There’s something quietly nostalgic about Malabar Paal Cake. It doesn’t scream for attention like layered sweets or bright-colored confections. It just sits there-simple, golden, and inviting-reminding you of tea time in an old tiled-roof home, maybe with a steel plate and a glass of hot chaya beside it.
Despite the name, there’s very little milk in it. Just a spoon or two, sometimes even swapped with milk powder. The base is maida-plain all-purpose flour-softened with a bit of ghee and sugar, leavened gently with baking soda, and brought together into a dough that rests before being shaped. Those thick, rectangular blocks might look plain at first, but the magic begins when they hit the oil. They puff up just slightly, forming that soft crust, and turn a warm golden-brown-the kind of color that promises comfort.
But the real moment is what comes after. Once fried, these golden pieces are dipped in hot sugar syrup-not soaked, just kissed by it. Enough to coat them, glaze them, make them sweet without becoming soggy. That syrup finish is everything. It gives Paal Cake its identity-not quite a dry snack, not overly wet either. Just right.
I love how it’s soft when fresh, slightly chewy inside, with the syrup giving a gentle stickiness to your fingers. It’s the kind of snack that feels complete on its own-no garnish, no stuffing, no drama. Just pure, simple satisfaction.
During Eid, it appears quietly among the grand dishes-somewhere between unnakaya and beef cutlets. But honestly, it’s perfect any time. Pack it in a school box. Offer it to an unannounced guest. Sneak a piece with evening tea. There’s no wrong time for it.
And maybe that’s why it stays with you. Not because it’s fancy, but because it’s familiar. Because it reminds you that some of the best things are the simplest ones-just a handful of ingredients, some warm oil, a sugar syrup, and a little care.
Malabar Paal Cake
Ingredients
Instructions
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Paal Cake or Milk Cake is a beloved tea-time snack found in almost every tea shop across the Malabar region of Kerala. Let’s make this delicious treat:
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In a bowl, take one egg along with the yolk. Add 1 tablespoon of sugar and beat it well.
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Add melted butter, cardamom powder, and milk. Mix everything thoroughly.
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(If you don’t have milk, you can use milk powder mixed with a little hot water.)
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In a separate bowl, sieve together all-purpose flour, baking soda, and salt.
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Add the flour mixture little by little to the egg mixture and knead it into a soft dough.
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Cover and let the dough rest for 20-30 minutes.
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Meanwhile, prepare the sugar syrup. In a pan, add ½ cup sugar and ¾ cup water. Cook on medium flame, stirring continuously.
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When the syrup starts to thicken, add a few drops of lemon juice. Cook until it reaches one-string consistency. Turn off the heat.
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Lightly mix the rested dough (no need to knead again). Roll it out with a rolling pin to form a ¼ inch thick sheet, preferably in a square shape.
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Cut the dough into strips about 2-4 inches long and ½ inch wide.
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Heat oil and deep-fry each piece until golden brown.
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While still warm, dip each batch of fried milk cake in the warm sugar syrup and let it soak for about 10 minutes.
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Your Malabar special Paal Cake is ready! Serve with hot tea and enjoy the nostalgic taste.