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 Malabar tea shop snack . You can have this on almost all tea shops in Malabar area. Let’s start
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First we in a bowl take one egg with yolk. Next we will add 1 tablespoon Sugar and beat well.
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Next we will add Butter, Cardamom powder, and Milk. Mix well
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If you dont have milk, You can add Milk powder too and if required can use hot water to mix dough
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We will sieve together All-purpose Flour, Baking soda, Salt to mix well
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We will add the flour mix little by little to the egg mix and kneed to a soft dough
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Keep it to rest for 20-30 minutes
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We will make sugar syrup
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In a pan add 1/2 cup sugar and 3/4 cup water. Cook it in medium flame. Stir continuously
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When it start to thicken add Lemon juice. We need 1 string consistency.
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We will dip warm Milk cake in warm sugar syrup. so be careful with timing
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Now no need to kneed. just mix lightly with hand
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Roll it with a pin to a 1/4 inch thick sheet preferably square shape
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Cut it to 2-4 inch long and 1/2 inch width strips
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Deep fry each piece in brown colour
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Dip each batch Milk cake in Sugar syrup for 10 minutes. Malabar special Paal cake is ready