malpua recipe, how to make malpua recipe

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malpua recipe

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

4.47 from 26 votes
total time:
65minutes

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

malpua recipe

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 malpura and they are also deep fried. i did use ghee for frying but shallow fried the malpua 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. however many people are fond of the malpua rabdi combo. 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
4.47 from 26 votes
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malpua recipe

fluffy malpua recipe with rabri. malpua is a 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 for malpua recipe

  • 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 malpua 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 recipe

  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.

making malpua

  1. heat ghee in a pan or griddle.
  2. when the ghee is heating up add 3 pinches soda or 1/8 tsp baking soda to the malpua batter.
  3. mix very well.
  4. 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.
  5. fry on a low to medium till crisp and golden flipping the malpuas a couple of times.
  6. drain malpuas on paper towels to remove excess oil.

adding malpua to sugar syrup

  1. then immediately place them in the warm sugar syrup. gently coat the malpuas with the sugar syrup with a spoon or small tongs.
  2. immediately remove them and place them in a serving tray or plate. prepare all malpua this way and coat them with the sugar syrup.

  3. 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 to serve with 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 malpua. refrigerate if not using it immediately. the combo of malpua rabdi taste good and is liked by many people. its best and recommended to have malpua rabdi hot.

recipe notes

tips for making malpua recipe

  • for a low fat version, you can also cook the malpua 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 malpua 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.

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how to make malpua recipe

making malpua batter

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

preparing sugar syrup for malpua

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

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 recipe

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

frying malpua - malpua recipe

17. flip once more and fry the other side.

frying malpua - malpua 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 recipe

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

fried malpua - malpua recipe

20. then immediately place the fried malpura in the warm sugar syrup.

malpua in sugar syrup

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

malpura rabdi recipe, malpua recipe

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

malpua rabdi recipe, malpua recipe, malpura recipe

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

malpua rabdi recipe, malpua recipe, how to make malpua, malpura recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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71 comments/reviews

  1. Can i make the malpua a day before & keep in fridge? And day I need to serve the guest, make the sugar syrup in the morning and dip d malpua and keep it out since you say microwaving will make it chewy? But that case I cant serve them hot.

    Another questions, can I use condensed milk instead of khoya in the batter? If yes, how much quantity will equivalent to 3tbsp khoya?

    • you can make them a day before but refrigerating makes them a bit chewy. what you can do is make the sugar syrup and keep in fridge. make the rabri and keep in fridge. but make the malpuas hot. while serving just lightly warm both sugar syrup and rabri. do not make them hot. another option to make malpuas soft is to add sugar or mashed bananas in the batter and make sweet malpuas. in this scenario, you can skip making sugar syrup entirely. addition of sugar or mashed bananas will make the malpuas soft and you can refrigerate them.

      yes you can use sweetened condensed milk. for a sweet malpua you can add about 2 tablespoons. for a less sweeter version add 1 tablespoon. but do check the taste of the batter before you fry malpuas and add more condensed milk if required. hope this helps.

  2. 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?

    • 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.

  3. 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

    • avoid microwaving, as they might turn chewy. just keep them out.

  4. Hi can I keep the batter in fridge for the next day use also?? Pls reply

    • yes you can keep the batter in fridge.

  5. 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?

    • 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.

  6. 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?

    • welcome madhu. the pancake version won’t have crisp edges. yes you can add fried peanuts and grated coconut to the malpua batter.

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