Malpua Recipe
Malpua is a popular Indian sweet dish, often enjoyed as a dessert or during festivals like Holi and Diwali. It’s a deep-fried pancake made from a batter of flour usually all purpose or semolina, milk, and sugar, sometimes flavored with cardamom, fennel, or saffron. After frying, it’s soaked in sugar syrup, making it crispy on the outside and soft inside. Some variations include stuffing it with khoya milk solids or topping it with rabri thickened sweet milk
Ingredients
1 Cup All purpose flour
1 Tablespoon fennel seed
4-5 Cardamoms
1/4 Tablespoon cardamom powder
3 Tablespoon grated khoya
3 Tablespoon yogurt/curd
1/5 Tablespoon baking soda
3/5 Tablespoon ghee
As needed oil
As needed water
Step:1
In a bowl add 1 cup all purpose flour , 1 Tablespoon fennel seed , 4-5 cardamoms , crushed or 1/4 Tablespoon cardamom powder , mix the dry ingredients well
Step:2
Add 3 Tablespoon grated khoya and 3 tablespoon yogurt/curd . Use fresh yogurt . Instead of khoya/mawa you can also use whole milk powder
Step:3
Add 1/2 cup water . Begin to stir
Step:4
Stir to a thick flowing batter without any lumps . Cover and allow the batter to rest for 30-40 minutes you can even keep the batter for 2-3 hour at room temperature
Step:5
Meanwhile , when the batter is resting , balance the almonds and pistachios in hot water keep them soaked in hot water for 20-30 minutes then peel
Step:6
Slice them and keep aside
Step:7
Just before you begin to fry the malpua , prepare the sugar syrup . Heat 1/3 cup sugar and 1/5 Cup water
Step:8
On a low flame simmer this mixture . Also stir well so that the sugar will be melt
Step:9
You need to have a 1/3 string or 1 string consistency in the sugar syrup . If you cannot achieve these string consistencies then just make a sticky syrup
Step:10
Heat 3 tablespoon ghee in a pan or griddle . Here fry shallow the malpua instead of deep-frying them . If you want to deep-fry then you can
Step:11
Lastly , add 3 pinches baking soda or 1/5 tablespoon baking soda in the malpua batter
Step:12
Mix very well . This is important as you want the baking soda to be mixing evenly
Step:13
In low flame . Take 2 tablespoon to 3 tablespoon of the batter and gently pour in on the hot ghee . Spread the batter lightly with the back of the spoon . Make 3 to 4 malpua
Step:14
When the base become lightly golden brown , flip over
Step:15
Flip once more and fry the other side
Step:16
Flip again and fry till they have a crisp edge and are golden . Fry malpua this way and add more ghee if required while frying
Step:17
Drain them on paper towel to remove excess oil
Step:18
Then immediately place the fried malpua in the warm sugar syrup
Step:19
Gently coat hem with the sugar syrup with the help of a spoon
Step:20
Remove the malpua and place them in a serving tray or plate
Video For Malpua
FAQs
1. What is the best flour for malpua
Best Choices:
Maida (all-purpose flour) for soft texture
Semolina (sooji) for slight crispness
Mix of both for balance
2. How to prevent malpua from becoming too oily
Use medium-hot ghee/oil (not smoking)
Drain on paper towels after frying
Don’t overcrowd the pan
3. Can I make malpua without sugar syrup
Alternatives:
Dust with powdered sugar
Drizzle honey/maple syrup
Serve with rabri (sweetened condensed milk)
4. Why is my malpua batter too thick/thin
Ideal consistency: Like pancake batter
Too thick? Add milk/water, 1 tbsp at a time
Too thin? Add 1 tsp flour
5. How to get perfect golden color
Fry on medium heat
Use ghee (not oil) for richer color
Add pinch of turmeric (optional)
6. Can I make malpua in advance
Best served fresh
Store batter: 1 day in fridge
Reheat: 5 sec in microwave or on tawa
Conclusion
Malpua is India’s crispy-edged, syrup-soaked delight that shines at festivals. This 3-ingredient wonder (flour, milk, sugar) wins hearts because