bring together everything you love about a classic festive sweet in the most playful way. Crispy, syrup soaked malpuas are paired with smooth, creamy ice cream to create a dessert that’s rich but balanced and simply delectable.
The warm spices from the malpua: cardamom, saffron and fennel give that familiar festive flavour while the ice cream adds a cool contrast that makes every bite indulgent yet refreshing. I love how malpua is almost neutral (in a festive desserty way) that it’s subtle flavour works beautifully with so many ice cream options like kesar pista, mewa malai, kulfi, butterscotch or even a simple vanilla, its seriously just so, so good!
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Malpua Ice Cream Sandwiches
servings
7 sandwiches
prep time
40 min
cook time
30 min
Ingredients
Malpua
- 3/4 cup all purpose flour
- 1/4 cup fine semolina (sooji)
- seeds of 3 cardamom pods, crushed
- 1 tsp fennel seeds, crushed
- 1/4 cup mawa (or milk powder)
- 1 cup (+ 1/4 cup if needed) full fat milk, warm
Sugar Syrup
- 1 cup sugar
- 1 cup water
- 7 strands saffron (kesar)
- 3 cardamom pods, crushed
Filling
- 1 scoop ice cream per 2 malpuas, recommended flavours: rabri, butterscotch, kesar pista
- 1/2 cup pistachios, chopped
Instructions:
- Make the malpua batter: In a bowl, add all purpose flour, semolina, crushed cardamom, fennel seeds and mawa. Pour in warm milk in batches, mixing as you go until you get a smooth batter. The consistency should be pourable but not runny, when you drizzle the batter, it should fall in ribbons. Cover and let it rest for around 30 minutes to allow the semolina to absorb the liquid.
- Make the sugar syrup: In a pan, add equal parts sugar and water along with a few saffron strands and crushed cardamom pods. Mix well and let it heat on medium flame till the sugar melts completely. Continue cooking for around 10-15 minutes until the syrup turns slightly thick and sticky.
- Fry the malpuas: Heat ghee (or oil if you prefer) in a kadhai over medium heat. Once hot, pour a ladleful of batter into the centre, it will spread on its own into a small round. Use a spatula to gently splash some hot ghee over the top so it cooks evenly. Fry each side for about 2–3 minutes or until golden brown on both sides. Lift the malpua using tongs, let the excess ghee drip off and transfer it directly into the warm sugar syrup. Let it soak for about 60–90 seconds, remove and set aside on a plate. Repeat until all the batter is used.
- Assemble the ice cream sandwiches: Once the malpuas are completely cool, take one and place a scoop of ice cream in the centre. Gently press another malpua on top to flatten it into a sandwich. Immediately transfer it to the freezer and let it set for 30 minutes.
- Finish and serve: Roll the edges of the sandwiches in chopped pistachios for texture. You can drizzle a little extra sugar syrup on top before serving if you like. Serve chilled and enjoyy!
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