malpua

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.

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.

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malpua recipe

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.

How to serve malpua

They have to be served hot or warm. if you serve them at room temperature or chill them, then they becomes 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.

How to make malpua

Making batter

1. In a mixing bowl take 1 cup all-purpose flour, 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

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 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

12. Heat 3 tbsp ghee in a pan or griddle. Here I am shallow frying the malpua 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 malpua depending on the size of the pan. fry on a low to medium flame.

making malpua recipe

16. When the base becomes 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 they have a crisp edge and are golden. Fry malpua this way and add more ghee if required while frying.

frying malpua - malpua recipe

19. Drain them on paper towels to remove excess oil.

fried malpua - malpua recipe

Adding malpua to sugar syrup

20. Then immediately place the fried malpua in the warm sugar syrup.

malpua in sugar syrup

21. Gently coat them with the sugar syrup with the help of a spoon or small tongs.

malpura rabdi recipe, malpua recipe

Serving malpua

22. Remove the malpua 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 them 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

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STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Malpua Recipe

4.65 from 28 votes
Malpua is a popular Indian sweet of fried fluffy pancakes dipped in sugar syrup and served with rabdi or sweetened thickened milk.
malpua recipe
Author:Dassana Amit
Prep Time:35 mins
Cook Time:30 mins
Total Time:1 hr 5 mins
Course:desserts,sweets
Cuisine:north indian
Diet:vegetarian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

for malpua batter

  • 1 cup all purpose flour or 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 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)
  • 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
  • 2 pinches of saffron strands
  • 1 teaspoon rose water or kewra water
  • 2 tablespoon almonds - blanched and sliced
  • 2 tablespoon pistachios - blanched and sliced

INSTRUCTIONS

making malpua batter

  • 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.
  • Add 3 tbsp khoya and 3 tbsp curd/yogurt. Please use fresh yogurt. Instead of khoya you can also use milk powder.
  • Add 1/2 cup water and begin to stir to a thick flowing batter without lumps.
  • 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

  • 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.
  • 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

  • Heat ghee in a pan or griddle.
  • When the ghee is heating up add 3 pinches soda or 1/8 tsp baking soda to the malpua batter.
  • Mix very well.
  • 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 malpua depending on the size of the pan.
  • Fry on a low to medium till crisp and golden flipping the malpua a couple of times.
  • Drain them on paper towels to remove excess oil.

adding malpua to 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 dry fruits.

making rabri to serve with malpua

  • 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.
  • Lower the flame and continue to simmer the milk. Stir 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 and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
  • Keep on simmering, stirring, removing the clotted cream and scraping.
  • Switch off when the milk has reduced and become thickened.
  • 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.
  • It will take about 1 hour for the milk to thicken on a low flame.
  • 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.

NOTES

  • 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 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 seive the whole wheat flour before making the batter.
  • You can also fry them 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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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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75 comments/reviews

  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?

    • 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 out5 stars

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

  3. Hi can I keep the batter in fridge for the next day use also?? Pls reply5 stars

    • yes you can keep the batter in fridge.

  4. 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?4 stars

    • 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.

  5. 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 stars

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

  6. 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.

  7. Can we omit khoya n substitute with any other or omit it.

  8. What can we substitute instead of khoya or can we skip it.4 stars

    • you can add milk powder. i have mentioned it in the ingredient list in the recipe card.

  9. Thanks again for the picture perfect malpuas

    • welcome shubha 🙂

  10. Whenever I make malpuas with banana added, the centre becomes hard. Any suggestions for that ma’am ☺?4 stars

    • 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.

  11. I really liked the easy way to prepare malpua

    • thankyou shubha 🙂

  12. Just made….hmmm….lovely…thanks….

    • welcome kejal and thnakyou.

  13. 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 .5 stars

    • 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.

  14. 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?5 stars

    • thankyou deepa 🙂 glad to know your family liked the malpuas.

  15. 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.

    Thanks5 stars

    • yes you can skip baking soda.

  16. 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 🙂

  17. 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.

  18. Fantastic recipe. Millions of thanks…. The pictures are so helpful. A five star presentation in my opinion.5 stars

    • welcome ajamila. thanks for your positive feedback.

  19. very nice

  20. 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.

  21. Can we skip the baking soda? Is it absolutely necessary?

    • supriya, baking soda makes it fluffier. but you can skip it.

  22. How much sugar should i add to tbr batter if i want to make sweet malpuas?

  23. Nice and good looking

  24. I love to cook.so i try different recipe every time.on this site i got almost all recipe for my family.
    Thanks5 stars

    • welcome florence

  25. 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.5 stars

    • thanks yasmeen for sharing your positive comment. since you have found the website, do try some recipes.

  26. 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 4 stars

    • welcome anu. wishing you and your family also a happy holi.

  27. 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.5 stars

    • welcome lara. glad to know this. thanks for sharing your experience and feedback.

  28. Hey thanx dear.. Luv u for this.. I’ll try for sure.. Thank u so much.. :*

    • welcome sahiba

  29. 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 effort5 stars

    • thanks for your kind words simita.

  30. Just amazing wowww5 stars

  31. 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 here4 stars

    • 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.

  32. maalpua is so yummy dish…i like it..

    • thanks zoya

  33. 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.

  34. You made my day…. Awesome recipe as usual….5 stars

    • thanks priya

  35. 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?5 stars

        • thanks. i have mentioned in the recipe card the amount of milk powder. 3 tbsp.