In this episode of Hand Me Down Recipes, Kathie Lapcevic chats with Puja from Indiaphile about an ancient Indian dessert—Barley Malpua, a 5,000-year-old fried sweet treat first mentioned in the Rigveda. Together, they explore its historical roots, modern adaptations, and creative variations to bring this heritage recipe into contemporary kitchens.
Key Takeaways:
1. A Dessert with Ancient Origins
- Malpua, a traditional Indian fritter soaked in syrup, was originally made with barley and honey, as recorded in 3,500 BCE texts.
- Over time, wheat replaced barley, and sugar syrup replaced honey, but the essence of the dish remains unchanged.
- “Barley was the main grain 5,000 years ago—this dessert is a direct link to that ancient world.” – Puja
2. A Celebration-Worthy Treat
- Traditionally served during Diwali and other festivals, but also for birthdays and special occasions.
- Frying and syrup-soaking make it more of a weekend or festive dish rather than an everyday snack.
3. Recreating Ancient Flavors
- Puja experimented with barley flour and different textures to achieve a result similar to modern Malpua.
- If barley flour is unavailable, you can grind your own from whole barley in a grain mill or blender.
- Cooking methods like making ghee, deep frying, and grain milling were already in use 5,000 years ago!
- “It’s amazing to think people were clarifying butter and deep frying desserts thousands of years ago.” – Puja
4. Adapting the Recipe for Modern Kitchens
- While ghee is traditional, coconut oil or neutral oils work as alternatives.
- Maple syrup could replace honey for a unique twist, especially for those who tap their own trees!
- Saffron, cardamom, and fennel are common spices, but chai or pumpkin spice blends could offer a fun variation.
- “Tradition matters, but food should reflect everything around you—it’s okay to adapt!” – Puja
5. How to Enjoy & Store Malpua
- Typically served alongside the main meal, rather than as a separate dessert course.
- Best enjoyed warm or at room temperature, but leftovers can be refrigerated and eaten cold with coffee.
- Sharing is key! Puja often gives extras to neighbors and family—food is about community.
- “There’s something special about sharing homemade sweets with the people around you.” – Kathie
Final Thought: Honor Tradition, But Make It Your Own
This episode highlights the beauty of preserving old recipes while embracing modern creativity. Whether you make Malpua with barley and honey as it was 5,000 years ago or put a modern spin with maple syrup or sprinkles, this dish is a delicious connection to history.
“You’ll never regret trying a recipe from another culture—it’s one of the best ways to travel without leaving home.” – Kathie
Find Puja & Her Recipes:
- Website: Indiaphile
- You Tube