malpua recipe

malpua recipe with step by step photos –  a traditional north indian sweet of soft, fluffy and yet crisp pancakes coated with sugar syrup and served with rabri or thickened sweetened milk.

so this recipe is indeed a fluffy version of malpua. the inner texture is fluffy and the outside edges are crisp. i have stayed true to the way this recipe is traditionally made except for the deep frying and allowing the batter to ferment overnight. so this is an instant version. well no so instant too as i did keep the batter to rest for some minutes.

ghee is traditionally used for frying malpuas and they are also deep fried. i did use ghee for frying but shallow fried them instead of deep frying.

malpuas have to be served hot or warm. if you serve them at room temperature or chill them, then the malpuas become chewy. but if you like chewy texture, you can serve them chilled.

serving malpua with rabri is optional. you can just serve these pancakes coated with the sugar syrup. if you plan to make rabri, then you can make it before you prepare the malpua or a day before. refrigerate the rabri if you have made it a day before.

in the step by step i have not included the rabri recipe. here you can check the step by step recipe on how to make rabri. in the recipe details right below the pics, i have included the method of making rabri.

if you are looking for more sweets recipes then do check:

malpua recipe below:

malpua rabdi recipe
4.45 from 25 votes
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malpua recipe

malpua with rabri recipe - popular indian sweet of fried fluffy pancakes dipped in sugar syrup and served with rabdi or sweetened thickened milk.

course desserts, sweets
cuisine north indian
prep time 35 minutes
cook time 30 minutes
total time 1 hour 5 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for malpua batter:

  • 1 cup all purpose flour (maida) OR 125 grams maida
  • 1 teaspoon fennel seeds (saunf) - kept whole or crushed
  • 3 to 4 green cardamoms (choti elaichi) - crushed OR ⅓ teaspoon cardamom powder
  • 3 pinches baking soda OR ⅛ teaspoon baking soda
  • ½ cup water OR 125 ml water OR add as required
  • 3 tablespoon khoya (mawa or dried evaporated milk solids) OR about 50 grams khoya OR 3 tablespoon whole milk powder
  • 3 tablespoon curd (yogurt or dahi)
  • 3 tablespoon ghee (clarified butter) for frying

for sugar syrup:

  • ½ cup sugar
  • ¼ cup water

for rabdi:

  • 1.25 litres milk OR 5 cups milk
  • 2.5 to 3 tablespoon sugar or add as required
  • 5 to 6 green cardamoms - crushed or ½ teaspoon cardamom powder (elaichi powder)
  • 2 pinches of saffron strands (kesar)
  • 1 teaspoon rose water or kewra water
  • 2 tablespoon almonds (badam) - blanched and sliced
  • 2 tablespoon pistachios (pista) - blanched and sliced

how to make recipe?

making malpua batter:

  1. in a mixing bowl take 1 cup all purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or 1/3 tsp cardamom powder. mix the dry ingredients well.
  2. add 3 tbsp khoya and 3 tbsp curd/yogurt. please use fresh yogurt. instead of khoya you can also use milk powder.
  3. add 1/2 cup water and begin to stir to a thick flowing batter without lumps.
  4. allow the batter to rest for 30 minutes.
  5. meanwhile when the batter is resting blanch the almonds and pistachios in hot water. keep them soaked in hot water for 20 to 30 minutes. then peel and slice them. keep aside.

making sugar syrup for malpua:

  1. also heat 1/2 cup sugar and 1/4 cup water. on a low flame simmer this mixture. also stir well so that the sugar melts.
  2. you need to have a 1/2 inch string or 1 string consistency in the sugar syrup. if you cannot achieve these string consistencies than just make a sticky syrup. the sugar needs to be kept warm. for this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. the hot water should touch the base of the pan containing the sugar syrup.
  3. heat ghee in a pan or griddle.
  4. when the ghee is heating up add 3 pinches soda or 1/8 tsp baking soda to the malpua batter.
  5. mix very well.
  6. lower the flame. take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the batter lightly with the back of the spoon. make 2 to 4 malpuas depending on the size of the pan.
  7. fry on a low to medium till crisp and golden flipping the malpuas a couple of times.
  8. drain malpuas on paper towels to remove excess oil.

  9. then immediately place them in the warm sugar syrup. gently coat the malpuas with the sugar syrup with a spoon or small tongs.
  10. immediately remove them and place them in a serving tray or plate. prepare all malpuas this way and coat them with the sugar syrup.
  11. pour some rabri on top. garnish with the chopped almonds and pistachios. serve the malpua with rabdi hot. you can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits.

making rabri for malpua:

  1. in a broad thick bottomed pan or sauce pan or a kadai take 1.25 litres of full fat whole milk and bring it first to boil.
  2. lower the flame and continue to simmer the milk. stir at intervals.
  3. bring the clotted cream/malai which forms on top of the milk to the sides of the pan. also keep on scraping the dried milk from the sides and add them back to the milk.
  4. do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
  5. keep on simmering, stirring, removing the clotted cream and scraping.
  6. switch off when the milk has reduced and become thickened.
  7. add sugar. stir well so that the sugar dissolves.
  8. next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. add the sliced almonds and pistachios.
  9. it will take about 1 hour for the milk to thicken on a low flame.
  10. remove the rabri in a bowl and serve it later with the malpuas. refrigerate if not using it immediately.

recipe notes

tips for making malpua recipe:

  • for a low fat version, you can also cook the malpuas like pancakes by just adding a bit of oil or ghee.
  • sugar can be added to the batter and you can make sweet malpuas. this way you don't need to make sugar syrup or rabdi.
  • whole wheat flour can be substituted. you need to add some more water if using whole wheat flour. please seive the whole wheat flour before making the batter.
  • you can also fry the malpuas in oil instead of ghee.
  • if you are not in a hurry, then allow the batter to ferment for 6 to 7 hours. if you ferment the batter then you don't need to add baking soda.
  • fruits like mashed bananas or applesauce or mango pulp can also be added to the batter.


lets start step by step malpua recipe:

1. in a mixing bowl take 1 cup all purpose flour/maida, 1 tsp fennel seeds/saunf, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. mix the dry ingredients well.

ingredients for malpua recipe

2. add 3 tbsp grated khoya and 3 tbsp curd/yogurt. please use fresh yogurt. instead of khoya/mawa you can also use whole milk powder.

khoya for malpua recipe

3. add ½ cup water.

add water for malpua recipe

4. begin to stir.

stir malpua batter

5. stir to a thick flowing batter without any lumps. cover and allow the batter to rest for 30 to 40 minutes. you can even keep the batter for about 2 hours at room temperature.

batter for malpua recipe

6.  the below pic shows the consistency of the malpua batter.

batter to make malpua recipe

7. meanwhile when the batter is resting, blanch the almonds and pistachios in hot water. keep them soaked in hot water for 20 to 30 minutes. then peel.

almonds for malpua recipe

8. slice them and keep aside.

almonds to make malpua recipe

9. just before you begin to fry the malpuas, prepare the sugar syrup. heat ½ cup sugar and ¼ cup water. here i have used cane sugar and hence this golden color.

sugar mixture for malpua recipe

10. on a low flame simmer this mixture. also stir well so that the sugar melts.

sugar mixture to make malpua recipe

11. you need to have a ½ string or 1 string consistency in the sugar syrup. if you cannot achieve these string consistencies than just make a sticky syrup. the sugar syrup must be kept warm. for this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. the hot water should touch the base of the pan containing the sugar syrup.

sugar mixture for making malpua recipe

12. heat 3 tbsp ghee in a pan or griddle. here i am shallow frying the malpuas instead of deep frying them. you can also deep fry.

ghee for malpua recipe

13. lastly add 3 pinches baking soda or ⅛ tsp baking soda to the malpua batter.

baking soda for malpua recipe

14. mix very well. this is important as you want the baking soda to be mixed evenly.

mix batter for malpua recipe

15. lower the flame. take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the batter lightly with the back of the spoon. make 2 to 4 malpuas depending on the size of the pan. fry on a low to medium flame.

making malpua rabdi recipe

16. when the base become light golden, flip over.

frying malpua - malpua rabri recipe

17. flip once more and fry the other side.

frying malpua - malpua rabri recipe

18. flip again and fry till the malpuas have a crisp edge and are golden. fry malpuas this way and add more ghee if required while frying.

frying malpua - malpua rabdi recipe

19. drain fried malpua on paper towels to remove excess oil.

fried malpua - malpua recipe

20. then immediately place them in the warm sugar syrup.

malpua in sugar syrup

21. gently coat the malpuas with the sugar syrup with the help of a spoon or small tongs.

malpua rabdi recipe, malpua recipe

22. remove the malpuas and place them in a serving tray or plate.

malpua rabdi recipe, malpua recipe

23. pour some rabri on top. garnish with the chopped almonds, pistachios and crushed saffron. serve the malpua with rabdi hot. you can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits. prepare all malpuas this way and coat them with the sugar syrup.

malpua rabdi recipe, malpua recipe




69 thoughts on “malpua recipe, how to make malpua recipe | fluffy malpua with rabri recipe”

  1. thanks a ton for the prompt reply 🙂 haven’t made the rabri too as in my family we like it just like that just with some grated dry fruit garnishes 🙂

    madam any other option to serve them hot then?

    1. welcome ekta. you can slightly warm them on a tawa. actually malpua are best served hot. microwaving can make them chewy. another option is to serve them with hot milk to which some sugar, cardamom powder and chopped fry fruits are added.

  2. I have made the malpua, serving is almost after 2 hours, should I just microwave it at the time of serving?? As you mentioned am just keeping them out

  3. I left the batter overnight and next day I prepared malpua. But I felt a sour taste even with sugar syrup.
    Is it due to curd?

    1. if the batter is fermented, sour taste will be felt. looks like the batter got fermented too much. for a fermented malpua batter, there is some sourness but not too much.

  4. Thanks a lot for the lovely recipe but does the pancake version of malpua have outside crunches like that of the fried ones and can i add fried peanuts and grated coconut as well to the batter?

  5. Whenever I make malpuas with banana added, the centre becomes hard. Any suggestions for that ma’am ☺?

    1. hi ananya, malpua with bananas should ideally become soft and not hard. could be there is less moisture in the batter. so you can try adding some more liquids like water or milk. also add a pinch of baking soda and this will also help in giving a soft texture.

  6. Hi Dassanna , I made these and came out really well. I wanted to know if we can leave the batter overnight in fridge and make malpuas next day ? Will it affect its texture anyways ? Thanks for the awesome recipe .

    1. thanks deepti. you can keep the batter overnight in the fridge. there will be a slight change in the texture and taste too. but the overall taste will be good. in case if the batter becomes thick after refrigeration, then you can add a few teaspoons of water also. before frying the malpuas, bring the batter to room temperature.

  7. Hi my hubby n my daughter loves malpuas n I was searching in ur site n I was lucky to find the recipe. Thanks a lot for posting recipes with explaination. But I added eno instead of soda as soda is not healthy?

  8. Hi, this looks a very delicious recipe to me and I am craving to give it a try. I just wanted to know that can I skip using baking soda in batter? My husband doesn’t like the use of soda in cooking so please suggest.

    Thanks

  9. I accidentaly read the malpua receipe. Reading the recipe itself is making me happy. I love cooking. But i m a disastrous cook.
    Yet not giving up

  10. Hi Dassanaji,
    you have magical recipes the spices you add in all the dishes made by you adds a perfect flavour as desired….. whenever i’m want to make some dish whether for a festival or just for daily basis i always refer to your site…… i way of explaining each and everything is just perfect from measuring the ingredients to duration of cooking
    You are just awesome for the recipes you provide…. Thanks a lot !!!!

  11. Ajamila Dasa acbsp

    Fantastic recipe. Millions of thanks…. The pictures are so helpful. A five star presentation in my opinion.

  12. For the malpua batter, quantity mentioned is 1 cup all purpose flour/maida, 125 grams.
    But you mentioned measuring cup used, 1 cup = 250 ml. So which is the correct quantity used, 1 cup or 1/2 cup of maida?

    1. volume measured in cup is 250 ml (millilitre) and this volume is for liquids. when measuring a solid substance, it fills the cup but not measured as 250 ml. in weight the measure of maida occupying a cup of 250 ml is 125 grams.

  13. I love to cook.so i try different recipe every time.on this site i got almost all recipe for my family.
    Thanks

  14. Hi, I found your blog accidentally, this is the second time I have visited your blog.
    Your method of explaining step by step with pics is Marvellous .
    I love cooking &I will definitely try your recipes. I ate basundi long long ago my moms treat when we were kids.
    I will surely try it.
    I think almost all your recipes need 5 Star rating :))
    Keep up the good work.

  15. Hello Dassana, A very very Happy Holi !! to u n ur family from our side. Thanks for posting the malpuaa receipe will definitely try it on the festive occasion

  16. Your recipes are so great. My grandmother used to make this for my mum. She always talks about it. I tried this yesterday and it came out yummy.
    Love the illustrations and easy step by step cooking. I use this site so much now as I found it by accident! So lucky !
    Your veg noodle recipe is loved by my kids.
    Thankyou… Just brilliant.

  17. i accidentally came across yr blog while lookin fr amla pickle recipe—–nd what a treat it was! Hats off 2 yr patience, skill nd effort—–u whip out exotic dishes frm d mundane things avlbl in d kitchen—–the step by step pics r equally fascinating—-hats off 2 yr effort

  18. Hi.. Hru..hav been followng ur recipes frm a week n hv tried few n dey turned out amzng.. Jst wanna knw if u mke non veg too.. Wl b glad..hv posted few comments too but dunno y dey r nevr posted here

  19. Very yum! i love your recipes and have tried a few at home, they were yummy! You have mentioned using whole wheat flour for healthier version, does it alter the taste of the malpua in any way?

  20. looks yummy !!. I’ve tasted it in Rajdhani and happy to find the recipe here. Your low fat version seems to be a good alternative.

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