Malpua is a traditional Indian sweet recipe served during special occasions like Diwali. It is basically a pancake kind of dessert recipe that is deep fried in oil and soaked in sugar syrup. t is also known as Malai Puri or Mawa Malpua or Indian Rich Pancake. These are crispy on the outside, fluffy and juicy on the inside. This recipe is worth a try for any special occasion.
Malpua
Malpua is made with mawa which acts as main ingredient. I used homemade mawa. When I finished making the recipe and took my first bite, I was out of words. It tasted so delicious. And each bite is amazing.
Jump to:
It is quite simple to make as well. So milky and rich tasting sweet. I strongly recommend you to try this recipe. Because it is worth every min. If you store bought mawa, then this recipe is so easy to make. I hope you will try this for Diwali and let me know how it turn out.
About Malpua
Malpua! Just typing the name itself makes my mouth water. It is a drool worthy recipe. Malpua is a rich Indian pancake recipe, it is particularly popular in North India regions like Rajasthan, Uttar Pradesh. It is prepared during Holi and Diwali. Malpua is a deep fried pancake made from a batter of wheat flour, milk, khoya and soaked in a sugar syrup flavoured with saffron, fennel seeds and cardamom. It is a delightful treat for taste buds.
In some North Indian regions, they ferment the batter before deep frying. The recipe I have shared here is a non fermented version. The first time I came to know about this recipe was in a TV cookery show. The recipe was so simple and easy to make. So I thought of giving it a try and it was a hit at my home. After that for any special occasions, this recipe must be included in our home. One more simple version of malpua is this Bread Malpua. Do try this rich dessert, I’m sure you will love it as much as I do.
Similar Sweet Recipes
Why This Recipe Works
Simple and Quick : The batter can be prepared in advance. It can be made in less than 30 minutes. Also the ingredients are easily available at every household.
Versatile : This recipe is versatile. The base recipe can be modified to include many ingredients and flavours.
Family Favorite Recipe - Malpua is a traditional and rich dessert that provides a sense of satisfaction and comfort after every single bite. Malpua is rich and deep fried pancake, soaked in sugar syrup creates an irresistible taste. Addition of cardamom and saffron elevates the overall taste to the next level. Everyone in my family loves this dessert. This dessert is a great way to satisfy the sweet craving and provides a delicious treat for friends and family.
Richness : The richness of the dessert makes it special for any occasion and celebrations. It is also perfect for an after meal dessert.
Beginner friendly : This recipe is perfect for a person who is new to cooking. A beginner can try it and get perfect results if you follow the recipe and method exactly.
Malpua Ingredients
Wheat flour : Wheat flour / atta is used for preparing the batter. All purpose flour / maida can also be substituted.
Mawa / khoya / Khoa : Mawa / khoya adds richness, creamy and milky flavour to malpua.
Milk : Milk is used to bind the ingredients and ensures soft, smooth batter.
Cardamom powder : Cardamom powder is usually added in many Indian sweet recipes for flavour and aroma.
Fennel powder / saunf / sombu : Fennel seed powder adds a unique aroma to the malpua.
Oil : Oil is used for frying the malpua to achieve the crispy texture. Ghee can be used instead of oil.
Cashewnuts : Cashew nuts are used for garnishing.
Sugar : Sugar is used for sweetness. It can be adjusted according to your preference.
Saffron : Saffron adds richness, colour and floral note to the dish.
Hacks & Troubleshoot
Malpua batter can be prepared in advance. This saves time during special occasions. Warm milk is required for this recipe. So boil the milk well in advance.
Why My Malpua is Disintegrating When Frying?
When you fry malpuas, if you see them disintegrating in the oil. Then the batter is too thin, Add more wheat flour to make it thick. If the batter is too thick then the malpua will be denser. So mix more milk, adjust the consistency accordingly.
Why My Malpua is hard?
The sugar syrup doesn't need to boil for longer. if you let it cook longer then the sugar will crystalize. Let the syrup boil till it gets little thick and sticky.
How to Make Malpua (Stepwise Pictures)
 |
| Take milk in a kadai and warm it up |
 |
| Add in mawa |
 |
| Mix well.. So the mawa gets disolved |
 |
| Add in atta |
 |
| Mix well |
 |
| Add in cardamom powder |
 |
| Add in saunf powder |
|
| Mix well...Let the batter rest for 15 mins |
 |
| Now make the sugar syrup |
 |
| Add water to sugar |
 |
| Mix well |
 |
| Boil it up |
 |
| Add in saffron |
 |
| Boil it |
 |
| The syrup should be sticky and little thick |
 |
| Now lets fry the malpua |
 |
| Take a ladleful of batter |
 |
| Drop them in hot oil |
 |
| Fry them in medium heat |
 |
| Once the sides turn golden |
 |
| Flip them over |
 |
| Cook untill it turns golden |
 |
| Drain them |
 |
| Soak them in syrup for just a min |
 |
| YUMMY IT WAS |
Expert Tips
These are some of the tips and tricks to be followed for perfect malpua recipe:
- Sieve the flour to achieve a smooth, lump free batter.
- The batter should be thick like regular idli dosa batter. If it is runny, adjust the flour accordingly.
- Use the best quality khoya. Also make sure to crumble or grate the khoya before adding it to the batter.
- Shallow fry the malpua, rather than deep frying.
- Soak the saffron in sugar syrup for rich flavour.
- Before adding the malpua in sugar syrup, drain the excess oil using a kitchen paper towel.
FAQ
1.Can I use all purpose flour / maida instead of wheat flour ( atta ) ?
Yes, you can use all-purpose flour for malpua batter. Adjust the measurements according to the correct batter consistency.
2.What if I don’t have khoya / mawa ?
If you don’t have khoya at home, you can make it at home using milk. Or you can substitute it by adding milk powder.
3.Shall I use ghee for frying malpuas ?
Yes, you can use ghee instead of oil for more rich taste and flavour.
4.How long should I soak the malpua in syrup ?
Soak the fried malpua in sugar syrup for 5 to 10 minutes to absorb the moisture . Don’t over soak it, then it will become soggy.
5. Why is malpua not absorbing the syrup?
The sugar syrup should be warm and malpua should be hot when added.
Variations
Bread Malpua : Bread malpua is an instant version of malpua. Where the bread slices are rolled, stuffed with khoya and then deep fried in oil.
Banana Malpua : Banana malpua is made by adding ripened and mashed banana to the batter.
Rabdi Malpua : Rabdi malpua is a recipe, where the fried and soaked malpua are topped with a generous amount of rabdi. It is an ultimate dessert.
Fermented Malpua : Some people ferment the malpua batter for a tangy flavour.
Indian Sweets to Make
📖 Recipe Card
Malpua Recipe (Malai Puri, How to Make Mawa Malpua)
Equipment
- cooking pan
Ingredients
For Malpua Batter
- 1 cup Wheat Flour
- ⅓ Cup Mawa / Khoya / Khoa (Store Bought or Homemade)
- 1 cup Milk + more as needed
- 1 tsp Ground Cardamom
- ¼ tsp Ground Fennel
- 2 tbsp Cashews Chopped & fried for garnishing
- ¾ cup Oil or Ghee
For Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- ⅛ tsp Saffron
Instructions
- Take milk in a kadai and warm it up. Now add in khoya and mix well. Turn off the heat. Now add in wheat flour and mix well. Once everything is mixed, remove from heat and transfer it to a bowl.
- Add in cardamom and fennel powder. Mix well. The batter should be like dosa batter. Let this batter sit for 10 to 15 mins.
- Meanwhile make the sugar syrup. Take sugar and water in a kadai. Bring that to a boil. Boil it for 5 to 8 mins, so it turns sticky and little thick. Keep the syrup warm.
- Now heat oil in a flat bottom frying pan. Take a small ladleful of batter and pour that in. The batter will spread itself into small thin pancakes. Cook this mixture on medium heat till the sides turn golden. Now flip them over and cook for few more mins till it turns golden.
- Once it is done. Strain them and drop them in the warm sugar syrup. Let them stand in the syrup for a min. Strain them and arrange them in a plate. Now sprinkle some nuts and serve warm or at room temp.
Notes
- Sieve the flour to achieve a smooth, lump free batter.
- The batter should be thick like regular idli dosa batter. If it is runny, adjust the flour accordingly.
- Use the best quality khoya. Also make sure to crumble or grate the khoya before adding it to the batter.
- Shallow fry the malpua, rather than deep frying.
- Soak the saffron in sugar syrup for rich flavour.
- Before adding the malpua in sugar syrup, drain the excess oil using a kitchen paper towel.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
Rumana Ambrin
Nice and delicious looking malpua...
Hamaree Rasoi
One of my favourite sweets since childhood. You have rekindled my memories by sharing this lovely malpua recipe with pics.
Deepa
Mrs. Dєßßץ Sharma
Hi
Just a add on.. try adding riped banana mashed.. to the batter.. then fry.. its even more yummyumm.
Anonymous
Actually the malpuas r to be fried with ghee taste more delicious .
Anonymous
Hi arti..one suggestion for kids ..try chocolate malpuas it will taste awesome n kids will love it..I have made so thought of suggesting u..
Anonymous
N sorry for wrong spelling its aarthi sorry again
rubeena abbasi
Very nice looking great !!!yummy
Thanks for Your kindness
google
Hello Aarthi, Reminds me of my childhood when we got them from the market.yummy..Now I will prepare these for the family..thanks for the recipe.
Anonymous
Delicious
Savita Sawant
I add sugar syrup direct to flour..is that ok
Aarthi
@Savita Sawantdid it turn out good..it has be drenched in syrup after it is fried.
Ira Anand
can I replace mawa with anything?
Aarthi
@Ira Anandno mawa is main in this recipe
Anonymous
How to make mawa?
Aarthi
@Anonymouscheck this link
https://www.yummytummyaarthi.com/2013/10/homemade-khoya-unsweetened-kova-khoa.html
Anonymous
Hi Aarti its a really good recipe but before i'll try it just wanna ask u that can we fry take it to shallow fry instead of deep fry? Plz reply. M waiting plz.
Aarthi
@Anonymousyes u can shallow fry
Anonymous
When i fried the batter its splitted What should I do for not splitting it.