Name: Malpua (Mini, Sugar-Free)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Rajasthani
Ingredients: 1/2 cup whole wheat flour (atta); 1/4 cup almond flour; 3/4 cup unsweetened almond milk; 1 egg; 2 tbsp stevia or erythritol (granulated); 1/2 tsp cinnamon powder; 1/4 tsp cardamom powder; 1/2 tsp baking powder; 2 tbsp ghee (clarified butter) for cooking; 2 tbsp unsweetened Greek yogurt (optional topping)

Step-by-Step Instructions

1
In a bowl whisk together whole wheat flour, almond flour, baking powder, cinnamon and cardamom.
2
In another bowl beat the egg, then add almond milk and stevia; mix well.
3
Combine wet and dry mixtures, stirring until a smooth batter forms; let rest 5 minutes.
4
Heat a non‑stick skillet over medium heat and brush with a little ghee.
5
Pour a tablespoon of batter, spreading gently to form a small pancake about 3‑4 inches wide.
6
Cook for 1‑2 minutes until bubbles appear, flip and cook another minute until golden.
7
Repeat with remaining batter, adding more ghee as needed.
8
Serve warm, optionally drizzled with a dollop of Greek yogurt mixed with a pinch of stevia.

*Pro Tips

1
Use almond flour to lower carb content and add healthy fats.
2
Do not over‑mix the batter to keep the Malpua fluffy.
3
Cook on medium heat to avoid burning and retain moisture.

Why It's Diabetic-Friendly

The recipe replaces regular sugar with low‑glycemic stevia and uses almond flour and whole wheat flour to keep the net carbs low, providing fiber and healthy fats that help moderate blood glucose spikes.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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