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