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Malpua (South Asian Sweet Pancake)

Malpua (South Asian Sweet Pancake): a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: ampersandyslexia, CC BY-SA 2.0; https://commons.wikimedia.org/wiki/File:Malpua.jpg; https://creativecommons.org/licenses/by-sa/2.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Malpua (South Asian Sweet Pancake)

Photo: ampersandyslexia · CC BY-SA 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •1 litre milk
  • •¼ cup all-purpose flour
  • •¼ cup semolina flour
  • •Ghee
  • •Water

Instructions

  1. 1Boil the milk until it reduces to half of its original volume.
  2. 2Roast the semolina until light brown.
  3. 3Mix the all-purpose flour and milk into the toasted semolina to make a batter . It should be smooth and lump-free.
  4. 4Heat the ghee in a skillet .
  5. 5Use a circular pouring motion to pour batter in the pan and make a small pancake.
  6. 6Keep turning over. Take care that it does not become crisp or harsh.
  7. 7Make a sugar syrup of good consistency. Dip the malpua in the syrup.
  8. 8Serve.

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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