In my opinion, malpua is one of the world’s best desserts - when made from scratch at home of course. This is the hands down the best malpua recipe I have ever made, even better than those I get in the mithai shop.
Keep reading, I have shared all the tips and trick to make perfect malpua them every single time.
What is Malpua?
Malpua is a ghee-fried pancake made from all purpose flour batter. Then dipped into the sugar syrup. Many times it is topped with warm rabdi.
This dessert is popular in Bihar, Orissa, West Bengal, Rajasthan, Uttar Pradesh states. Every region has its own version. Some add fruit puree like banana, pineapple, mangoes etc.
The version I am sharing is made without fruits, khoya and this kind is more popular in Rajasthan, Uttar Pradesh. Mostly it is made during the Holi festival.
❤️Why I Love This Recipe
These malpua are crispy around the edges and fluffy, soft, spongy in the center.
This is an instant malpua recipe. Traditionally the batter is fermented for 8-12 hours and it makes super fluffy and soft texture. Vs in my recipe, the batter is rested for 30 minutes only. But sure it works wonders.
The actual cooking time is 20 mins only (plus, batter resting passive time). It’s quick to make dessert.
Perfect for any festivals like Diwali, Holi, Navratri, Raksha Bandhan, etc.
🧾Ingredients
Here is the pic of ingredients used in making malpua recipe. All of them are easily available in your pantry. So what are you waiting for? Note down the recipe and start making.
Since this is the instant version and made without fermentation, the yogurt and baking powder is added to replicate the fermented taste and texture.
In the below pic, milk (plus, saffron) is also shown and it is used in making rabdi. Here I have served malpua with rabdi. If you are not making rabri to go with it then milk and saffron are not required.
👩🍳Step By Step Photo Instructions
1) Take all purpose flour, cardamom powder and fennel seeds powder in a bowl. Mix.
2) Add yogurt and mix.
3) Then add water to make a thick, lump-free batter. Cover it and let it rest for 30 minutes.
4) Meantime, let’s make sugar syrup. Take sugar and water in a saucepan.
5) Let it come to a boil on medium heat. Then continue simmer for a few minutes. We are looking for sticky syrup (or ½ string consistency).
6) Now add baking powder to the batter.
7) Mix really well and the batter should be thick yet flowing consistency.
8) Heat about 3-4 tablespoons of ghee in a wide pan for shallow frying. Once hot pour a ladleful (around 3 tablespoons) of batter into the ghee. Spread the batter lightly using a ladle. The size of it is around 3-4 inches. So make 2-3 at a time depending on the size of your pan.
9) Let it cook on low-medium heat. You will notice slight browning around the edges and no more raw batter on the top. Now flip them cook the other side similarly. I flipped two of them a little early, so I have flipped them again cooked that side for little more time.
10) As you can see, once both sides become golden brown and when the edges are crispy while the center is soft, fluffy yet cooked, that time drain the excess ghee and remove them from the pan. When they are about to ready, warm up the sugar syrup on another stove on low heat.
11) Immediately dunk it into the warm syrup. Dip both sides so it can soak up some syrup. Remove it to a plate. Repeat the same for rest.
12) You can enjoy the malpua as such with the garnish of nut on top.
13) Or top it with warm rabri and sliced nuts for a more indulgent dessert.
💭Expert Tips
- The malpua batter should be THICK yet Flowing consistency. If it gets too thin then add little more flour and make it thick.
- Instead of ghee, you can use oil. But that sure has a different flavor.
- Instead of frying, you can cook them with a teaspoon of ghee or oil similar to the uttapam, cheela or pancake.
- The sugar syrup has to be sticky or ½ thread consistency. If it’s too thick then malpua won’t absorb the syrup, it will be just coated. And it may crystalize.
- If making the large batch and need to keep the syrup warm for a long time. In that case, keep the pan of syrup into a hot water bath. For that, take 3-4 cups of hot water in a big vessel/bowl and keep the syrup pan into that water. So it stays warm for a long period. If it is kept on stove low heat for a long time, then syrup may get crystallized.
Check Out Other Festive Desserts
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📋 Recipe Card
Malpua
Ingredients
- 1 cup All purpose flour (Maida)
- ½ teaspoon Fennel seeds powder
- ¼ teaspoon Green cardamom seeds powder
- 2 tablespoons Plain yogurt (curd or dahi)
- ½ cup + 1 tablespoon water
- ¼ teaspoon Baking powder
- ⅓ cup Ghee (Clarified butter) for frying malpua
For Sugar Syrup:
- ½ cup Sugar
- ¼ cup Water
Instructions
- Make batter: Take all purpose flour, cardamom powder, fennel seeds powder and yogurt in a bowl. Mix.
- Then add water to make a thick, lump-free batter. Cover it and let it rest for 30 minutes.
- Make Sugar syrup: While it’s resting, take sugar and water in a saucepan.
- Let it come to a boil on medium heat. Then continue simmer for a few minutes. We are looking for sticky syrup (or ½ string consistency).
- Fry malpua & dunk into syrup: Now add baking powder to the batter. Mix really well and the batter should be thick yet flowing consistency.
- Heat about 3-4 tablespoons of ghee in a wide pan for shallow frying. Once hot pour a ladleful (around 3 tablespoons) of batter into the ghee. Spread the batter lightly using a ladle. The size of it is around 3-4 inches. So make 2-3 at a time depending on the size of your pan.
- Let it cook on low-medium heat. You will notice slight browning around the edges and no more raw batter on the top.
- Now flip them cook the other side similarly. Once both sides become golden brown and when the edges are crispy while the center is soft, fluffy yet cooked, that time drain the excess ghee and remove them from the pan.
- When they are about to ready, warm up the sugar syrup on another stove on low heat.
- Immediately dunk it into the warm syrup. Dip both sides so it can soak up some syrup. Remove it to a plate. Repeat the same for rest.
- You can enjoy the malpua as such with the garnish of nut on top. Or top it with warm rabri and sliced nuts for a more indulgent dessert.
Notes
- The malpua batter should be THICK yet Flowing consistency. If it gets too thin then add little more flour and make it thick.
- Instead of ghee, you can use oil. But that sure has a different flavor.
- Instead of frying, you can cook them with a teaspoon of ghee or oil similar to the uttapam, cheela or pancake.
- The sugar syrup has to be sticky or ½ thread consistency. If it’s too thick then malpua won’t absorb the syrup, it will be just coated. And it may crystalize.
- If making the large batch of this malpua and need to keep the syrup warm for a long time. In that case, keep the pan of syrup into a hot water bath. For that, take 3-4 cups of hot water in a big vessel/bowl and keep the syrup pan into that water. So it stays warm for a long period. If it is kept on stove low heat for a long time, then syrup may get crystallized.
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