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Malpua recipe


Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Maida - ½ cup Semolina - ½ cup Sugar - 2 ½ tbsp Milk - 1 cup Cardamom powder - 1 tsp Baking powder - ¼ tsp Desi ghee Water - 1 cup Saffron strands - 5-6 Lemon juice - ½ tsp Almonds and pista (chopped)


Directions to follow Step I ( Dough) 1. 2.

In a bowl, take flour, semolina, 2 tbsp sugar, ¼ tsp cardamom powder, baking powder and mix them well. Now, add milk little by little and whisk it to form a batter with no lumps. Cover and place it aside till you prepare the sugar syrup.

Step II ( Sugar syrup) 1. 2.

Heat ½ cup sugar, water, lemon juice and saffron strands in a saucepan until there is a single thread consistency. Add ¼ tsp cardamom powder and give it a good mix.


Step III (Frying the malpuas) 1. 2. 3. 4. 5. 6. 7.

Heat desi ghee in a non-stick pan for frying. Once the ghee is hot on a medium flame, drop a ladle full of batter i.e 1 malpua at a time. Leave it undisturbed for a minute or so. Then flip it to the other side and fry it till it turns golden brown on both the sides. Transfer the malpuas one by one on a paper towel. While the malpuas are still warm, soak each malpua in the sugar syrup for about a minute and then transfer them on a serving plate. Garnish it with finely chopped nuts. Your Malpua is ready to be served.


Tips to follow ● ● ● ● ● ● ●

If you do not prefer adding baking soda to the batter of your malpua you can let it ferment it overnight. You can also use wheat flour, instead of maida or the all purpose flour. After the batter rests, if you feel that the consistency of the batter is thick then add 1- 2 tbsp of milk. Do not heat the ghee much as it will just try golden brown from the outside but will not be fried completely inside. See to that you fry them in desi ghee on a low flame. If you want to restrict the amount of calories in your dessert you can also cook them like pancakes with little desi ghee. Do not add the malpua to the sugar syrup if the syrup is hot.


Additions to malpua 1. 2. 3. 4. 5.

You can add mashed banana, mango pulp, applesauce, pineapple or strawberries to the batter. You can also add grated coconut to the batter. You can also add khoya to the batter. You can skip the sugar syrup and just add sugar directly to the batter as well. People in Bihar follow this method. While garnishing the malpua with nuts, you can also add rose petals if you wish.


Serving options 1. 2. 3.

You can serve malpua warm or hot. If you prefer a chewy texture you can also serve them after chilling. Serving malpua with rabri is a very common combination as it tastes amazing when the goodness of milk, nuts and sweet is mixed.


Read More: 1. 2. 3. 4. 5. 6. 7.

Desi ghee roast dosa recipe Gulab Jamun using desi ghee instead of oil Pongal recipe Ghee dal tadka Medu Vada recipe Hyderabadi Biryani recipe using desi ghee Desi ghee roast dosa recipe

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Malpua recipe | How to make best malpua at home  

Malpua tastes crispy on the outside and fluffy inside. The flavour of sweetness and the aroma of malpua fried in desi ghee is a perfect deli...

Malpua recipe | How to make best malpua at home  

Malpua tastes crispy on the outside and fluffy inside. The flavour of sweetness and the aroma of malpua fried in desi ghee is a perfect deli...

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