Malpua is a traditional North Indian sweet of sugar syrup coated pancakes made with all-purpose flour, curd (yogurt), spices, khoya (dried milk solids) and topped with nuts. Malpua recipe is often made during festivals, special occasions and are a street food as well. Soft and fluffy on the inside, yet crisp and lacy on the outside, these syrup dipped pancakes are a real treat – especially when you serve them with Rabri!
Table of Contents
What is Malpua
Malpua is a traditional Indian sweet of sweetened pancakes. They are quite different from your regular pancakes though. Fluffy and crispy at the edges these cardamom and fennel scented pancakes are coated with sugar syrup, topped with nuts and sometimes served with thickened sweetened milk – which we call rabri.
There are many malpua variations that you will find across various parts of India. Some recipes have fruits like mashed banana, mango pulp or grated coconut added to the batter.
Making malpua recipe at home can be a very time-consuming endeavor; many recipes call for the batter to be fermented overnight. In my fluffy version of this delightful Indian sweet, I have opted to omit the long fermenting time and replace it with some leavening.
As a result, this yummy recipe can be made in just over an hour. Malpua does have a slight tang to them as the batter is either fermented or made with curd (yogurt).
The method for making malpua generally calls for deep-frying the pancakes in ghee. While I stuck to ghee because of its high smoke point and nutty flavor, I opted to shallow fry the pancakes instead, which requires far less fat.
Once you try making my simple recipe for quick malpua, I’m fairly certain you’ll fall in love with this dessert. Now let’s get to the kitchen!
How to Make Malpua Recipe
Make Batter
1. In a mixing bowl, add 1 cup all-purpose flour, 1 teaspoon fennel seeds (saunf), and 3 to 4 crushed green cardamom pods (discard the peels) or ⅓ teaspoon cardamom powder. Mix the dry ingredients well.
2. Add 3 tablespoons grated khoya (mawa or dried milk solids) and 3 tablespoons curd/yogurt. Please use fresh yogurt. You can use whole milk powder or dairy whitener instead of khoya.
3. Add ½ cup water.
4. Begin to stir with a wired whisk.
5. Stir to a thick to medium-thick, flowing batter without any lumps. Cover and allow the batter to rest for 30 to 40 minutes or up to about 2 hours at room temperature.
6. The below photo shows the consistency of the malpua batter.
Prepare Nuts
7. While 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 them.
8. Slice them and keep them aside.
Prepare Sugar Syrup
9. Just before you begin to fry the malpua, prepare the sugar syrup. Heat ½ cup sugar and ¼ cup water. Here I have used raw sugar, hence this golden color.
10. Simmer this mixture on low heat, stirring well so the sugar melts.
11. You need to have a ½ string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies then just make a sticky syrup.
The sugar syrup must be kept warm. Keep the sugar syrup pan on top of a bowl or another pan filled with hot water to prevent the sugar from crystalizing. The hot water should touch the base of the pan containing the sugar syrup.
Fry Malpua
12. Heat 4 tablespoons ghee in a pan or griddle. Here I am shallow frying the malpua instead of deep-frying them. You can deep fry them if you prefer, though you’ll need much more ghee.
For a lighter version, you can use any neutral flavored oil for frying. You can also use less oil and cook them like pancakes.
13. Add 3 pinches (⅛ teaspoon) baking soda to the malpua batter before frying. Instead of baking soda, you can add ½ teaspoon of baking powder.
14. Mix very well. This is important as you want the baking soda to be mixed evenly.
15. Lower the heat. Either take 2 to 3 tablespoons or a ladle 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 malpua at a time, depending on the size of the pan. Fry on low to medium heat.
16. When the base becomes light golden, gently and carefully flip over using a spatula.
17. Flip once more and fry the other side.
18. Flip again and fry till they have a crisp edge and are golden. Working in batches, continue to fry malpua this way, adding more ghee if required.
19. Drain them on paper towels to remove excess fat.
Dip Malpua In Sugar Syrup
20. After a quick drain on paper towels, immediately place the fried malpua in the warm sugar syrup. Just a reminder the sugar syrup should be hot or warm as mentioned above.
21. Gently coat them with the sugar syrup with the help of a spoon or small tongs.
22. Remove the malpua and place them in a serving tray or plate.
23. Pour some rabri on top. Garnish with the chopped almonds, pistachios and crushed saffron. Serve rabri malpua hot or warm.
How to Serve Malpua
In my opinion, malpua should be served hot or warm. If you serve them at room temperature or chill them, then they 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 sugar syrup and garnished with blanched almonds and pistachios. However many people are fond of the malpua rabdi combo. If you plan to make rabri, then you can make it up to a day before you prepare the malpua.
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. I have also listed the recipe details for making rabri in the recipe card below.
FAQs for Malpua
While you can certainly make the batter up to a day ahead, I recommend that you make the malpua fresh when you plan on serving them. Please note that the batter will end up tasting a bit more sour if you choose to allow it to ferment overnight; you may also need to add a tablespoon or two of water if the batter becomes too thick during refrigeration.
Sure! Swap in 1 to 2 tablespoons of condensed milk or more as needed in place of khoya. But remember that condensed milk will make the batter sweet. So you will have to either omit making the sugar syrup or make it with less amounts of sugar.
Sounds like you put them in the refrigerator. While I’m not sure of the science behind it, malpua do become chewy when they have been chilled. For best results, serve them hot from the pan.
Not if you don’t want to! If you still want the malpua to be sweet without the sugar syrup, try adding a mashed banana or a few extra tablespoons of sugar to the batter.
Absolutely. Just note that the texture will not be as light and fluffy as the malpua made with all purpose flour and you will need a bit more water to make the batter.
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Malpua Recipe
Ingredients
For malpua batter
- 1 cup all purpose flour – 125 grams
- 1 teaspoon fennel seeds – kept whole or crushed
- 3 to 4 green cardamoms – crushed or ⅓ teaspoon cardamom powder
- 3 pinches baking soda or ⅛ teaspoon baking soda
- ½ cup water or add as required
- 3 tablespoons Khoya (mawa or dried evaporated milk solids) – 50 grams khoya or 3 tablespoons of whole milk powder or dairy whitener
- 3 tablespoons Curd (yogurt)
- 4 tablespoons Ghee (clarified butter) – for frying
For sugar syrup
- ½ cup sugar
- ¼ cup water
For rabdi
- 1.25 litres whole milk or about 5 cups
- 2.5 to 3 tablespoons sugar or add as required
- 5 to 6 green cardamoms – crushed or ½ teaspoon cardamom powder
- 2 pinches saffron strands
- 1 teaspoon rose water or kewra water (pandanus water)
- 2 tablespoons almonds – blanched and sliced
- 2 tablespoons pistachios – blanched and sliced
Instructions
Making malpua batter
- In a mixing bowl take the all-purpose flour, fennel seeds and cardamom powder. Mix the dry ingredients well.
- Add the khoya and curd (yogurt). Please use fresh yogurt. Instead of khoya you can also use milk powder.
- Add water and begin to stir to a thick or medium-thick flowing batter without lumps.
- Cover the bowl and allow the batter to rest for 30 minutes.
- 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
- In a pan take sugar and water. Stir so that the sugar dissolves. On a low heat simmer this mixture.
- 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 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 you have to 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
- Heat ghee in a frying pan or skillet.
- When the ghee is heating up add baking soda to the batter.
- Stir to combine so that the baking soda is mixed evenly with the batter.
- Lower the heat. Take 2 to 3 tablespoons or a ladle 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 malpua depending on the size of the frying pan.
- Fry on a low to medium heat. When one side is light golden and crisp, gently turnover and fry the second side until crisp and light golden.
- Fry until both sides are golden flipping the malpua as needed for a couple of times.
- Drain them on paper towels to remove excess oil.
Coating malpua with sugar syrup
- Then immediately place them in the warm sugar syrup. Gently coat the malpua with the sugar syrup with a spoon or small tongs.
- Immediately remove them and place them in a serving tray or plate. Prepare all malpua this way and coat them with the sugar syrup.
- Pour some rabri on top. Garnish with the chopped almonds and pistachios. Serve the malpua with rabdi hot. You can also just serve them coated with the sugar syrup and garnished with the blanched nuts.
Making rabri to serve with malpua
- In a broad thick bottomed pan or sauce pan or a kadai take the whole milk and bring it first to boil.
- Lower the heat and continue to simmer the milk stirring at intervals.
- 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.
- Do stir often so that the milk does not get burned at the bottom of the pan.
- Keep on simmering, stirring, removing the clotted cream and scraping the cream of the sides.
- Switch off the heat when the milk has reduced to ⅓ or ¼ of its original volume. The milk would also have thickened. It will take about 45 minutes to 1 hour for the milk to thicken on a low heat.
- Add sugar. Stir well so that the sugar dissolves.
- Next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. Add the sliced almonds and pistachios.
- 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. It is best and recommended to have malpua rabdi hot or warm.
Notes
- For a low fat version, you can also cook the malpua like pancakes by just adding a bit of oil or ghee. If using oil then use any neutral flavored oil.
- Sugar can be added to the batter and you can make sweet malpua. 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 sieve the whole wheat flour before making the batter.
- 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.
- The recipe is easily scaleable to make a big batch.
- Note that the approximate nutrition info is per serving of malpua with rabri.
Nutrition Info (Approximate values)
This Malpua Recipe post from the archives (Feb 2015) has been republished and updated on 23 September 2021.
I like your recipes but 1 cup= 250 ml & you said in recipe that take 1 cup all purpose flour (maida) OR 125 grams maida.
SO is it mean that take 250 gm maida or 125 gm maida?
Pl explain.
ingredients weigh differently depending on their density in a measuring cup. eg one cup of basmati rice will weigh 200 grams whereas one cup of maida will weight 125 grams – even though the cup used is the same (250 ml cup). 1 cup of maida when weighed separately in a weighing machine, weighs 125 grams. i give both the measurements as some readers have measuring cups and some have a weighing machine. hope this helps.
Hi…i make d recipe wid whole wheat flour n suji ratio being 1:2 ..add d sugar syp in d batter itself wid sugar just disssolved in water not any string consistency….but evytym the malpuas come out very hard …is it happening due to d sugar syp being directly added to d batter or coz of suji ?? plz help dassana.
hi divya, it is due to the suji – the hardness. not because of sugar syrup. i also make malpua with whole wheat flour and just sugar. these turn out soft. for the sugar syrup too, just warm it till the sugar dissolves in the water and add to the flour. skip adding suji and the malpua will be soft.
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.
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.
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.
Hi can I keep the batter in fridge for the next day use also?? Pls reply
yes you can keep the batter in fridge.
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.
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.
Why my malpua become tight after chilled..its not fluffy.
i have mentioned in the post, that they become chewy. i do not know the scientific reasons, but they do become chewy when refrigerated.
Can we omit khoya n substitute with any other or omit it.
a, i have already replied to your comment here – https://www.vegrecipesofindia.com/malpua-recipe-malpua-rabdi/#comment-490018
add milk powder instead of khoya.
What can we substitute instead of khoya or can we skip it.
you can add milk powder. i have mentioned it in the ingredient list in the recipe card.
Thanks again for the picture perfect malpuas
welcome shubha 🙂
Whenever I make malpuas with banana added, the centre becomes hard. Any suggestions for that ma’am ☺?
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.
I really liked the easy way to prepare malpua
thankyou shubha 🙂
Just made….hmmm….lovely…thanks….
welcome kejal and thnakyou.
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 .
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.
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?
thankyou deepa 🙂 glad to know your family liked the malpuas.
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
yes you can skip baking soda.
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
keep trying kavita surely you would be a good cook. thankyou so much 🙂
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 !!!!
welcome divya. glad to know that recipes are helping you in cooking. thanks for sharing positive review on recipes.
Fantastic recipe. Millions of thanks…. The pictures are so helpful. A five star presentation in my opinion.
welcome ajamila. thanks for your positive feedback.
very nice
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?
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.
Can we skip the baking soda? Is it absolutely necessary?
supriya, baking soda makes it fluffier. but you can skip it.
How much sugar should i add to tbr batter if i want to make sweet malpuas?
hira, you can add 2-3 tbsp of sugar. just taste the batter and it should taste sweet. if not then add more sugar. sweetness of sugar depends upon quality. you can also check this sweet puda recipe – https://www.vegrecipesofindia.com/poora-recipe-a-punjabi-sweet-dish/
Nice and good looking
I love to cook.so i try different recipe every time.on this site i got almost all recipe for my family.
Thanks
welcome florence
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.
thanks yasmeen for sharing your positive comment. since you have found the website, do try some recipes.
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
welcome anu. wishing you and your family also a happy holi.
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.
welcome lara. glad to know this. thanks for sharing your experience and feedback.
Hey thanx dear.. Luv u for this.. I’ll try for sure.. Thank u so much.. :*
welcome sahiba
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
thanks for your kind words simita.
Just amazing wowww
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
thanks jamila for sharing positive feedback. we don’t cook non-veg food. i don’t know why i didn’t received any of your comments.
maalpua is so yummy dish…i like it..
thanks zoya
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?
thanks pooja. the texture and taste will both change. with maida it becomes more fluffy and soft.
You made my day…. Awesome recipe as usual….
thanks priya
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.
thanks sashiya. good to know this.
Amazing recipe!! Thx a lot?
How much milk powder should I add instead of mawa?
thanks. i have mentioned in the recipe card the amount of milk powder. 3 tbsp.