Malpua is a traditional Indian sweet from Rajasthan and Orissa. The pancakes made using flour are soaked in sugar syrup and are then topped with a creamy rabdi. Here is how to make it.
Malpua, which are basically Indian Pancakes that are soaked in sugar syrup or rabdi and is very popular in states of Orissa, Rajasthan, and parts of UP.
It is also made especially for the Oriya festival of Raja Shankarant and is 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 flavors 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.
So, next time you are planning to make an Indian Mithai at home, do give this recipe a try.
What is Malpua?
It is a popular Indian Mithai that is made with milk, baking powder, salt, khoya, and maida.
This mixture is then flavored with saunf or fennel seeds.
Once the Malpuas are made with this mixture, they are soaked in a sugary syrup which has subtle flavors from saffron and cardamom.
While the basic one is very popular, 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.
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!
Serve this delicious Mithai as a dessert with your festive meals or weekend meals.
It can also be served to your guests along with some snacks on festivals such as Holi and Diwali.
Pro Tips by Neha
Make sure the batter is lump-free and smooth.
The ghee should be very moderately hot. Do not 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 center.
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 the same as 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.
How to make it without Khoya?
You can make this Malpua without khoya as well.
Just add 1/4 cup milk powder in the batter in place of khoya and follow the remaining recipe as it is.
Replace all-purpose flour with whole wheat flour, sugar syrup with jaggery syrup, and shallow fry the malpua instead of deep-frying them to make them healthier.
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Step by Step Recipe
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.
Kesar Rabdi recipe is here.
- 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
- 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.