Malpua is a popular Indian sweet of fried fluffy pancakes dipped in sugar syrup and served with rabdi or sweetened thickened milk.
Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings: 3 to 4
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
- 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
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.
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.
- 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.