Malpua is a traditional Indian sweet from Rajasthan and Orissa. The pancakes made using flour are soaked in sugar syrup and these are then topped with a creamy rabdi. Here is how to make Malpua Recipe with Khoya.
This delicious Indian sweet is traditionally made during the festive season.
Indian pancake soaked in sugar syrup or rabdi is very popular is Orissa, Rajasthan and parts of UP and it’s made especially for the Oriya festival of Raja Shankaranti.
Malpua are also popularly known as Amalu in Oriya.
It’s also made in other Northern regions like Bengal and Assam. So the next time you’re planning an Indian feast, give this sugar coated fritters a try.
This recipe requires very few commonly available ingredients and the malpua is to be deep-fried first and then left to soak in the flavours of the sugar syrup.
Making this delicacy at home might seem like a herculean task, but the recipe is extremely easy to follow and you can treat yourself to restaurant quality malpuas, right at the comforts of your home.
There are variations of this basic recipe that are becoming quite popular, sometimes fruits are also used to make these. You can make Malpua with banana or strawberries too.
You could try this recipe for any festival or Pooja, it’s also a great mithai to make for Diwali.
On our many visits to Jaipur, we used to relish this sweet and at that time, I never thought to make this at home. It’s the first time, I have tried this and trust me, it came out wonderful.
The recipe to make it is very simple and requires no skills. Just mix the batter and pour it in hot ghee.
That’s all you have to do to make this wonderful sweet at home. Mostly, it is eaten warm and they have this crisp, gooey texture which pleases the palate whenever you eat it.
Though during festivals like Holi, Diwali or Rakshabandhan, it can be bought from the shop, it is so much fun to make them at home and see these yummy golden delights getting fried!
For all the festive meals, you could serve this as a dessert or a sweet. Do this Best Malpua recipe and make it pretty soon!
Pro Tips to make Best Malpua
Make sure the batter is lump free and smooth.
The ghee should be very moderately hot. Do not fry the fry the Malpua in very hot ghee otherwise they will be raw from inside.
Try to use a shallow non stick pan to fry the Malpua.
A good malpua is crispy on the edges and soft in the centre.
The sugar syrup should be hot when we soak the malpua in it.
You can add a mashed banana in the batter. Adding banana in the batter is more of a Bihari and Oriya thing. In UP & Rajasthan,it’s not added.
How to make Sooji Malpua?
To make Malpua using sooji, make a batter using the below ingredients. Then follow the same recipe for normal malpua. The consistency of the batter should be same like the normal Malpua batter.
This recipe is good to make malpua without khoya if you don’t have khoya at hand.
- 1 cup Fine Sooji
- 1/4 cup Fresh Cream
- 1/2 tsp Fennel Powder
- 1/4 tsp Cardamom Powder
- 1/4 tsp Baking Powder
- 1/2 tsp Powdered Sugar
- Milk to make batter
How to make Banana Malpua?
Mix 1 cup mashed banana, 1 cup all purpose flour, 1 cup milk, 1/2 tsp cardamom powder and 1 pinch baking powder in a bowl to make a lump free smooth batter. Now make malpua using this batter.
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How to make Malpua Step by Step
Add sugar, cardamom, saffron and water in a pan.
Cook till the syrup is of one string consistency. Keep aside.
Mix half of the warm milk and khoya in a bowl. Mix till khoya is combined.
Add half of the maida and mix to make a smooth paste.
Add the remaining maida and make a smooth paste.
Now add sugar, saunf, salt and baking powder.
Mix well. Add the remaining milk and mix well.
Keep aside for 10 minutes.
Heat ghee in a shallow pan.
Mix the batter and pour a small ladle full (approx 2 tbsp) in the hot ghee. (The ghee should not be too hot)
Simmer the heat to low and fry the malpua on both the sides till golden brown.
Remove from ghee and dip in the sugar syrup for 2 minutes.
Serve hot as such or with kesar rabdi.
Best Malpua Recipe
Kesar Rabdi recipe is here.
Malpua Recipe
Malpua is a traditional Indian sweet from Rajasthan which is basically a fried pancake dunked in sugar syrup. Here is How to make Malpua.
Ingredients
- 1 and 1/2 cup Milk Warm
- 1/2 cup Khoya Grated
- 1 cup Maida
- 1 tsp Saunf Coarsely Ground
- 2 tsp Sugar
- 1 pinch Salt
- 1 pinch Baking Powder
- Ghee for frying
For Sugar Syrup
- 1 cup Sugar
- 1/4 cup Water
- 2-3 Cardamom Ground
- 8-10 strands Saffron
Instructions
Add sugar, cardamom, saffron and water in a pan.
Cook till the syrup is of one string consistency.
Keep aside
Mix half of the warm milk and khoya in a bowl.
Mix till khoya is combined.
Add half of the maida and mix to make a smooth paste.
Add the remaining maida and make a smooth paste.
Now add sugar, saunf, salt and baking powder.
Mix well.
Add the remaining milk and mix well.
Keep aside for 10 minutes.
Heat ghee in a shallow pan.
Mix the batter and pour a small ladle full ( approx 2 tbsp ) in the hot ghee. ( The ghee should not be too hot )
Simmer the heat to low and fry the malpua on both the sides till golden brown.
Remove from ghee and dip in the sugar syrup for 2 minutes.
Serve hot as such or with kesar rabdi.
Recipe Notes
Make sure the batter is lump free and smooth.
The ghee should be very moderately hot. Do not fry the fry the Malpua in very hot ghee otherwise they will be raw from inside.
Try to use a shallow non stick pan to fry the Malpua.
A good malpua is crispy on the edges and soft in the centre.
The sugar syrup should be hot when we soak the malpua in it.
You can add a mashed banana in the batter. Adding banana in the batter is more of a Bihari and Oriya thing. In UP & Rajasthan,it's not added.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Madhavi K
:looks so good! would love to have it!
Rekha Vengalil
This is so tempting. Awesome pics too 🙂
Manjula Bharath
omg You are amazing photographer and a fabulous cook 🙂 mawa malpua looks so delicious and very nicely clicked !!
Charu Srivastava
Hw many malpuas does this recipe make
Neha
Charu. It will approximately make 20-25 malpuas.
Charu Srivastava
Thanks neha
Funnycookingstuff
Looks fresh and interesting…..
RS
Hi
This came out delicious. I am glued to your blog now onwards :). Thanks for the amazing recipe as aslo the attractive, drool-worthy snaps.
msnehamathur
Thnx a lot RS 🙂
aarav
Thanks for sharing your article. I liked it very much. It is very informative and help me to make this delicious sweet.I also tried Khushiram’s Malpua. It was also very delicious and tasty. I will try to make Mouth watering Malpua like this. Thank you.
Kabita
Nice Article…
Neha Mathur
Thnx 🙂
Shyamal Bose
I’m an experimental cook. This recipe was easy to understand. Will give it a try.
I believe there are other varients using a. Sooji or b. Ripe Banana. You could try and circulate thesevrecipes too.
Thanks.
Neha Mathur
I will surely try. Thnx